Description
Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle is a colourful vegetarian bake featuring roasted Mediterranean vegetables, marinara sauce, creamy ricotta, Parmesan, mozzarella, and fresh herbs.
Ingredients
For the Roasted Vegetables:
2 medium eggplants, sliced (900 g / 2 lb)
2 medium zucchinis, sliced (400 g / 14 oz)
1 yellow bell pepper, sliced
1 red bell pepper, sliced
3 tbsp (45 ml) olive oil
1 tsp dried oregano
1 tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
For the Three-Cheese Drizzle:
150 g ricotta cheese
100 g cream cheese, softened
½ cup grated Parmesan cheese
2 garlic cloves, minced
⅓ cup milk or heavy cream
1 tbsp olive oil
1 tsp dried Italian herbs
½ tsp dried thyme
Salt and black pepper, to taste
For the Lasagna Layers:
1½ cups marinara sauce
½ cup shredded mozzarella cheese
2 tbsp fresh parsley, chopped
¼ cup fresh basil leaves
Instructions
Preheat the oven to 425°F (220°C).
Arrange the sliced eggplant, zucchini, yellow bell pepper, and red bell pepper on baking sheets. Drizzle with olive oil and season with dried oregano, garlic powder, smoked paprika, salt, and black pepper.
Roast for 20–25 minutes, turning the vegetables halfway through, until tender and lightly caramelised around the edges.
While the vegetables roast, add the ricotta, softened cream cheese, Parmesan, minced garlic, milk or heavy cream, olive oil, Italian herbs, and dried thyme to a saucepan over low heat.
Stir gently until the cheeses are smooth and creamy. Season with salt and black pepper. If the mixture is too thick to drizzle, add a little extra milk until it reaches a smooth, pourable consistency.
Reduce the oven temperature to 375°F (190°C) and lightly grease a baking dish.
Spread a thin layer of marinara sauce across the bottom of the dish. Arrange a layer of roasted eggplant, zucchini, and bell peppers over the sauce.
Drizzle some of the creamy three-cheese mixture over the vegetables, then sprinkle with mozzarella.
Continue layering the roasted vegetables, marinara sauce, creamy three-cheese mixture, and mozzarella until all the ingredients have been used.
Finish with the remaining three-cheese mixture and mozzarella, making sure the top is evenly covered.
Cover the baking dish loosely with foil and bake for 25 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the lasagna is bubbling and the cheese on top is golden.
Remove from the oven and let the lasagna rest for 10 minutes before slicing.
Garnish with fresh parsley and basil, then serve warm.
Notes
Roast the vegetables until lightly caramelised for deeper flavour.
Slice the vegetables evenly so they cook at a similar rate.
Keep the cheese drizzle smooth and pourable so it spreads easily between the layers.
Do not skip the resting time after baking.
Add fresh basil and parsley after baking for the freshest flavour.
Mushrooms, spinach, tomatoes, feta, or provolone can be added as variations.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean