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a with Creamy Garlic Herb Cheese Drizzle Recipe

a with Creamy Garlic Herb Cheese Drizzle Recipe
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★★★★★

4.7 from 9 reviews

This Golden Layered Mediterranean Vegetable Lasagna features thinly sliced roasted zucchini, eggplant, bell peppers, and onions layered with a savory tomato sauce and a creamy garlic herb cheese drizzle. Topped with mozzarella and feta cheeses, this lasagna captures the fragrant herbs and vibrant flavors of the Mediterranean in a warm, comforting dish that’s both hearty and light.

Ingredients

Scale

For the Vegetable Layers

  • 2 zucchini, thinly sliced lengthwise
  • 1 large eggplant, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil

For the Tomato Layer

  • 2 cups crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and black pepper to taste

For the Creamy Garlic Herb Cheese Drizzle

  • 1½ cups ricotta cheese
  • ½ cup Greek yogurt
  • 2 cloves garlic, finely grated
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil or dill, chopped
  • Salt and black pepper to taste

For Assembly

  • 9–12 lasagna sheets (no-boil or pre-cooked)
  • 1 cup shredded mozzarella cheese
  • ½ cup crumbled feta cheese

Instructions

  1. Preheat Oven: Preheat your oven to 190°C (375°F). Lightly grease a rectangular baking dish with olive oil to prevent sticking.
  2. Prepare Vegetables: Toss the thinly sliced zucchini, eggplant, bell peppers, and onion with olive oil, salt, pepper, oregano, and basil. Spread on a baking tray and roast for about 20 minutes until the vegetables are just tender. Remove and set aside.
  3. Make Tomato Sauce: In a saucepan, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add crushed tomatoes, dried thyme, salt, and black pepper. Let simmer gently for 10 minutes while stirring occasionally to deepen the flavors.
  4. Prepare Cheese Drizzle: In a bowl, combine ricotta cheese, Greek yogurt, finely grated garlic, olive oil, lemon juice, chopped parsley, chopped basil or dill, salt, and black pepper. Mix well until smooth and creamy.
  5. Assemble Lasagna: Spread a thin layer of the tomato sauce on the bottom of the prepared baking dish. Place a layer of lasagna sheets over the sauce. Add a layer of roasted vegetables, spread some tomato sauce on top, and drizzle with the creamy garlic herb cheese mixture. Repeat these layers—lasagna sheets, vegetables, sauce, and cheese—until all ingredients are used, finishing with the sauce and remaining cheese drizzle on top.
  6. Add Cheese Topping: Evenly sprinkle shredded mozzarella and crumbled feta cheese over the final layer of sauce and cheese drizzle.
  7. Cover and Bake: Cover the baking dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 30-35 minutes, then remove the foil and bake an additional 10 minutes or until the cheese on top is golden and bubbling.
  8. Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing. This helps it set and makes serving easier. Enjoy your vibrant Mediterranean vegetable lasagna warm.

Notes

  • For a gluten-free version, use gluten-free lasagna sheets.
  • To save time, use pre-chopped vegetables but roasting them brings out the best flavor.
  • Fresh herbs enhance flavor but dried herbs can be substituted.
  • Ensure vegetables are sliced thinly for even roasting and layering.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Mediterranean vegetable lasagna, roasted vegetable lasagna, vegetarian lasagna, creamy garlic herb cheese, zucchini lasagna, eggplant lasagna, baked vegetable pasta

Find it online: https://maicook.com/a-with-creamy-garlic-herb-cheese-drizzle-recipe/