Mediterranean Eggplant, Zucchini & Bell Pepper Lasagna!

🫒 Mediterranean Eggplant, Zucchini & Bell Pepper Lasagna

Serves: 6–8
Prep time: ~30 minutes
Cook time: ~60 minutes
Rest time: 15 minutes (important!)

🌿 Ingredients

Vegetables

• 2 large eggplants, sliced lengthwise (¼ inch thick)

• 2 medium zucchini, sliced lengthwise

• 1 large red bell pepper, sliced

• 1 large yellow bell pepper, sliced

• 1½ cups cherry tomatoes (optional, for roasting or layering)

Sauce

• 2½ cups marinara or tomato basil sauce (homemade or good-quality jar)

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp smoked paprika

• Salt & black pepper, to taste

• Olive oil

Cheese Layer (choose one)

Classic (recommended):

• 1½ cups ricotta

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 1 egg

• 1 tbsp chopped fresh basil or parsley

OR Béchamel-style (richer):

• 3 tbsp butter

• 3 tbsp flour

• 2½ cups warm milk

• Salt, white pepper, pinch of nutmeg

• ½ cup grated Parmesan

Topping

• ½ cup breadcrumbs or panko

• ¼ cup grated Parmesan

• 1 tbsp olive oil

• Fresh thyme or basil for garnish

🔪 Step-by-Step Instructions

1. Prep the Vegetables

1. Preheat oven to 400°F (200°C).

2. Lay eggplant and zucchini slices on baking sheets.

3. Brush lightly with olive oil, season with salt & pepper.

4. Roast 15–20 minutes, flipping once, until just tender (not mushy).

   • This step prevents a watery lasagna—don’t skip it.

2. Make the Sauce

1. Heat 1 tbsp olive oil in a pan.

2. Sauté garlic for 30 seconds.

3. Add marinara, oregano, paprika, salt, and pepper.

4. Simmer 10 minutes, then set aside.

3. Prepare Cheese Layer

Ricotta version:
Mix ricotta, mozzarella, Parmesan, egg, herbs, salt & pepper.

Béchamel version:

1. Melt butter → whisk in flour (1 min).

2. Slowly whisk in milk until smooth.

3. Simmer until thick; season and stir in Parmesan.

4. Assemble

In a greased 9×13-inch baking dish:

1. Thin layer of sauce

2. Eggplant slices

3. Cheese layer

4. Zucchini + bell peppers

5. Sauce

Repeat layers until ingredients are used, finishing with cheese or béchamel on top.

5. Add Topping

Mix breadcrumbs, Parmesan, olive oil. Sprinkle evenly over the top.

6. Bake

• Cover loosely with foil → 30 minutes

• Uncover → 15–20 minutes until golden and bubbling

7. Rest & Serve

Let rest 15 minutes before slicing (this is key for clean layers).

❓ Q & A (Read This—It Helps a Lot)

Q: Why roast the vegetables first?

A: Eggplant and zucchini release a lot of water. Roasting concentrates flavor and prevents a soggy lasagna.

Q: Can I make this vegan?

A: Yes.

• Replace cheese with cashew ricotta or store-bought vegan ricotta

• Use vegan mozzarella

• Skip egg

• For béchamel: use olive oil + flour + unsweetened almond or oat milk

Q: Can I add protein?

A: Absolutely.

• Mediterranean-style: lentils, chickpeas, or white beans

• Non-veg: Italian sausage, ground lamb, or rotisserie chicken

Q: Can I make it ahead?

A: Yes—this is a great make-ahead dish.

• Assemble completely

• Refrigerate up to 24 hours

• Bake when ready (add 10 extra minutes)

Q: Does it freeze well?

A: Very well.

• Freeze baked or unbaked (wrapped tightly)

• Keeps up to 3 months

• Thaw overnight before reheating

Q: What should I serve with it?

A:

• Lemon arugula salad

• Crusty bread or focaccia

• Roasted garlic green beans

• Light red wine (Chianti, Pinot Noir) or crisp white (Vermentino)

Q: How do I get clean slices like the photo?

A:

1. Roast vegetables

2. Don’t over-sauce

3. Let it rest

4. Use a sharp knife wiped clean between cuts.