Layered Mediterranean Vegetable Lasagna with Creamy Garlic Herb Three-Cheese Sauce

Layered Mediterranean Vegetable Lasagna with Creamy Garlic Herb Three-Cheese Sauce

Ingredients

Roasted Vegetables:

• 2 medium eggplants, sliced (~900 g / 2 lb)
• 2 medium zucchinis, sliced (~400 g / 14 oz)
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 3 tbsp (45 ml) olive oil
• 1 tsp (5 g) salt
• ½ tsp (2 g) black pepper
• 1 tsp (2 g) dried oregano
• 1 tsp (2 g) garlic powder

Creamy Garlic Herb Three-Cheese Sauce:

• 2 tbsp (30 g) butter
• 2 tbsp (15 g) all-purpose flour
• 1½ cups (360 ml) milk
• ½ cup (120 ml) heavy cream
• ½ cup (50 g) shredded mozzarella
• ½ cup (50 g) shredded parmesan
• ½ cup (120 g) ricotta cheese
• 1 tsp (3 g) minced garlic
• 1 tsp (2 g) dried basil
• 1 tsp (2 g) dried parsley
• Salt & black pepper, to taste

For Assembly:

• 9 lasagna sheets (~225 g / 8 oz), cooked
• Extra shredded mozzarella (optional, for topping)

Instructions

1. Roast the vegetables:
Preheat the oven to 200°C (400°F). Toss the eggplant, zucchini, and bell peppers with olive oil, salt, pepper, oregano, and garlic powder. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.

2. Make the cheese sauce:
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the milk and cream, whisking until smooth and thickened. Stir in mozzarella, parmesan, ricotta, garlic, basil, parsley, salt, and pepper until creamy and well combined.

3. Assemble the lasagna:
Spread a thin layer of the cheese sauce on the bottom of a baking dish. Layer lasagna sheets, roasted vegetables, and drizzle with more cheese sauce. Repeat the layers until all ingredients are used, finishing with sauce on top.

4. Bake:
Cover with foil and bake at 190°C (375°F) for 30 minutes. Remove foil, sprinkle extra mozzarella on top if desired, and bake for an additional 10–12 minutes until golden and bubbly.

5. Rest & serve:
Allow the lasagna to rest for 10 minutes before slicing. Serve warm.

Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Calories: 420 kcal per serving
Servings: 6–8