Description
A delightful and healthy lasagna made with layers of eggplant, zucchini, and bell peppers, topped with a creamy garlic herb three-cheese drizzle.
Ingredients
Scale
- 2 medium eggplants
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 3 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and zucchinis into thin rounds.
- In a frying pan, sauté the sliced eggplants and zucchinis until slightly softened.
- In a bowl, mix the ricotta cheese, garlic, oregano, basil, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce.
- Add a layer of eggplant, followed by a layer of zucchini, and then a layer of the ricotta mixture.
- Repeat the layers until all ingredients are used, finishing with marinara sauce on top.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 30-35 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving.
Notes
- For a vegan option, substitute the cheeses with plant-based alternatives.
- Feel free to add more vegetables, such as spinach or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main dish
- Method: baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg