Layered Mediterranean Eggplant Zucchini Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle

🍆 Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic-Herb Three-Cheese Drizzle

Serves: 6–8
Prep: 30 minutes
Cook: 55 minutes
Total: ~1 hour 25 minutes

A rich Mediterranean-style vegetable lasagna with roasted eggplant, zucchini, colorful peppers, tomato sauce, herbs, and a creamy three-cheese garlic drizzle.

Ingredients

🫑 Roasted vegetables

• 1 large eggplant, sliced into ½ cm (¼-inch) rounds
• 2 medium zucchini, sliced lengthwise
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

🍅 Tomato-herb sauce

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 800 g (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp thyme
• ½ tsp red pepper flakes, optional
• 1 tsp sugar or maple syrup, optional
• Salt and black pepper to taste
• ¼ cup fresh basil or parsley, chopped

🍝 Lasagna

• 9–12 lasagna sheets
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan
• ½ cup crumbled feta
• 2 tbsp fresh basil or parsley

🧄 Creamy garlic-herb three-cheese drizzle

• ½ cup heavy cream or vegan cooking cream
• ¼ cup cream cheese or vegan cream cheese
• ¼ cup finely grated Parmesan or vegan Parmesan
• ¼ cup shredded mozzarella or vegan mozzarella
• 2 garlic cloves, finely minced
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp black pepper
• Pinch of salt
• 2–3 tbsp milk or plant milk, as needed
• 1 tbsp chopped fresh parsley

👩‍🍳 Instructions

1. Roast the vegetables: Heat oven to 220°C / 425°F. Arrange eggplant, zucchini, and peppers on baking sheets. Brush with olive oil and season with oregano, thyme, paprika, salt, and pepper. Roast for 20–25 minutes, turning once, until tender and lightly browned.
2. Make the tomato sauce: Heat olive oil in a saucepan. Cook onion for 5 minutes until softened. Add garlic and cook for 30 seconds.
3. Add crushed tomatoes, tomato paste, oregano, basil, thyme, chili flakes, sugar if using, salt, and pepper. Simmer uncovered for 15–20 minutes, then stir in fresh herbs.
4. Prepare the lasagna sheets: Cook according to the package directions if using regular dried noodles. Drain and set aside.
5. Make the cheese drizzle: Gently heat cream in a small saucepan. Add cream cheese, Parmesan, mozzarella, garlic, oregano, basil, and pepper. Stir over low heat until smooth and creamy. Add a splash of milk if too thick. Stir in parsley.
6. Layer: Reduce oven temperature to 190°C / 375°F. Spread a thin layer of tomato sauce in a 9×13-inch (23×33 cm) baking dish. Layer:
   • Lasagna sheets
   • Tomato sauce
   • Roasted eggplant
   • Zucchini
   • Red and yellow peppers
   • Mozzarella, Parmesan, and a little feta
   Repeat until the ingredients are used, finishing with tomato sauce and cheese.
7. Bake: Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes, until bubbling and golden.
8. Rest: Let the lasagna stand for 10–15 minutes before slicing.
9. Finish: Drizzle the warm garlic-herb three-cheese sauce over individual portions. Garnish with fresh basil or parsley and a little crumbled feta.