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