Ingredients
Scale
- 900 g Eggplants (sliced)
- 400 g Zucchinis (sliced)
- Yellow bell pepper (sliced)
- Red bell pepper (sliced)
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1.5 cups Milk
- 1/2 cup Heavy cream
- 1/2 cup Shredded mozzarella
- 1/2 cup Shredded parmesan
- 1/2 cup Ricotta cheese
- 9 sheets Cooked lasagna sheets
Instructions
- Slice the eggplants, zucchinis, and bell peppers into thin pieces.
- Heat olive oil in a large skillet over medium heat. Sauté the sliced vegetables until tender; season with salt, black pepper, oregano, and garlic powder.
- In a saucepan over medium heat, melt butter and whisk in flour until combined. Gradually add milk and heavy cream, stirring until smooth and thickened. Remove from heat and mix in mozzarella, parmesan, ricotta cheese, minced garlic, basil, and parsley.
- In a baking dish, layer sautéed vegetables followed by lasagna sheets and cheese sauce. Repeat layers until ingredients are used up.
- Preheat oven to 180°C (350°F) and bake uncovered for about 40 minutes or until golden.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 50mg