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Eggplant and Bell Pepper Lasagna with mozzarella

Eggplant and Bell Pepper Lasagna with Mozzarella

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Roast the Vegetables

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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

  1. 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.