Step-by-step instructions

1. Preheat your oven to 375°F / 190°C and lightly grease a baking dish.
2. Toss the sliced eggplant, zucchini, and bell peppers with olive oil, salt, and pepper in a bowl.
3. Roast the veggies on a baking tray for 20–25 minutes until they’re tender and lightly caramelized.
4. Meanwhile, in a saucepan over low heat, warm olive oil and sauté the minced garlic for about 30 seconds.
5. Add in the cream, ricotta, mozzarella, and Parmesan, stirring until smooth and creamy. Season with salt, pepper, and fresh herbs before removing it from the heat.
6. Spread a thin layer of marinara at the bottom of the baking dish.
7. Layer the lasagna sheets, followed by the roasted vegetables, and then drizzle with cheese sauce. Repeat the layers until everything is used up, making sure to finish with cheese sauce on top.
8. Cover loosely with foil and bake for 30 minutes, then remove the foil and bake for another 10–15 minutes until the top is bubbly and golden.
9. Let it rest for 10 minutes before slicing and serving.

Best ways to enjoy it

This lasagna is delicious on its own, but you can elevate it even more with a few simple additions. Serve alongside a crisp green salad topped with a light vinaigrette for a refreshing contrast. Additionally, a glass of white wine, like a chilled Sauvignon Blanc, pairs beautifully with the layered flavors. Consider adding a side of garlic bread for a truly indulgent experience.

How to store & freeze

Storing leftovers has never been easier! Allow your lasagna to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It should keep well in the refrigerator for about 3-4 days. To freeze, wrap slices securely in foil and place them in a freezer-safe container; it can last for up to 3 months. For reheating, thaw overnight in the fridge and warm in the oven at 350°F until heated through. Always ensure food safety by being mindful of the time spent at room temperature.

Helpful cooking tips

• To save time, slice your vegetables ahead of time and store them in the fridge.
• Don’t skip the roasting step! This adds a depth of flavor that makes your lasagna extraordinary.
• To keep the lasagna from sticking, add a drizzle of oil between layers and use no-boil sheets for a smoother texture.

Creative twists

Feel free to adapt this recipe to fit your taste preferences! Swap out the eggplant for mushrooms or add layers of spinach for an extra nutritional punch. You could even experiment with different cheese types—try feta for a tangy twist or goat cheese for creaminess. If you’re looking for a gluten-free option, consider using vegetable slices in place of lasagna sheets.

Common questions

What is the prep time for this lasagna?

The total prep and cooking time is about 1 hour and 15 minutes, with about 30 minutes of that dedicated to roasting the vegetables.

Can I use other vegetables?

Absolutely! Zucchini, bell peppers, and eggplant can easily be swapped for seasonal favorites like spinach, mushrooms, or even kale.

How do I ensure the noodles are cooked properly?

If you use regular lasagna sheets, you may want to boil them slightly before layering. However, with no-boil sheets, just ensure you have enough sauce for moisture.

This vibrant layered Mediterranean lasagna is perfect for any occasion, promising to satisfy both your cravings for comfort food and your desire for healthy eating. Enjoy making this crowd-pleaser!