Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna

75 mins
Serves 8
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Directions

  1. 1Preheat oven to 200°C / 400°F.
  2. 2Preheat oven to 200°C / 400°F.
  3. 3Preheat oven to 200°C / 400°F.
  4. 4Toss eggplant, zucchini, and peppers with olive oil, salt, and pepper.
  5. 5Toss eggplant, zucchini, and peppers with olive oil, salt, and pepper.
  6. 6Toss eggplant, zucchini, and peppers with olive oil, salt, and pepper.
  7. 7Roast 20–25 minutes until tender and lightly golden.
  8. 8Roast 20–25 minutes until tender and lightly golden.
  9. 9Roast 20–25 minutes until tender and lightly golden.
  10. 10In a bowl, mix ricotta, garlic, oregano, basil, a pinch of salt, and pepper.
  11. 11In a bowl, mix ricotta, garlic, oregano, basil, a pinch of salt, and pepper.
  12. 12In a bowl, mix ricotta, garlic, oregano, basil, a pinch of salt, and pepper.
  13. 13Spread a thin layer of marinara in a greased baking dish.
  14. 14Spread a thin layer of marinara in a greased baking dish.
  15. 15Spread a thin layer of marinara in a greased baking dish.
  16. 16Add lasagna sheets.
  17. 17Add lasagna sheets.
  18. 18Add lasagna sheets.
  19. 19Layer roasted vegetables, ricotta mixture, marinara, mozzarella, and Parmesan.
  20. 20Layer roasted vegetables, ricotta mixture, marinara, mozzarella, and Parmesan.
  21. 21Layer roasted vegetables, ricotta mixture, marinara, mozzarella, and Parmesan.
  22. 22Repeat layers, finishing with sauce, mozzarella, and Parmesan on top.
  23. 23Repeat layers, finishing with sauce, mozzarella, and Parmesan on top.
  24. 24Repeat layers, finishing with sauce, mozzarella, and Parmesan on top.
  25. 25Cover with foil and bake at 190°C / 375°F for 30 minutes.
  26. 26Cover with foil and bake at 190°C / 375°F for 30 minutes.
  27. 27Cover with foil and bake at 190°C / 375°F for 30 minutes.
  28. 28Uncover and bake 10–15 minutes more until bubbly and golden.
  29. 29Uncover and bake 10–15 minutes more until bubbly and golden.
  30. 30Uncover and bake 10–15 minutes more until bubbly and golden.
  31. 31Let rest 10 minutes before slicing.
  32. 32Let rest 10 minutes before slicing.
  33. 33Let rest 10 minutes before slicing.
  34. 34Garnish with fresh herbs.
  35. 35Garnish with fresh herbs.
  36. 36Garnish with fresh herbs.

Ingredients

  • 1 large eggplant, thinly sliced
  • 1 large eggplant, thinly sliced
  • 1 large eggplant, thinly sliced
  • 2 zucchini, thinly sliced
  • 2 zucchini, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 yellow bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • Salt
  • Salt
  • Salt
  • black pepper, to taste
  • black pepper, to taste
  • black pepper, to taste
  • 2.5 cups marinara or crushed tomatoes
  • 2.5 cups marinara or crushed tomatoes
  • 2.5 cups marinara or crushed tomatoes
  • 1.5 cups ricotta cheese (or cottage cheese, blended)
  • 1.5 cups ricotta cheese (or cottage cheese, blended)
  • 1.5 cups ricotta cheese (or cottage cheese, blended)
  • 1.5 cups shredded mozzarella
  • 1.5 cups shredded mozzarella
  • 1.5 cups shredded mozzarella
  • 0.5 cup grated Parmesan
  • 0.5 cup grated Parmesan
  • 0.5 cup grated Parmesan
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried basil
  • 1 tsp dried basil
  • chili flakes
  • chili flakes
  • chili flakes
  • 9 lasagna sheets (regular or no-boil)
  • 9 lasagna sheets (regular or no-boil)
  • 9 lasagna sheets (regular or no-boil)
  • Fresh basil or parsley, for garnish
  • Fresh basil or parsley, for garnish
  • Fresh basil or parsley, for garnish

Equipment

ovenbaking dishfoil

Tips

  • Let rest 10 minutes before slicing.
  • Garnish with fresh herbs.