Ingredients
✓ 1 large eggplant, sliced into 1/4-inch rounds
✓ 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
✓ 2 bell peppers, halved and seeded
✓ 1/4 cup olive oil
✓ Salt and pepper, to taste
✓ 8 lasagna noodles
✓ 1 cup ricotta cheese
✓ 1 cup mozzarella cheese, shredded
✓ 1 cup parmesan cheese, grated
✓ 3 cloves garlic, minced
✓ 1 teaspoon dried oregano
✓ 1 teaspoon dried basil
✓ 2 cups marinara sauce
✓ Fresh basil leaves, for garnish
Instructions
✓ Preheat the oven to 400°F (200°C)
✓ Roast the eggplant, zucchinis, and bell peppers for 25-30 minutes, or until tender and lightly browned
✓ Cook the lasagna noodles according to package instructions
✓ Combine the ricotta, mozzarella, and parmesan cheese in a bowl
✓ Add the garlic, oregano, and basil to the cheese mixture and stir to combine
✓ Assemble the lasagna by layering the sauce, noodles, vegetables, and cheese
✓ Top with a layer of cheese and bake for 25-30 minutes, or until hot and bubbly
Notes
Can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 2 months
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 420
- Sugar: 10
- Sodium: 400
- Fat: 20
- Carbohydrates: 35
- Fiber: 5
- Protein: 25