Description
A rich, comforting lasagna layered with roasted Mediterranean vegetables, a creamy béchamel, and a decadent triple-cheese garlic drizzle for a flavorful twist.
Ingredients
Scale
For the Crust:
- 12 no-boil lasagna noodles
- 1 large eggplant, sliced and roasted
- 2 zucchinis, sliced and roasted
- 1 red bell pepper, sliced and roasted
- 1 cup cherry tomatoes, halved
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- For the Triple-Cheese Garlic Drizzle: 1/2 cup heavy cream, 1/4 cup cream cheese, 1/4 cup grated Asiago cheese, 2 cloves garlic, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss eggplant, zucchini, and bell pepper with olive oil, salt, and pepper, then roast for 20 minutes until tender.
- In a bowl, mix ricotta, half the mozzarella, half the Parmesan, oregano, and minced garlic. Set aside.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 4 lasagna noodles, then half the ricotta mixture, half the roasted vegetables, and more marinara.
- Repeat layers: noodles, remaining ricotta mixture, remaining vegetables, and marinara. Top with final noodles and remaining marinara.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining mozzarella and Parmesan, and bake uncovered for 10 more minutes until bubbly.
- For the drizzle, heat cream, cream cheese, Asiago, and garlic in a small saucepan over low heat, stirring until smooth. Drizzle over lasagna before serving.
Notes
You can customize the seasonings to taste.