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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Bliss

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a celebration of vibrant flavors and textures, making it a perfect vegetarian dish for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant Substitution: Zucchini may be used for a lighter option.
  • 2 medium Zucchini Substitution: Yellow squash for variety.
  • 1 each Red Bell Pepper Substitution: Any preferred bell pepper color.
  • 1 each Yellow Bell Pepper Substitution: Any preferred bell pepper color.
  • 3 tablespoons Olive Oil Substitution: Avocado oil for a higher smoke point.
For the Lasagna Layers
  • 12 oz Lasagna Noodles Substitution: Gluten-free lasagna noodles if needed.
  • 15 oz Ricotta Cheese Substitution: Cottage cheese for a lighter texture.
  • 2 cups Mozzarella Cheese Substitution: Fontina cheese for a different flavor.
  • 1 cup Parmesan Cheese Substitution: Pecorino Romano for a saltier kick.
For the Seasoning and Sauce
  • 3 cloves Garlic minced; Fresh garlic is recommended for the best aroma.
  • 1 tablespoon Dried Oregano Substitution: Use fresh herbs—about three times more.
  • 1 tablespoon Dried Basil Substitution: Use fresh herbs—about three times more.
  • 2 cups Marinara Sauce Homemade sauce can enhance flavor.
  • 1 cup Fresh Basil Leaves for garnish; Cilantro can be an alternative.

Equipment

  • Oven
  • Baking Sheet
  • 9x13-inch Baking Dish
  • Parchment Paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant, zucchini, and bell peppers into even pieces, about ½-inch thick. Lay them on the baking sheet and brush with olive oil. Season with salt and pepper.
  3. Roast the vegetables for approximately 20 minutes, flipping halfway through until tender and slightly charred.
  4. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  5. In a bowl, combine ricotta cheese with minced garlic, oregano, basil, salt, and pepper. Mix until smooth.
  6. Spread ½ cup of marinara sauce in a 9x13-inch baking dish. Layer three lasagna noodles, followed by half the roasted vegetables and half the ricotta mixture. Top with a third of the mozzarella and Parmesan cheese.
  7. Repeat layering with another ½ cup of marinara, three more noodles, remaining vegetables, ricotta mixture, and another third of the cheeses.
  8. Add one final layer of noodles on top, cover with remaining marinara sauce, and sprinkle with remaining cheeses.
  9. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
  10. Let the lasagna rest for about 10 minutes before garnishing with fresh basil leaves and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 50mgCalcium: 350mgIron: 2mg

Notes

Roast vegetables well for enhanced sweetness. Allow lasagna to rest after baking to set layers. Opt for high-quality marinara sauce and feel free to experiment with different cheeses and herbs.

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