If you’re craving comfort food but looking for something hearty and wholesome without the meat, this Eggplant and Bell Pepper Lasagna with Mozzarella is your new go-to. It’s a rich and satisfying dish that brings together tender layers of roasted vegetables, gooey mozzarella, and tangy marinara sauce—all baked to bubbly perfection. This isn’t just a veggie lasagna recipe easy enough for a weeknight dinner, it’s a full-flavored experience that even meat-lovers won’t miss the beef in. Whether you’re dabbling in vegetarian lasagne recipes or are a longtime fan of meatless meals, this version strikes the perfect balance of indulgence and nutrition.
Eggplant and Bell Pepper Lasagna with Mozzarella
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Italian
Large baking sheet For roasting the eggplant and bell peppers. You can line it with parchment paper for easy cleanup.
Large skillet or saucepan To prepare the tomato-based sauce.
Mixing bowls You’ll need at least two: one for the ricotta mixture and one for assembling the components.
9x13-inch baking dish The classic size for lasagna and perfect for this layered beauty.
Aluminum foil To cover the lasagna for the first part of baking to keep it moist.
Sharp knife and cutting board Essential for slicing vegetables.
For the Roasted Vegetables
- 2 medium eggplants sliced lengthwise into ¼-inch thick slices
- 2 large red bell peppers cut into strips
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
For the Sauce and Cheese Layers
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar to balance acidity
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 9 lasagna noodles traditional or no-boil
Roast the Vegetables
Preheat your oven to 400°F (200°C). Arrange the eggplant slices and bell pepper strips on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20–25 minutes, flipping halfway through, until the vegetables are tender and slightly charred. This roasting step enhances the flavors and gives the dish its characteristic warmth, just like in roasted vegetable lasagna.
Prepare the Sauce
While the vegetables roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5–6 minutes. Stir in the garlic and cook for another minute.
Add the crushed tomatoes, oregano, basil, sugar, salt, and pepper. Let the sauce simmer on low heat for about 15 minutes. This quick marinara is robust and balances beautifully with the roasted vegetables.
Mix the Ricotta Layer
In a medium bowl, combine the ricotta cheese with one egg and a pinch of salt. Mix until creamy. This layer adds richness and helps bind the lasagna.
Cook the Noodles
If you’re using traditional lasagna noodles, cook them according to package directions until al dente. Drain and set aside. No-boil noodles also work well and save time—perfect for easy dinner recipes vegetarian Indian home cooks can adapt.
Assemble the Lasagna
Spread a small amount of tomato sauce on the bottom of your baking dish. Add a layer of noodles, then a layer of roasted vegetables, followed by dollops of the ricotta mixture. Sprinkle a bit of mozzarella and Parmesan cheese over top. Repeat the layering: noodles, sauce, veggies, ricotta, cheeses. Finish with a final layer of noodles topped with the remaining sauce and a generous blanket of mozzarella and Parmesan.
Bake the Lasagna
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden and bubbling. Let it rest for 10 minutes before serving to allow the layers to set.
Pairings
This vegetable-packed lasagna shines on its own, but it pairs wonderfully with:
- Garlic Bread or Focaccia: The perfect vehicle for soaking up extra sauce.
- Green Salad with Lemon Vinaigrette: Adds a crisp, fresh contrast to the rich layers of cheese and roasted vegetables.
- Grilled Zucchini or Asparagus: If you're doubling down on veg, a side of simply grilled veggies complements this lasagne without overpowering it.
- Chilled Sparkling Water with Citrus Slices: For a light, refreshing drink that won’t compete with the rich flavors.
- Dry Red Wine: Think Chianti or Pinot Noir—bold enough to match the tomato and cheese without stealing the spotlight.
FAQs
1. Can I use other vegetables besides eggplant and bell pepper?
Absolutely. Zucchini, mushrooms, or even thinly sliced carrots work well. Just make sure to roast or sauté them first to reduce water content and intensify flavor—classic tips used in most vegetable lasagne recipes.
2. Do I need to peel the eggplant?
Not at all. The skin softens nicely during roasting and adds texture and nutrients. But if you're not a fan, you can peel it before slicing.
3. Can I make this ahead of time?
Yes! This lasagna holds up beautifully in the fridge. You can assemble it a day in advance and bake it when ready. It also freezes well—just be sure to wrap it tightly.
4. Is this suitable for Indian vegetarian meals?
Yes, it fits perfectly into the world of easy dinner recipes vegetarian Indian households often look for. It's a meatless lasagna recipe that's satisfying yet light, making it great for a weekday veg dinner.
5. Can I use paneer instead of ricotta?
Paneer isn’t a direct substitute, but if you crumble it and mix it with a little cream or yogurt, it makes a tasty Indian-inspired ricotta alternative—especially helpful for veg lasagna recipes adapted for Indian kitchens.
