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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 vibrant celebration of vegetables and flavors.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: PASTA
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant Substitute other sturdy vegetables like mushrooms if desired.
  • 2 medium Zucchini Can be interchanged with yellow squash.
  • 1 cup Red Bell Pepper Any bell pepper color can be used.
  • 1 cup Yellow Bell Pepper Any bell pepper color can be used.
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper
For the Lasagna Layers
  • 12 noodles Lasagna Noodles Should be cooked al dente.
  • 15 ounces Ricotta Cheese Cottage cheese can be substituted.
  • 8 ounces Mozzarella Cheese Use low-moisture mozzarella for best results.
  • 1 cup Parmesan Cheese Can swap for Pecorino Romano.
For the Flavor
  • 2 cloves Minced Garlic Use garlic powder if fresh is unavailable.
  • 1 tablespoon Dried Oregano Fresh herbs can be substituted.
  • 1 tablespoon Dried Basil Fresh herbs can be substituted.
  • 2 cups Marinara Sauce Homemade or store-bought works well.
For Garnishing
  • 1 cup Fresh Basil Leaves Used as a garnish.

Equipment

  • 9x13 inch baking dish
  • Baking Sheet
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Arrange eggplant, zucchini, and halved bell peppers on a lined baking sheet. Brush them with olive oil and season generously with salt and pepper.
  3. Roast your veggies for about 20 minutes, flipping halfway through.
  4. Follow the package instructions to cook your lasagna noodles until they are al dente. Drain them well and set aside to cool slightly.
  5. In a bowl, combine ricotta cheese with minced garlic, oregano, basil, salt, and pepper. Blend until smooth and creamy.
  6. Pour ½ cup of marinara sauce into the bottom of a 9×13-inch baking dish.
  7. Place 3 lasagna noodles over the sauce, then add half of the roasted vegetables, followed by half of the ricotta mixture and a third of the mozzarella and Parmesan cheeses.
  8. Repeat the process with another ½ cup of marinara, 3 noodles, the remaining vegetables, the rest of the ricotta, and another third of the cheeses.
  9. Top with a last layer of noodles, the remaining marinara sauce, and the rest of the mozzarella and Parmesan.
  10. Cover the dish with foil and bake for 25 minutes. Remove the foil for an additional 15 minutes until the top is golden brown and bubbly.
  11. Allow your lasagna to rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 25mgCalcium: 300mgIron: 2.5mg

Notes

Add a sprinkle of crushed red pepper for a spicy kick!

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