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

1h 15m
Serves 8
instagram.com

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

instagram.com
1h 15m
Serves 8

Directions

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

Ingredients

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

Equipment

ovenbaking dishfoil

Tips

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

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