Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Delight

Delightful Layered Mediterranean Vegetable Lasagna with Creamy Ricotta featuring roasted veggies and silky ricotta for a satisfying vegetarian meal.

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Prep Time 30

Cook Time 40

Resting Time 10

Total Time 1 20

Servings: 8 slices

Course: Dinner

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

1 large Eggplant Can substitute with zucchini or mushrooms.
2 medium Zucchinis Can be replaced with yellow squash.
1 each Red Bell Pepper Substitute with other sweet peppers.
1 each Yellow Bell Pepper Substitute with other sweet peppers.
2 tablespoons Olive Oil Avocado oil can be used for a different flavor.
to taste Salt
to taste Pepper

For the Lasagna

12 sheets Lasagna Noodles Gluten-free lasagna noodles can be used.
15 ounces Ricotta Cheese Cottage cheese can be a lighter alternative.
2 cups Mozzarella Cheese Provolone can be used as a substitute.
1 cup Parmesan Cheese Pecorino Romano can be used.
2 cloves Garlic Fresh shallots can be an alternative.
1 teaspoon Dried Oregano Fresh herbs can be substituted at a higher quantity.
1 teaspoon Dried Basil Fresh herbs can be substituted at a higher quantity.
24 ounces Marinara Sauce Homemade or store-bought works well.

For Garnish

1 cup Fresh Basil Leaves

Equipment

oven
Baking sheet
9x13-inch baking dish
Mixing bowl
Pot

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the eggplant, zucchinis, and bell peppers. Brush with olive oil, season with salt and pepper, and roast for about 20 minutes.
Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente, about 8-10 minutes.
In a mixing bowl, combine ricotta cheese, minced garlic, oregano, basil, salt, and pepper. Mix well.
Spread about ½ cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Layer three cooked lasagna noodles over the sauce, add half of the roasted vegetables, half of the ricotta mixture, and a third of the mozzarella and Parmesan cheeses.
Repeat layering: add another ½ cup of marinara sauce, three more noodles, remaining veggies, remaining ricotta, and another third of the cheeses.
Top with a final layer of noodles, remaining marinara sauce, and the leftover mozzarella and Parmesan cheeses.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before garnishing with fresh basil leaves and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 8gCholesterol: 45mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

For best results, allow the lasagna to rest before serving to ensure cleaner slices.

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