Ingredients
• 2 medium eggplants, sliced
• 2 medium zucchinis, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp garlic powder
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1½ cups milk
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella
• 1/2 cup shredded parmesan
• 1/2 cup ricotta cheese
• 1 tsp minced garlic
• 1 tsp dried basil
• 1 tsp dried parsley
• Salt & black pepper to taste
• 9 lasagna sheets, cooked
• Extra mozzarella for topping (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Toss sliced eggplant, zucchini, and bell peppers with olive oil, salt, pepper, garlic powder, and oregano.
3. Roast for 25–30 minutes, flipping halfway, until tender and golden.
4. In a saucepan, melt butter and stir in flour to make a roux.
5. Whisk in milk and heavy cream; cook until slightly thickened.
6. Stir in mozzarella, parmesan, and ricotta along with garlic, basil, and parsley. Season with salt and pepper.
7. Lightly oil a 9×13-inch baking dish. Add a small amount of cheese sauce to the base.
8. Layer lasagna noodles, roasted vegetables, and cheese drizzle. Repeat twice.
9. Top with remaining sauce and extra mozzarella, if using.
10. Bake at 375°F (190°C) for 25–30 minutes or until bubbling and golden.
11. Let rest 10 minutes before slicing and serving.