Ingredients
Scale
- 1 large eggplant
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- Olive oil
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice eggplant, zucchinis, and bell peppers; brush with olive oil, season with salt and pepper, then roast for about 20 minutes.
- Cook lasagna noodles as per package instructions; drain well.
- Mix ricotta, garlic, oregano, basil, salt, and pepper in a bowl.
- In a greased baking dish, layer marinara sauce, noodles, roasted vegetables, ricotta mixture, mozzarella, and parmesan. Repeat layers.
- Finish with noodles topped with marinara sauce and remaining cheeses.
- Cover with foil and bake for 25 minutes; uncover and bake another 15 minutes until golden brown.
- Let rest for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg