Directions:
Preheat oven to 190°C (375°F). Lightly grease a rectangular baking dish.
Toss zucchini and eggplant with olive oil, salt, pepper, oregano, and basil. Roast at 200°C (400°F) for 15–20 minutes until lightly softened.
In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, lemon zest, salt, and pepper until smooth and creamy.
Assemble lasagna: spread a thin layer of ricotta mixture on the bottom of the dish, add lasagna sheets, roasted vegetables, roasted red peppers, spinach, and more ricotta mixture.
Repeat layers until all ingredients are used, finishing with ricotta mixture on top.
Cover tightly with foil and bake for 35–40 minutes.
Remove foil and bake an additional 10–15 minutes until bubbling and lightly golden.
Meanwhile, prepare the triple-cheese garlic drizzle: melt butter with olive oil over low heat, add garlic and cook gently for 30 seconds. Stir in cream, Parmesan, and mozzarella until smooth.
Drizzle the warm garlic cheese sauce generously over the lasagna just before serving.
Rest for 10 minutes, slice, and serve warm.
Nutritional Information (per serving, approx.)
Calories: 420 kcal
Fat: 26 g
Carbohydrates: 32 g
Protein: 18 g
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