Cheesy Roasted Vegetable Zucchini Lasagna

🛒 Ingredients (4 Servings)

• 2 medium zucchini, sliced lengthwise
• 1 large eggplant, sliced
• 2 bell peppers (red and yellow), sliced
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1½ cups ricotta cheese
• 1 egg
• 2 cups marinara sauce
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

1. Roast the Vegetables

• Preheat the oven to 400°F (200°C).
• Brush the zucchini, eggplant, and bell peppers with olive oil.
• Season with salt, pepper, paprika, and Italian seasoning.
• Roast for 15–20 minutes until just tender.

2. Prepare the Cheese Filling

• In a bowl, combine:
  • Ricotta cheese
  • Egg
  • Garlic
  • Half of the Parmesan cheese
• Mix until smooth.

3. Assemble the Lasagna

• Lightly grease a baking dish.
• Spread a thin layer of marinara sauce on the bottom.
• Add a layer of roasted eggplant.
• Spread some ricotta mixture.
• Add zucchini slices.
• Scatter roasted bell peppers.
• Spoon more marinara sauce over the vegetables.
• Sprinkle mozzarella cheese.
• Repeat the layers until all ingredients are used.
• Finish with the remaining mozzarella and Parmesan cheese.

4. Bake

• Bake at 375°F (190°C) for 30–35 minutes, or until the cheese is melted, bubbly, and golden brown.
• Broil for 2–3 minutes for an extra crispy top if desired.

5. Serve

• Let the lasagna rest for 10 minutes before slicing.
• Garnish with freshly chopped parsley.
• Serve with extra marinara or garlic aioli if desired.

💡 Tips

• Pat the zucchini and eggplant dry after roasting to prevent excess moisture.
• Add cooked ground beef or Italian sausage for a heartier version.
• Store leftovers in the refrigerator for up to 3 days and reheat before serving.

❓Q&A

Q: Can I make this ahead of time?
Yes! Assemble the lasagna up to 24 hours in advance, refrigerate, and bake when ready.

Q: Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight before baking.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4