🍆 Mediterranean Lasagna with Herb Cheese Drizzle

🧾 Ingredients

Vegetable Layers

• 1 large eggplant, sliced lengthwise (~½ inch thick)
• 2 medium zucchinis, sliced lengthwise
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 4 cloves garlic, minced
• 3 tbsp olive oil
• ½ tsp black pepper
• Salt to taste

High-Protein Cheese Drizzle

• 4 oz cream cheese (softened)
• ½ cup Greek yogurt (for protein boost)
• 1 tsp dried oregano
• 1 tsp dried basil or 1 tbsp fresh herbs, chopped
• 1 clove garlic, minced
• Salt & pepper to taste
• Optional: ¼ cup grated Parmesan or shredded mozzarella

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🔥 Instructions

1. Roast Vegetables

1. Preheat oven to 200°C (400°F).
2. Toss eggplant, zucchini, and bell peppers with olive oil, minced garlic, salt, and pepper.
3. Spread on a baking sheet and roast 15–20 minutes until tender and slightly golden.

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2. Prepare Herb Cheese Drizzle

1. In a small bowl, combine cream cheese + Greek yogurt + oregano + basil + garlic.
2. Mix until smooth. Add a splash of water or milk if needed to make a pourable consistency.
3. Season with salt & pepper.

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3. Assemble the Lasagna

1. In a baking dish, layer vegetables: start with roasted eggplant slices, then zucchini, then bell peppers.
2. Spoon a layer of herb cheese drizzle over the vegetables.
3. Repeat layers until all vegetables are used.
4. Top with any remaining drizzle and optional grated cheese.

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4. Bake

• Bake at 180°C (350°F) for 15–20 minutes until bubbly and lightly golden on top.

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5. Serve

• Let it cool 5 minutes for easier slicing.
• Garnish with extra fresh herbs if desired.

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💪 Protein Boost

• Cream cheese + Greek yogurt = high protein, creamy layers (~15–20g protein per serving)
• Optional: add shredded chicken, turkey, or crumbled tofu between layers for extra protein (~30g+)