Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle
This colorful Mediterranean-style lasagna is packed with roasted vegetables, rich tomato sauce, and layers of creamy garlic herb three-cheese drizzle. It’s hearty, comforting, and perfect for a family dinner or special gathering. The roasted eggplant, zucchini, and sweet bell peppers create incredible flavor while keeping the dish fresh and vibrant.
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 salt
- ½ tsp black pepper
- 1 tsp dried oregano
For the Tomato Sauce
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Creamy Garlic Herb Three-Cheese Drizzle
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 garlic cloves, minced
- 2 tbsp chopped parsley
- 1 tbsp chopped basil
- ¼ cup heavy cream
Additional
- Lasagna sheets, cooked according to package instructions
- Fresh basil for garnish
Instructions
Preheat your oven to 220°C (425°F). Arrange the sliced eggplant, zucchini, yellow bell pepper, and red bell pepper on large baking trays. Drizzle with olive oil and season with salt, black pepper, and oregano. Roast for 20–25 minutes until tender and lightly caramelized.
While the vegetables roast, prepare the sauce. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cooking until fragrant and soft. Stir in tomato paste, crushed tomatoes, basil, Italian seasoning, salt, and pepper. Simmer for 15 minutes until thick and flavorful.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, garlic, parsley, basil, and heavy cream. Stir until smooth and creamy.
To assemble, spread a thin layer of tomato sauce in a baking dish. Add lasagna sheets, then layer roasted vegetables, more sauce, and spoonfuls of the cheese mixture. Repeat the layers until all ingredients are used, finishing with sauce and extra cheese drizzle on top.
Bake at 190°C (375°F) for 30–35 minutes until bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.