Layered Mediterranean Eggplant

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🌿 Layered Mediterranean Eggplant, Zucchini & Bell Pepper Lasagna

🍆🫑🧀 Silky roasted veggies, herby three-cheese sauce, and golden lasagna layers—pure comfort in every slice.

Ingredients

Roasted Vegetables

  • 2 medium eggplants, sliced ¼-inch thick
  • 2 medium zucchinis, sliced ¼-inch thick
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp smoked paprika (optional)

Tomato Layer

  • 2 cups marinara sauce (homemade or store-bought)
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • Salt & pepper to taste

Herby Three-Cheese Filling

  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella, divided
  • ½ cup grated parmesan, divided
  • 1 egg
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • ½ tsp salt
  • ¼ tsp black pepper

For Assembly

  • 9–12 sheets lasagna noodles (no-boil or regular, cooked al dente)
  • Drizzle of olive oil

Instructions

1. Roast the Vegetables

  1. Preheat oven to 425°F (220°C).
  2. Spread sliced eggplant, zucchini, and bell peppers on two baking sheets.
  3. Drizzle with olive oil and sprinkle with salt, pepper, oregano, and paprika.
  4. Roast 20–25 minutes, flipping halfway, until soft and lightly golden.
  5. Reduce oven temperature to 375°F (190°C) for baking the lasagna.

2. Prepare the Tomato Layer

  1. In a small saucepan, warm marinara with garlic, dried basil, and pinch of salt & pepper.
  2. Simmer 5 minutes to blend flavors.

3. Make the Herby Three-Cheese Filling

In a bowl, mix:

  • Ricotta
  • ½ cup mozzarella
  • ¼ cup parmesan
  • Egg
  • Fresh basil & parsley
  • Salt and pepper
    Stir until smooth.

4. Assemble the Lasagna

  1. Spread ¼ cup marinara on the bottom of a 9×13-inch baking dish.
  2. Add a layer of lasagna noodles.
  3. Spread a layer of cheese filling.
  4. Add a layer of roasted vegetables.
  5. Spoon over marinara.
  6. Repeat layers (noodles → cheese → vegetables → sauce) until ingredients are used.
  7. Finish with noodles + remaining marinara + mozarella + parmesan.

5. Bake

  1. Cover tightly with foil (lightly tented).
  2. Bake 30 minutes at 375°F (190°C).
  3. Remove foil and bake an additional 15–20 minutes, until top is golden and bubbly.
  4. Rest 10–15 minutes before slicing to set.

Serving Suggestions

  • Add a drizzle of balsamic glaze before serving.
  • Serve with a crisp green salad and warm garlic bread.
  • Garnish with fresh basil or parsley.

Variations

  • Make it gluten-free: Use gluten-free lasagna sheets.
  • Make it vegan: Use dairy-free ricotta, vegan mozzarella, and omit egg.
  • Add protein: Layer in cooked ground lamb, turkey, or Italian sausage.
  • Add Mediterranean flair: Sprinkle olives, roasted tomatoes, or artichokes between layers.

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