A delicious layered vegetable casserole made with zucchini, tomatoes, bell peppers, mozzarella, herbs, and a golden cheesy topping. The image appears to be a pasta-free vegetable bake rather than traditional lasagna. Similar vegetable lasagna recipes commonly combine zucchini, tomatoes, peppers, mozzarella, olive oil, and Italian herbs.
 Ingredients
Serves: 6
Prep: 20 minutes
Cook: 40–45 minutes
Total: About 1 hour
- 2 medium zucchini, sliced lengthwise or into thin rounds
- 2 large tomatoes, sliced
- 1 red bell pepper, sliced
- 1 yellow/orange bell pepper, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ½ tsp red pepper flakes, optional
- 1 tbsp fresh thyme or parsley, for garnish
 Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease a baking dish with olive oil.
- Arrange a layer of zucchini slices on the bottom.
- Add sliced tomatoes, red bell pepper, yellow bell pepper, and onion.
- Sprinkle with garlic, oregano, basil, Italian seasoning, black pepper, and a little salt.
- Drizzle with olive oil.
- Add a generous layer of mozzarella cheese.
- Repeat the vegetable and cheese layers until everything is used.
- Finish with mozzarella + Parmesan on top.
- Cover loosely with foil and bake for 25–30 minutes.
- Remove the foil and bake another 10–15 minutes, until the cheese is bubbling and deeply golden.
- For an extra browned top, broil for 1–2 minutes, watching carefully.
- Rest for 10 minutes before slicing.
- Garnish with fresh thyme or parsley and serve warm.
Tip: Pat the zucchini and tomatoes dry before layering. This helps prevent the casserole from becoming watery. Vegetable lasagna recipes also recommend draining or drying moisture-heavy vegetables before assembly.
 Estimated Nutrition
Approximate per serving, assuming 6 servings and the ingredient amounts above.
- Calories: ~330–380 kcal
- Protein: ~18–22 g
- Carbohydrates: ~16–20 g
- Fat: ~22–25 g
- Fiber: ~4–5 g
- Sugar: ~7–9 g
- Sodium: varies depending on the cheese and added salt
Actual nutrition will vary significantly with the type and amount of cheese and olive oil used. For comparison, published vegetable-lasagna recipes range from about 266 to 400+ calories per serving depending on ingredients.
 Q&A
Q: Can I make this without Parmesan?
Yes. Use extra mozzarella or a little cheddar instead.
Q: Can I add eggplant?
Absolutely. Thinly sliced eggplant works very well with zucchini and peppers.
Q: Can I make it low-carb?
Yes. This recipe is already pasta-free, so it is considerably lower in carbohydrates than traditional lasagna.
Q: Can I use cheddar cheese?
Yes, but mozzarella gives the best stretchy, melty texture.
Q: Can I prepare it ahead of time?
Yes. Assemble it, refrigerate, and bake when needed. Let it sit at room temperature briefly before baking.
Q: Is it vegetarian?
Yes, provided the cheeses you use are vegetarian-friendly.
Q: Can I freeze it?
Yes. Cool completely, portion it, and freeze in airtight containers. Vegetable lasagna-style dishes can be frozen for later meals.
 Allergen Information
Contains milk/dairy from mozzarella and Parmesan. If Parmesan or other cheeses contain animal rennet, they may not be suitable for strict vegetarian diets. A similar roasted vegetable lasagna ingredient label also lists milk and wheat/egg when pasta sheets are used; this version contains no wheat or pasta.
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