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+ servings

Roasted Red Pepper Eggplant Lasagna

Course Main Dishes
Cuisine Italian
Keyword 1 pot meal, dinner, Easy, eggplant, Eggplant Lasagna, Italian, lasagna, main dish, marinara sauce, mozzerella, mozzerella cheese, parsley, prairie farms, red pepper, sour cream, spinach, tomato, vegetables, vegetarian, veggie, Veggie Ranch Dip
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings


  • 1 tbsp olive oil
  • 1 large eggplant sliced
  • 1 Cup Red Peppers Diced
  • 16 oz Prairie Farms Veggie Ranch Dip
  • 4 cups mozzarella cheese grated
  • 24 oz marinara sauce
  • Fresh parsley garnish


  • Preheat oven to 350 degrees.
  • Grease a 6" square baking dish with olive oil. Cover bottom with sliced eggplant. Then spread 1/4 of the Prairie Farms Veggie Ranch Dip, mozzarella cheese, and marinara sauce. Repeat layers of eggplant, red peppers, Veggie Ranch Dip, mozzarella cheese, and marina sauce three times. Sprinkle remaining mozzarella cheese on top.
  • Cover dish with aluminum foil and bake for 25-35 minutes until cheese is bubbly.
  • Remove from oven and let cool. Slice and serve with fresh parsley.