Description
A delicious vegetable lasagna packed with healthy ingredients.
Ingredients
Scale
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- Olive oil, for brushing
- Salt and pepper, to taste
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the eggplant and zucchini slices with olive oil, season with salt and pepper, and grill until slightly tender.
- In a baking dish, spread a layer of marinara sauce.
- Layer the lasagna noodles, followed by the vegetables, ricotta, mozzarella, and parmesan cheeses. Repeat the layers until ingredients are used up, finishing with sauce and a cheese layer on top.
- Bake for 30-35 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving.
Notes
- Let the lasagna cool for a few minutes before slicing to make serving easier.
- Try adding your favorite vegetables for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg