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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Delight

Enjoy a delicious Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, perfect for family gatherings and vegetarian-friendly.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant Adds a meaty texture and rich flavor; can substitute with zucchini or mushrooms.
  • 2 medium Zucchini Introduces subtle sweetness and moisture; yellow squash can be a tasty alternative.
  • 1 large Red Bell Pepper Offers sweetness and color; yellow or orange bell peppers work wonderfully too.
  • 1 large Yellow Bell Pepper Provides a tangy taste that brightens the dish; substitute with more red or green peppers.
For the Sauce and Layering
  • 2 tbsp Olive Oil Essential for roasting vegetables and enhancing flavor; use high-quality for the best taste.
  • to taste Salt Enhance the natural flavors of the ingredients; adjust to your personal preference.
  • to taste Pepper Enhance the natural flavors of the ingredients; adjust to your personal preference.
  • 12 oz Lasagna Noodles Give structure to the lasagna; no-boil or gluten-free noodles are valid alternatives.
  • 2 cups Marinara Sauce The sauce layer that binds flavors together; opt for a high-quality brand or homemade.
For the Cheeses
  • 15 oz Ricotta Cheese Brings creaminess and a mild flavor; substitute with cottage cheese for a lighter option.
  • 2 cups Mozzarella Cheese Melts beautifully for a stretchy texture; low-fat mozzarella can be used if desired.
  • 1 cup Parmesan Cheese Adds nuttiness and depth; pecorino romano can be used as a substitute.
For Seasoning and Garnishing
  • 2 cloves Minced Garlic Infuses a rich flavor into the ricotta; adjust according to your taste preference.
  • 1 tbsp Dried Oregano Offers an aromatic herbal flavor; fresh oregano can further elevate the dish's brightness.
  • 1 tbsp Dried Basil Complements the ricotta with a sweet note; swap for fresh basil for a burst of freshness.
  • 1 cup Fresh Basil Leaves Provides an aromatic garnish, adding both flavor and color; optional but highly recommended.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing Bowl
  • Baking dish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and slice the eggplant, zucchini, and bell peppers into even pieces. Brush with olive oil and sprinkle with salt and pepper.
  3. Roast the vegetables for approximately 20 minutes, flipping halfway through.
  4. Cook lasagna noodles according to package instructions, then drizzle with olive oil.
  5. In a bowl, combine ricotta cheese, minced garlic, dried oregano, dried basil, and a pinch of salt and pepper.
  6. Spread ½ cup of marinara sauce on the bottom of a baking dish, place three lasagna noodles on top, then layer half of the roasted vegetables, half of the ricotta mixture, and a third of the mozzarella and parmesan cheeses.
  7. Repeat the layering process and finish with a final layer of noodles and marinara sauce topped with remaining cheeses.
  8. Cover with foil and bake for 25 minutes, remove foil and bake for an additional 15 minutes.
  9. Let the lasagna rest for about 10 minutes, then garnish with fresh basil leaves before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Ensure to layer vegetables evenly and allow resting time for better slices. Taste and adjust seasoning for best flavor.

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