🍆 Layered Mediterranean Vegetable Lasagna with Creamy Garlic Herb Three-Cheese Drizzle
(Eggplant, Zucchini, Yellow & Red Bell Peppers)
📝 Description
This Layered Mediterranean Vegetable Lasagna is a hearty, elegant, meatless main packed with roasted eggplant, zucchini, and sweet bell peppers, layered with herby tomato sauce and finished with a luxurious garlic herb three-cheese drizzle. Olive oil, garlic, oregano, and basil give it classic Mediterranean depth, while the creamy cheese drizzle adds indulgence without heaviness. Perfect for gatherings, holidays, or when you want a plant-forward dish that still feels comforting and special.
🛒 Ingredients (Serves 6–8)
Vegetables
-
1 large eggplant, sliced lengthwise
-
2 medium zucchini, sliced lengthwise
-
1 yellow bell pepper, sliced
-
1 red bell pepper, sliced
-
4 tbsp extra-virgin olive oil
-
Salt & black pepper, to taste
Tomato Herb Sauce
-
2 tbsp olive oil
-
4 cloves garlic, minced
-
1 can (400 g) crushed tomatoes
-
1 tbsp tomato paste
-
1 tsp dried oregano
-
1 tsp dried basil
-
½ tsp smoked paprika
-
Salt & black pepper, to taste
Layers
-
9–12 lasagna sheets (regular or no-boil)
-
1½ cups ricotta cheese
-
1½ cups shredded mozzarella
Creamy Garlic Herb Three-Cheese Drizzle
-
¾ cup heavy cream (or half-and-half)
-
½ cup grated parmesan
-
¼ cup crumbled feta or soft goat cheese
-
2 cloves garlic, finely minced
-
1 tbsp olive oil
-
1 tbsp fresh parsley or basil, finely chopped
-
Black pepper, to taste
👩🍳 Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Arrange eggplant, zucchini, and peppers on baking sheets.
Drizzle with olive oil, season with salt and pepper.
Roast 20–25 minutes until tender and lightly caramelized. Set aside.
2. Make the Tomato Herb Sauce
Heat olive oil in a saucepan over medium heat.
Add garlic and sauté 30 seconds.
Stir in crushed tomatoes, tomato paste, oregano, basil, paprika, salt, and pepper.
Simmer 10–12 minutes until slightly thickened.
3. Assemble the Lasagna
Reduce oven to 180°C (350°F).
In a baking dish:
-
Spread a thin layer of sauce
-
Add lasagna sheets
-
Layer roasted vegetables
-
Dollop ricotta and sprinkle mozzarella
-
Repeat layers, finishing with sauce and mozzarella on top
Cover loosely with foil.
4. Bake
Bake covered for 30 minutes.
Uncover and bake another 15 minutes until bubbling and lightly golden.
5. Make the Three-Cheese Drizzle
While lasagna bakes, heat olive oil and garlic gently in a small pan.
Add cream and warm (do not boil).
Whisk in parmesan and feta/goat cheese until smooth.
Season with black pepper and stir in fresh herbs.
6. Finish & Serve
Remove lasagna from oven and rest 10 minutes.
Drizzle warm garlic herb three-cheese sauce over the top just before serving.
🍽 Serving Ideas
-
With a crisp Mediterranean cucumber salad
-
Alongside roasted chickpeas or lentils
-
With warm whole-grain bread
-
As a holiday or dinner-party centerpiece
❓ Q & A
Q: Can I make this gluten-free?
A: Yes—use gluten-free lasagna sheets or layer entirely with vegetables instead of pasta.
Q: Is this dish heavy?
A: Surprisingly no. Roasted vegetables keep it light, and the cheese drizzle is added at the end for balance.
Q: Can I make it ahead of time?
A: Absolutely. Assemble and refrigerate up to 24 hours, then bake when ready.
Q: Can I make it vegan?
A: Yes—use plant-based ricotta, mozzarella, and a cashew cream drizzle with nutritional yeast.
Q: Does it freeze well?
A: Very well. Freeze baked or unbaked (without drizzle) for up to 2 months.
