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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

A comforting and hearty lasagna packed with vibrant roasted vegetables and creamy ricotta, perfect for a cozy dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Comfort Food, Dinner, Main Course
Cuisine Italian, Mediterranean
Servings 8 servings
Calories 350 kcal

Ingredients
  

Roasted Vegetables

  • 1 large eggplant, sliced into 1/4-inch rounds Opt for a firm, shiny one for the best taste.
  • 2 medium zucchinis, sliced lengthwise into 1/4-inch strips Adds sweetness and moisture.
  • 1 each red bell pepper, halved and seeded Tons of color! You could substitute with other peppers.
  • 1 each yellow bell pepper, halved and seeded Adds sweetness and vibrant color.
  • Olive oil for brushing Use a good-quality olive oil.
  • Salt and pepper, to taste Classic seasonings.

Lasagna Components

  • 9 pieces lasagna noodles No-boil kind is convenient.
  • 1 cup ricotta cheese Creamy, perfect for binding.
  • 1 cup mozzarella cheese, shredded Melty goodness is essential!
  • 1 cup parmesan cheese, grated Adds salty kick and depth of flavor.
  • 2 cloves garlic, minced Fresh garlic for great aroma.
  • 1 teaspoon dried oregano Packed with flavor.
  • 1 teaspoon dried basil Classic pairing with tomato and cheese.
  • 2 cups marinara sauce Choose your favorite store-bought or homemade.
  • Fresh basil leaves for garnish For extra flavor.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Arrange the sliced eggplant, zucchini, and halved bell peppers on the baking sheet in a single layer. Brush both sides with olive oil and sprinkle with salt and pepper.
  • Roast the vegetables in the preheated oven for about 20 minutes, flipping after 10 minutes.
  • Cook the lasagna noodles according to package instructions, drain, and set aside.
  • In a small bowl, combine ricotta cheese, minced garlic, dried oregano, dried basil, a pinch of salt, and pepper.

Assembly

  • Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
  • Layer three lasagna noodles over the sauce, followed by half of the roasted vegetables.
  • Spread half of the ricotta mixture over the veggies, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
  • Repeat the layering process: 1/2 cup of marinara sauce, three noodles, remaining vegetables, remaining ricotta, and another 1/3 of the cheeses.
  • Finish with a final layer of noodles, spread the last of the marinara sauce over the top, and add the remaining mozzarella and parmesan cheeses.

Baking

  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes 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

Roasting vegetables adds flavor; avoid excess moisture. This dish is ideal for meal prepping and tastes even better as leftovers!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 5g
Keyword Easy Dinner, Healthy Comfort Food, Lasagna Recipe, Mediterranean Cuisine, Vegetable Lasagna
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