Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle

Description

This colorful Mediterranean vegetable lasagna is layered with tender eggplant, zucchini, sweet yellow and red bell peppers, and topped with a rich garlic herb three-cheese drizzle. It’s a comforting, meat-free dish packed with fresh vegetables, creamy cheese, and Mediterranean flavors.

Ingredients

For the Vegetable Layers

• 1 large eggplant, sliced lengthwise
• 2 medium zucchini, sliced lengthwise
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Tomato Layer

• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tsp dried oregano

For the Three-Cheese Drizzle

• ½ cup ricotta cheese
• ½ cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 2–3 tbsp milk
• Salt and pepper to taste

Instructions

1. Preheat oven to 200°C (400°F).
2. Toss eggplant, zucchini, and bell peppers with olive oil, Italian seasoning, salt, and pepper.
3. Arrange vegetables on baking sheets and roast for 15–20 minutes until slightly tender.
4. In a small bowl, combine marinara sauce, garlic, and oregano.
5. In another bowl, mix ricotta, cream cheese, mozzarella, garlic, parsley, basil, milk, salt, and pepper until creamy.
6. In a baking dish, spread a thin layer of tomato sauce.
7. Layer eggplant, zucchini, peppers, and sauce. Repeat layers until all vegetables are used.
8. Bake for 25–30 minutes until bubbling and heated through.
9. Remove from oven and drizzle generously with the creamy garlic herb three-cheese mixture.
10. Let rest for 10 minutes before serving.

Q&A

Q: Can I make it ahead of time?
Yes, assemble up to 24 hours ahead and refrigerate before baking.

Q: Can I add protein?
Absolutely. Grilled chicken, chickpeas, or lentils work well.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze it?
Yes, freeze for up to 3 months and thaw overnight before reheating.