We roast tender pieces of eggplant, zucchini, and rainbow bell peppers, then layer them with marinara, béchamel, Mozzarella, and Parmesan.

Pairs well with this week's Olive Garden-Style Salad under our “Sides” menu!

Ready to Bake; Vegetarian; Can be Gluten-Free (sub-GF noodles, flour, and tomato paste); Freezer-Friendly.

48 Oz. Baking Dish (2-4 generous servings)