Name: Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean
Ingredients: FOR THE VEGETABLES:; 2 medium eggplants, sliced lengthwise 1/4-inch thick; 2 medium zucchinis, sliced lengthwise 1/4-inch thick; 1 large yellow bell pepper, seeded and sliced into strips; 1 large red bell pepper, seeded and sliced into strips; 3 tablespoons olive oil; Salt and black pepper to taste; FOR THE CREAMY THREE-CHEESE DRIZZLE:; 1 cup whole milk ricotta cheese; 4 ounces cream cheese, softened; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh oregano, chopped; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes (optional); 1/4 cup milk or heavy cream (to thin); FOR THE LASAGNA:; 9 lasagna noodles (gluten-free or regular), cooked al dente; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese for topping; 1/2 cup fresh basil leaves for garnish

Description

A low-carb, gluten-free twist on classic lasagna, featuring layers of roasted eggplant, zucchini, yellow and red bell peppers, and al dente lasagna noodles, all topped with a creamy garlic herb three-cheese drizzle.

Ingredients

Scale

FOR THE VEGETABLES:
2 medium eggplants, sliced lengthwise 1/4-inch thick
2 medium zucchinis, sliced lengthwise 1/4-inch thick
1 large yellow bell pepper, seeded and sliced into strips
1 large red bell pepper, seeded and sliced into strips
3 tablespoons olive oil
Salt and black pepper to taste
FOR THE CREAMY THREE-CHEESE DRIZZLE:
1 cup whole milk ricotta cheese
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1/4 cup milk or heavy cream (to thin)
FOR THE LASAGNA:
9 lasagna noodles (gluten-free or regular), cooked al dente
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese for topping
1/2 cup fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Arrange eggplant and zucchini slices on the baking sheets. Toss bell pepper strips with olive oil, salt, and pepper on a separate sheet. Roast vegetables for 15 minutes, flipping halfway, until tender and lightly browned. Remove and set aside. Reduce oven temperature to 375°F (190°C).
3. While vegetables roast, make the three-cheese drizzle: In a medium bowl, combine ricotta, cream cheese, Parmesan, garlic, basil, oregano, salt, and red pepper flakes. Stir until smooth. Add milk or cream a tablespoon at a time until the sauce is pourable but still thick. Set aside.
4. Spread a thin layer of the cheese sauce on the bottom of a 9×13-inch baking dish.
5. Layer 3 lasagna noodles over the sauce, slightly overlapping if needed.
6. Top with a layer of roasted eggplant slices, then a layer of zucchini slices, and a layer of bell pepper strips. Drizzle about 1/3 of the remaining cheese sauce over the vegetables.
7. Sprinkle 1/3 of the shredded mozzarella over the sauce.
8. Repeat layers: noodles, remaining vegetables (eggplant, zucchini, bell peppers), cheese sauce, and mozzarella.
9. Finish with a final layer of noodles, remaining cheese sauce, and the remaining mozzarella. Sprinkle the 1/2 cup Parmesan on top.
10. Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
11. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves.
12. Serve warm.

Prep Time: 30 minutes
Cook Time: 45 minutes
Method: Main Course
Cuisine: Mediterranean

Nutrition

Calories: 385 kcal
Sugar: 8 g
Fat: 22 g
Carbohydrates: 32 g
Protein: 18 g