Description
A delicious vegetable lasagna made with fresh ingredients.
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).
- Prepare the vegetables: brush the eggplant, zucchinis, and bell peppers with olive oil, then season with salt and pepper.
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by 1/3 of the ricotta cheese, 1/3 of the vegetables, 1/3 of the mozzarella cheese, and 1/3 of the marinara sauce.
- Repeat layers two more times, finishing with a layer of marinara sauce and sprinkled parmesan cheese on top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving.
Notes
- This lasagna can be made ahead of time and refrigerated until ready to bake.
- Feel free to add any other vegetables you enjoy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg