Description
A delicious and healthy vegetable lasagna made with layers of fresh vegetables and cheesy goodness.
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 eggplant and zucchinis with olive oil and season with salt and pepper.
- Grill or roast the vegetables until tender, about 10-15 minutes.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of noodles.
- Layer grilled vegetables, ricotta, mozzarella, and parmesan cheese.
- Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
- Bake for 30-40 minutes until cheese is golden and bubbly.
- Let it cool before garnishing with fresh basil leaves and serving.
Notes
- Adding more vegetables like spinach or mushrooms can enhance the flavor.
- This dish can be made ahead and refrigerated for a day before baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg