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Creamy Garlic Herb Three-Cheese Drizzle Recipe

Creamy Garlic Herb Three-Cheese Drizzle Recipe
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★★★★★

5 from 6 reviews

This Layered Mediterranean Vegetable Lasagna features layers of roasted eggplant, zucchini, yellow and red bell peppers combined with tender lasagna sheets and a creamy garlic herb three-cheese drizzle. Baked until golden and bubbly, this vibrant dish is a delicious vegetarian take on classic lasagna with Mediterranean flavors.

Ingredients

Scale

Vegetable Layers

  • 1 large eggplant, sliced lengthwise (400 g)
  • 1 zucchini, sliced lengthwise (200 g)
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (6 g)
  • 1/2 teaspoon black pepper (2 g)

Cheese Drizzle

  • 1/2 cup ricotta cheese (120 g)
  • 1/2 cup shredded mozzarella cheese (60 g)
  • 1/4 cup grated Parmesan cheese (25 g)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon dried Italian herbs (2 g)
  • 2 tablespoons milk (30 ml)

Assembly

  • 6 lasagna sheets, cooked (150 g)
  • 1 cup marinara sauce (240 ml)

Instructions

  1. Prepare Oven and Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced eggplant, zucchini, yellow bell pepper, and red bell pepper with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to evenly coat. Spread the vegetables on a baking sheet and roast them in the oven for about 15 minutes until they are softened and slightly caramelized.
  2. Make the Cheese Drizzle: In a blender or food processor, combine ricotta, shredded mozzarella, grated Parmesan, minced garlic, 1 tablespoon olive oil, dried Italian herbs, and milk. Blend until the mixture is smooth and creamy, creating a flavorful garlic herb cheese drizzle.
  3. Assemble the Lasagna: In a baking dish, begin by spreading a layer of marinara sauce. Next, add a layer of cooked lasagna sheets, followed by a layer of the roasted vegetables, and then drizzle some of the cheese mixture on top. Repeat these layers until all ingredients are used, finishing with a cheese drizzle on top.
  4. Bake: Place the assembled lasagna in the preheated oven and bake for 25 to 30 minutes. Bake until the lasagna is bubbly and the top has turned a beautiful golden brown.
  5. Rest and Serve: Once baked, remove the lasagna from the oven and let it rest for 10 minutes. This allows the layers to set and makes it easier to slice. Serve warm and enjoy your Mediterranean vegetable lasagna.

Notes

  • For a gluten-free option, substitute regular lasagna sheets with gluten-free ones.
  • If you prefer a vegan version, use plant-based cheeses and substitute the ricotta with almond or cashew-based ricotta alternatives.
  • Roasting the vegetables enhances their flavor by caramelizing their natural sugars.
  • Allowing the lasagna to rest before slicing helps maintain its structure for clean servings.
  • The cheese drizzle can be prepared ahead and refrigerated until ready to assemble.

Nutrition

Keywords: Mediterranean vegetable lasagna, roasted eggplant zucchini lasagna, three-cheese garlic herb drizzle, vegetarian lasagna recipe, baked vegetable layers

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