Layered Vegetable Bake
Experience the ultimate comfort food with this hearty and nutritious Layered Vegetable Bake, a medley of thinly sliced zucchini, eggplant, and potatoes, all nestled in a rich, aromatic tomato sauce infused with garlic, onion, oregano, and fresh basil. Topped with a golden layer of melted mozzarella and Parmesan, this veggie-forward casserole is satisfying, flavorful, and perfect for family dinners or meal preps. With a simple layering technique and just 25 minutes of prep time, this dish transforms humble ingredients into a mouthwatering masterpiece. Serve it as a stand-alone vegetarian entrée or pair it with crusty bread for a wholesome meal that everyone will love.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 3 medium Potatoes
- 2 cups Tomato sauce
- 1 large Onion
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 2 tablespoons Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Wash and thinly slice the zucchini, eggplant, and potatoes (about 1/4-inch thick).
Finely chop the onion and mince the garlic.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
Stir in the tomato sauce, salt, black pepper, dried oregano, and basil. Let the sauce simmer for 5 minutes, then remove from heat.
Grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil.
Spread a thin layer of the tomato sauce on the bottom of the baking dish.
Start layering the vegetables. Begin with a single layer of potatoes, followed by a layer of eggplant, zucchini, and a spoonful of tomato sauce. Repeat the process until all vegetables are used, finishing with a layer of sauce on top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the mozzarella and Parmesan cheeses evenly over the top, and bake uncovered for an additional 20 minutes, or until the cheese is golden and bubbly.
Let the dish cool for 5-10 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 8650 mg | 376% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 78.6 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1564 mg | 120% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 6082 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
