Lasagna with Creamy Garlic Herb Three-Cheese Drizzle

 

 

 

 

 

 

 

Ingredients:

For the roasted vegetables:

2 medium eggplants, sliced (about 900 g / 2 lb)

2 medium zucchinis, sliced (about 400 g / 14 oz)

1 yellow bell pepper, sliced

1 red bell pepper, sliced

3 tbsp (45 ml) olive oil

1 tsp (5 g) salt

½ tsp (2 g) black pepper

1 tsp (2 g) dried oregano

1 tsp (2 g) garlic powder

For the creamy garlic herb three-cheese drizzle:

2 tbsp (30 g) butter

2 tbsp (15 g) all-purpose flour

1½ cups (360 ml) milk

½ cup (120 ml) heavy cream

½ cup (50 g) shredded mozzarella

½ cup (50 g) shredded parmesan

½ cup (120 g) ricotta cheese

1 tsp (3 g) garlic, minced

1 tsp (2 g) dried basil

1 tsp (2 g) dried parsley

Salt & black pepper to taste

For layering:

9 lasagna sheets (about 225 g / 8 oz), cooked

Extra mozzarella for topping (optional)

Directions:

Roast the vegetables:
Preheat oven to 200°C (400°F). Toss eggplant, zucchini, and peppers with olive oil, salt, pepper, oregano, and garlic powder. Roast for 20–25 minutes until tender and lightly caramelized.

Prepare the cheese drizzle:
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
Slowly whisk in milk and cream until smooth and thickened.
Stir in mozzarella, parmesan, ricotta, garlic, basil, parsley, salt, and pepper until creamy.

Assemble the lasagna:
Spread a thin layer of sauce in a baking dish.
Add lasagna sheets, roasted vegetables, and drizzle with cheese sauce.
Repeat layers until all ingredients are used.

Bake:
Cover with foil and bake at 190°C (375°F) for 30 minutes.
Uncover, add extra mozzarella if desired, and bake 10–12 minutes more until golden and bubbly.

Rest & serve:
Let rest 10 minutes before slicing and serving.

Prep Time: 25 minutes,
Cooking Time: 45 minutes,
Total Time: 1 hour 10 minutes,
Kcal: 420 kcal,
Servings: 6–8 servings