Layered Mediterranean Vegetable Lasagna with Garlic Herb Three-Cheese Drizzle Recipe

Introduction

This Layered Mediterranean Vegetable Lasagna with Garlic Herb Three-Cheese Drizzle brings together roasted eggplants, zucchinis, and bell peppers in a creamy, flavorful cheese sauce. It’s a hearty and satisfying dish perfect for vegetable lovers seeking comfort food with a fresh twist.

Ingredients

• 2 medium eggplants, sliced
• 2 medium zucchinis, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp garlic powder
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1½ cups milk
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella
• 1/2 cup shredded parmesan
• 1/2 cup ricotta cheese
• 1 tsp minced garlic
• 1 tsp dried basil
• 1 tsp dried parsley
• Salt & black pepper to taste
• 9 lasagna sheets, cooked
• Extra mozzarella for topping (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the sliced eggplant, zucchini, and bell peppers with olive oil, salt, black pepper, garlic powder, and dried oregano until evenly coated.
3. Step 3: Spread the vegetables on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
4. Step 4: In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1–2 minutes without browning.
5. Step 5: Gradually whisk in the milk and heavy cream. Continue cooking, stirring often, until the sauce thickens slightly.
6. Step 6: Remove from heat and stir in mozzarella, parmesan, ricotta cheese, minced garlic, dried basil, and dried parsley. Season with salt and black pepper to taste.
7. Step 7: Lightly oil a 9×13-inch baking dish. Spread a small amount of the cheese sauce on the bottom to prevent sticking.
8. Step 8: Assemble the lasagna by layering cooked lasagna sheets, roasted vegetables, and cheese sauce drizzle. Repeat this layering process two more times.
9. Step 9: Finish with the remaining cheese sauce on top and sprinkle extra mozzarella if desired.
10. Step 10: Bake at 375°F (190°C) for 25–30 minutes until the lasagna is bubbling and golden on top.
11. Step 11: Allow the lasagna to rest for 10 minutes before slicing and serving to let the layers set.

Tips & Variations

• For extra flavor, add fresh basil leaves between the layers or sprinkle some red pepper flakes for heat.
• You can substitute the heavy cream with half-and-half for a lighter sauce.
• Use gluten-free lasagna sheets if you need a gluten-free option.
• Roast the vegetables a day ahead to save time on the day of baking.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For longer storage, you can freeze the lasagna for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagna sheets instead of dried ones?

Yes, fresh lasagna sheets work well and may reduce cooking time slightly. Just be sure to adjust layering and baking times as needed.

How can I make this recipe vegan?

Replace all cheeses with vegan cheese alternatives and use plant-based milk and cream. Also, substitute butter with olive oil or vegan margarine.

Layered Mediterranean Vegetable Lasagna with Garlic Herb Three-Cheese Drizzle Recipe

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★★★★★

4.6 from 141 reviews

This Layered Mediterranean Vegetable Lasagna features roasted eggplants, zucchinis, and bell peppers layered with tender pasta sheets and a creamy garlic herb three-cheese drizzle. Perfectly baked to golden perfection, it’s a delicious vegetarian dish that combines the rich flavors of mozzarella, parmesan, and ricotta with aromatic herbs, making a hearty and wholesome meal.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium eggplants, sliced
• 2 medium zucchinis, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced

Seasonings & Oil

• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp garlic powder

Cheese Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1½ cups milk
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella
• 1/2 cup shredded parmesan
• 1/2 cup ricotta cheese
• 1 tsp minced garlic
• 1 tsp dried basil
• 1 tsp dried parsley
• Salt & black pepper to taste

Assembly

• 9 lasagna sheets, cooked
• Extra mozzarella for topping (optional)

Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. Season Vegetables: Toss the sliced eggplants, zucchinis, yellow and red bell peppers in olive oil, salt, black pepper, garlic powder, and dried oregano until evenly coated.
3. Roast Vegetables: Spread the seasoned vegetables evenly on the baking sheet. Roast for 25 to 30 minutes, flipping them halfway through, until they become tender and develop a golden color.
4. Make Roux Base: In a saucepan over medium heat, melt the butter. Stir in the all-purpose flour to create a roux, cooking it gently to eliminate the raw flour taste.
5. Prepare Cheese Sauce: Gradually whisk in the milk and heavy cream to the roux. Continue cooking while stirring until the mixture thickens slightly, forming a smooth sauce.
6. Add Cheeses and Herbs: Stir in shredded mozzarella, parmesan, ricotta cheese, minced garlic, dried basil, and dried parsley. Season with salt and black pepper to taste. Mix until the cheeses melt and the sauce is creamy.
7. Prepare Baking Dish: Lightly oil a 9×13-inch baking dish to prevent sticking. Pour a small amount of the cheese sauce onto the base to create the first layer.
8. Assemble Lasagna Layers: Start layering by placing cooked lasagna noodles over the sauce base, followed by a layer of roasted vegetables and a drizzle of cheese sauce. Repeat this layering process two more times to build three layers total.
9. Top and Finish Assembly: Pour the remaining cheese sauce over the final layer and sprinkle with extra mozzarella on top if desired for a golden crust.
10. Bake Lasagna: Bake the assembled lasagna in a preheated oven at 375°F (190°C) for 25 to 30 minutes until the dish is bubbling and the top turns golden brown.
11. Rest and Serve: Remove from the oven and allow the lasagna to rest for 10 minutes. This helps it set for easier slicing and enhances flavor before serving.

Notes

• To prevent watery vegetables, salt the sliced eggplant beforehand and let it sit for 20 minutes, then pat dry before roasting.
• You can substitute heavy cream with half-and-half for a lighter sauce.
• Use gluten-free lasagna sheets if you want to make this recipe gluten-free.
• For added flavor, sprinkle some freshly chopped basil or parsley on top before serving.
• Make sure not to overcook the lasagna noodles to keep them firm during baking.

Keywords: Mediterranean vegetable lasagna, roasted vegetables lasagna, three-cheese lasagna, vegetarian lasagna, garlic herb cheese sauce