Here it is — a show-stopping, flavor-packed, veggie-rich lasagna with layers of roasted Mediterranean vegetables and a silky garlic-herb three-cheese drizzle. This dish is vegetarian, comforting, and deeply aromatic!

---

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

Serves: 6–8

Prep Time: 30–40 min

Cook Time: 45–55 min

Total: ~1 hr 30 min

---

⭐ Ingredients

For the Roasted Vegetables

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 zucchinis, sliced lengthwise or into thin rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2–3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)

For the Tomato Layer

• 3 cups marinara or tomato basil sauce
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp Italian seasoning
• Salt & pepper to taste

For the Creamy Garlic Herb Three-Cheese Drizzle

• 3/4 cup ricotta
• 1/2 cup mascarpone OR cream cheese
• 1/3 cup grated Parmesan
• 3–4 garlic cloves, minced or roasted
• 2 tbsp chopped fresh basil or parsley
• 2–4 tbsp milk or cream (to thin to drizzle consistency)
• Salt & pepper to taste

For Assembly

• 9–12 lasagna noodles (regular or oven-ready)
• 2 cups shredded mozzarella
• Optional: fresh basil, extra Parmesan

---

🍽️ Instructions

1. Roast the Mediterranean Vegetables

1. Preheat oven to 425°F (220°C).
2. Toss eggplant, zucchini, and peppers with olive oil, salt, pepper, oregano, and paprika.
3. Arrange on baking sheets in a single layer.
4. Roast 20–25 minutes, flipping halfway, until tender and lightly charred.

---

2. Prepare Tomato Layer

1. Heat marinara in a saucepan with garlic, basil, Italian seasoning, salt, and pepper.
2. Simmer 5–10 minutes for deeper flavor.

---

3. Make the Garlic Herb Three-Cheese Drizzle

1. Combine ricotta, mascarpone/cream cheese, Parmesan, garlic, and herbs.
2. Add milk/cream a little at a time until it becomes silky, spoonable, and drizzly.
3. Taste and adjust seasoning.

---

4. Cook the Lasagna Noodles (if not oven-ready)

• Boil until al dente, then drain.

---

5. Assemble the Lasagna

Lower oven to 375°F (190°C).

In a 9×13 baking dish:

Layer 1:

• Spread thin layer of tomato sauce
• Add lasagna noodles

Layer 2: Roasted Veggies

• Add eggplant
• Add zucchini
• Add roasted peppers

Layer 3: Three-Cheese Drizzle

• Spoon or drizzle generously over vegetables

Layer 4: Tomato Layer

• Add a generous scoop of tomato sauce

Layer 5: Mozzarella

• Sprinkle mozzarella

Repeat layers until ingredients are used, finishing with:

• Tomato sauce
• Mozzarella
• A final swirl of the garlic-herb cheese drizzle
• A sprinkle of Parmesan

---

6. Bake

• Cover loosely with foil.
• Bake 25 minutes.
• Remove foil and bake another 15–20 minutes, until golden and bubbly.
• Let rest 10–15 minutes before slicing.

---

🌿 Serving Suggestions

• Fresh basil on top
• Drizzle of olive oil
• Serve with garlic bread or a Mediterranean salad

---

🔥 Optional Add-Ins

• Roasted cherry tomatoes
• Caramelized onions
• Spinach or kale
• Olives or artichoke hearts
• A layer of béchamel for extra creaminess