Description
A delicious vegetable lasagna packed with flavor and nutrition.
Ingredients
Scale
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- Olive oil, for brushing
- Salt and pepper, to taste
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Brush the eggplant and zucchini slices with olive oil, then season with salt and pepper.
- Grill or roast the vegetables until tender, about 5-7 minutes.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by half of the grilled vegetables.
- Add half of the ricotta cheese, half of the mozzarella, and half of the garlic.
- Repeat the layering with 3 more noodles, remaining vegetables, ricotta, mozzarella, and garlic.
- Add the last layer of noodles, top with marinara sauce, remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 30-40 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes before serving and garnish with fresh basil leaves.
Notes
- For a richer flavor, add some Italian sausage to the vegetable layers.
- You can use a mix of different cheeses for added depth.
- Let leftovers cool completely before storing in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg