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–+ servings

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

A delightful vegetarian lasagna featuring roasted vegetables and creamy cheeses, perfect for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Italian, Mediterranean
Servings 8 servings
Calories 350 kcal

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.

Notes

For best results, 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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 4gSugar: 7g
Keyword Creamy Ricotta, Lasagna, Mediterranean Lasagna, Vegetable Lasagna, Vegetarian Lasagna
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