Description
A vibrant, gluten-free twist on classic lasagna, featuring layers of roasted eggplant, zucchini, and bell peppers, topped with a luscious three-cheese garlic herb drizzle. This dish is bursting with Mediterranean flavors and is perfect for a hearty, healthy dinner.
Ingredients
Scale
For the Crust:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick slices
- 1 yellow bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce (optional, for extra moisture)
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Arrange eggplant and zucchini slices on the baking sheets. Brush both sides with olive oil and season with salt and pepper. Roast for 15-20 minutes, flipping halfway, until tender and lightly browned. Remove and set aside.
- In a separate baking dish, toss the bell pepper strips with a drizzle of olive oil, salt, and pepper. Roast for 10-12 minutes until slightly charred. Set aside.
- In a small bowl, combine ricotta, feta, Parmesan, minced garlic, basil, parsley, and oregano. Mix well.
- Reduce oven temperature to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- Spread a thin layer of marinara sauce (if using) on the bottom of the dish. Layer a third of the eggplant slices, then a third of the zucchini, and a third of the bell peppers. Spread half of the cheese mixture over the vegetables, then sprinkle with a third of the mozzarella.
- Repeat layers: another third of each vegetable, remaining cheese mixture, and another third of the mozzarella.
- Top with the remaining vegetables and the rest of the mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with extra fresh herbs if desired.
Notes
You can customize the seasonings to taste. For a vegan version, substitute the cheeses with plant-based alternatives and use a cashew-based cream sauce.