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 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the eggplant, zucchinis, and bell peppers; brush with olive oil and season with salt and pepper. Roast in the oven for about 20 minutes until tender.
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a mixing bowl, combine ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
- Assemble the lasagna by layering marinara sauce, noodles, roasted vegetables, ricotta mixture, and shredded cheeses in a baking dish.
- Bake covered for 25 minutes; remove foil and bake an additional 15 minutes until golden brown.
- Let rest for at least 10 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg