Why Make This Recipe
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delightful dish that brings the flavors of the Mediterranean right to your table. This recipe combines roasted vegetables and creamy cheeses for a comforting meal that everyone will enjoy. It’s perfect for family dinners, gatherings, or even meal prep for the week. Plus, it’s vegetarian, so it caters to different diets while still being hearty and satisfying.
How to Make Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Ingredients:
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- Olive oil, for brushing
- Salt and pepper, to taste
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
- Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
- While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
- In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place three lasagna noodles over the sauce, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
- Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, 1/3 of the mozzarella and parmesan.
- Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
- Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.
How to Serve Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Serve this lasagna hot, right from the oven. It pairs nicely with a crisp salad or some garlic bread. You can also garnish it with fresh basil leaves for an added touch of flavor and color.
How to Store Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Store any leftovers in an airtight container in the refrigerator. The lasagna will keep well for about 3 to 4 days. You can also freeze it for longer storage, just make sure it’s wrapped tightly in foil and placed in a freezer-safe container.
Tips to Make Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
- Don’t rush the vegetable roasting process; it enhances the flavor.
- Feel free to mix in other vegetables you love, like spinach or mushrooms.
- Let the lasagna cool before slicing to help it hold its shape better.
- For a spicier kick, add red pepper flakes to the marinara sauce.
Variation
You can substitute the cheeses based on your preference. For example, you can use goat cheese or a dairy-free option to cater to different dietary needs. Additionally, consider adding cooked ground meat for a non-vegetarian version.
FAQs
Can I prepare this lasagna in advance?
Yes, you can assemble the lasagna a day ahead and store it in the refrigerator. Just bake it before serving.
Can I use store-bought marinara sauce?
Absolutely! Store-bought marinara sauce is a great time-saver. Just pick a brand you enjoy.
Is this recipe freezer-friendly?
Yes, this lasagna freezes well. Just make sure to let it cool completely, wrap it tightly in plastic wrap, and then in foil before freezing.
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Ingredients
Vegetables
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 piece red bell pepper, halved and seeded
- 1 piece yellow bell pepper, halved and seeded
Lasagna Ingredients
- 9 pieces lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Olive oil, for brushing
- Salt and pepper, to taste
Garnish
- Fresh basil leaves, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
- Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
- While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
- In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
Assembly
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place three lasagna noodles over the sauce, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
- Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, 1/3 of the mozzarella and parmesan.
- Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
Baking
- Cover with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.