18 Ingredients
  • 7 tablespoons olive oil, divided
  • 1/2 teaspoon chili flakes
  • 1 teaspoon herbes de Provence
  • 1 medium eggplant (about 1 pound), sliced into 1/8th to 1/4-inch planks
  • 1 large zucchini (about 3/4 pound), sliced into 1/8th to 1/4-inch planks
  • 1 yellow bell pepper, sliced into thick strips
  • 1/4 large red onion, thinly sliced (about 1/3 cup)
  • 12 cloves garlic, in their jackets
  • Kosher salt and freshly ground black pepper
  • 1/2 batch marinara sauce, or 1 (28-ounce) can store-bought marinara sauce
  • 6 fresh homemade or storebought lasagna sheets, about 4- by 10-inches each (see note above)
  • 6 sun dried tomatoes in olive oil, chopped
  • 1/4 cup water
  • 15 leaves of fresh basil
  • 10 leaves of fresh mint
  • 1 teaspoon fresh thyme leaves
  • 5 1/2 ounces fresh mozzarella cheese, thinly sliced
  • 1/3 cup grated Parmesan cheese
Nutrition
586
29% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

59% 38

Saturated

56% 11

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 4

Carbs

15% 45

Carbs (net)

- 37

Fiber

31% 8

Sugars

- 13

Sugars, added

- 0

Protein

40% 20

Cholesterol

14% 43

Sodium

46% 1105

Calcium

43% 430

Magnesium

21% 89

Potassium

23% 1077

Iron

17% 3

Zinc

23% 2

Phosphorus

57% 400

Vitamin A

16% 147

Vitamin C

122% 110

Thiamin (B1)

15% 0

Riboflavin (B2)

28% 0

Niacin (B3)

35% 6

Vitamin B6

50% 1

Folate equivalent (total)

20% 79

Folate (food)

- 79

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

59% 9

Vitamin E

40% 6

Vitamin K

42% 50

Sugar alcohols

- 0

Water

- 339
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