Ingredients
Scale
- 2 eggplants
- 2 zucchinis
- 1 yellow bell pepper
- 1 red bell pepper
- 3 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 4 cloves of garlic, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 package of lasagna noodles
Instructions
- Preheat oven to 375°F (190°C).
- Slice the eggplants, zucchinis, and bell peppers.
- In a large skillet, heat olive oil over medium heat and sauté the garlic until fragrant.
- Add the sliced vegetables and cook until tender.
- In a bowl, mix ricotta cheese, half of the mozzarella, half of the parmesan, chopped basil, and parsley.
- Spread a layer of the cheese mixture onto the base of a baking dish.
- Layer the cooked vegetables on top of the cheese mixture.
- Place lasagna noodles on top and repeat the layers until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- For a vegetarian option, ensure the lasagna noodles are egg-free.
- Mix in your favorite herbs for added flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg