Description
Indulge in the flavors of the Mediterranean with this exquisite Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna topped with a Creamy Garlic Herb Three-Cheese Drizzle. It’s a colorful and savory dish that will impress your guests and tantalize your taste buds.
Ingredients
Units
Scale
For the Vegetables:
- 1 medium eggplant, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Three-Cheese Drizzle:
- 1/2 cup ricotta cheese
- 1/4 cup feta cheese, crumbled
- 1/4 cup shredded mozzarella cheese
- 1/4 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Salt and black pepper, to taste
Optional Garnish:
- Fresh herbs (parsley, basil, thyme)
- Crushed red pepper flakes
Instructions
- Preheat oven and prepare vegetables: Preheat oven to 400°F (200°C). Toss eggplant, zucchini, and bell peppers with olive oil, salt, and pepper. Roast until tender.
- Make the Three-Cheese Drizzle: Mix ricotta, feta, mozzarella, Greek yogurt, garlic, parsley, basil, salt, and pepper until creamy.
- Layer the vegetables: In a baking dish, layer roasted vegetables in a lasagna-style pattern.
- Add the drizzle: Pour the three-cheese drizzle evenly over the top of the vegetables.
- Bake: Bake until the cheese drizzle is golden and bubbly.
- Garnish and serve: Garnish with fresh herbs or red pepper flakes and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 45 mg
