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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Delicious Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a colorful, satisfying meal perfect for family dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Gluten-free noodles work beautifully too.
  • 1 large Eggplant Adds a hearty texture.
  • 1 large Zucchini Feel free to swap in yellow squash.
  • 2 medium Bell Peppers Any variety works.
For the Cheese Mixture
  • 15 oz Ricotta Cheese Cottage cheese can be a lighter alternative.
  • 2 cloves Minced Garlic Fresh garlic is best.
  • 2 tbsp Fresh Oregano Dried herbs can be used.
  • 2 tbsp Fresh Basil Dried herbs can also be substituted.
For the Sauce and Toppings
  • 24 oz Marinara Sauce Homemade or store-bought.
  • 1.5 cups Mozzarella Cheese Vegan cheese is an option for a dairy-free version.
  • 0.5 cup Parmesan Cheese Can substitute with nutritional yeast for a vegan option.
Other Essentials
  • to taste Salt Adjust to your preference.
  • to taste Pepper Adjust to your preference.
  • 2 tbsp Olive Oil For roasting the vegetables.

Equipment

  • 9x13 inch baking dish
  • Parchment Paper
  • Large Pot
  • Mixing Bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roast the sliced eggplant, zucchini, and bell peppers with olive oil, salt, and pepper for 20 minutes.
  3. Cook the lasagna noodles in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
  4. Combine ricotta cheese, minced garlic, fresh oregano, fresh basil, and a pinch of salt and pepper until smooth.
  5. Spread ½ cup of marinara sauce in the bottom of a 9x13-inch baking dish. Layer three lasagna noodles on top.
  6. Add half of the roasted vegetables, half of the ricotta mixture, and ⅓ of mozzarella and parmesan cheeses.
  7. Repeat layering with ½ cup marinara sauce, three lasagna noodles, remaining roasted vegetables, rest of ricotta, and another ⅓ of the cheeses.
  8. For the final layer, place last three noodles, pour remaining marinara sauce, and top with remaining cheeses.
  9. Cover with foil and bake for 25 minutes, remove foil, then bake an additional 15 minutes until golden brown.
  10. Let the lasagna rest for 10 minutes before slicing and serve with a fresh salad or bread.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Feel free to customize this lasagna with seasonal vegetables or dietary preferences like dairy-free options.

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