Ingredients
Scale
- 1 large eggplant
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- Olive oil
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the eggplant and zucchinis; halve the bell peppers. Arrange them on the baking sheet, brush with olive oil, season with salt and pepper, and roast for about 20 minutes.
- Cook the lasagna noodles according to package instructions; drain.
- In a bowl, mix ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
- In a baking dish, layer marinara sauce, lasagna noodles, roasted vegetables, ricotta mixture, and cheeses. Repeat layers and finish with noodles topped with marinara sauce and remaining cheeses.
- Cover with foil; bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Let it rest for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 154g)
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg