Description
A delightful layered lasagna featuring eggplant, zucchini, and bell peppers, topped with a creamy three-cheese drizzle.
Ingredients
Scale
- 900 g Eggplants (sliced)
- 400 g Zucchinis (sliced)
- 1 Yellow bell pepper (sliced)
- 1 Red bell pepper (sliced)
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1.5 cups Milk
- 1/2 cup Heavy cream
- 1/2 cup Shredded mozzarella
- 1/2 cup Shredded parmesan
- 1/2 cup Ricotta cheese
- 1 tsp Minced garlic
- 1 tsp Dried basil
- 1 tsp Dried parsley
- 9 sheets Lasagna sheets (cooked)
- Extra mozzarella for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Toss the sliced eggplant, zucchini, and bell peppers in olive oil, salt, pepper, oregano, and garlic powder.
- Spread them across a baking sheet and roast for about 25 minutes.
- Make the creamy cheese drizzle by melting butter in a saucepan over medium heat and whisking in the flour.
- Gradually add milk and heavy cream, stirring continuously until the mixture thickens.
- Add ricotta, mozzarella, parmesan, minced garlic, basil, parsley, salt, and pepper to the thickened sauce.
- Layer 3 lasagna sheets at the bottom of a baking dish, followed by roasted vegetables and cheese sauce; repeat two more times.
- Finish with another layer of lasagna sheets and top with remaining cheese sauce and extra mozzarella.
- Cover with aluminum foil and bake for 30 minutes; remove foil and bake for an additional 15-20 minutes.
- Let cool for about 10 minutes before slicing.
Notes
Consider making this dish ahead of time; it refrigerates well and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg