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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Delight

A colorful blend of roasted vegetables and creamy ricotta in a satisfying layered lasagna, perfect for 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: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Layers
  • 1 large Eggplant Adds heartiness and depth; substitute with zucchini if unavailable.
  • 2 medium Zucchini Balances richer flavors with light sweetness; can replace with yellow squash.
  • 1 each Red Bell Pepper Provide vibrant color and sweetness.
  • 1 each Yellow Bell Pepper Provide vibrant color and sweetness.
  • 3 tablespoons Olive Oil Essential for roasting; enhances flavors beautifully.
  • to taste Salt Basic seasoning.
  • to taste Pepper Basic seasoning.
For the Lasagna Assembly
  • 9 sheets Lasagna Noodles Gluten-free noodles can be used for a gluten-free version.
  • 2 cups Ricotta Cheese Creamy filling.
  • 1.5 cups Mozzarella Cheese Adds gooey texture; substitute with provolone for a sharper flavor.
  • 0.5 cups Parmesan Cheese Provides a savory finish.
  • 2 cloves Garlic Enhances flavor; fresh garlic is preferred.
  • 1 teaspoon Dried Oregano Imparts Mediterranean flavor.
  • 1 teaspoon Dried Basil Imparts Mediterranean flavor.
  • 2 cups Marinara Sauce Ties layers together and adds moisture.
For Garnishing
  • 1 cup Fresh Basil Leaves Adds a refreshing touch.

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • Large Pot
  • 9x13-inch baking dish
  • medium bowl

Method
 

Preparation Steps
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Slice eggplant, zucchini, and bell peppers, arrange on the baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast the vegetables for 20 minutes, flipping halfway through.
  4. Cook lasagna noodles in a pot of salted boiling water until al dente.
  5. In a bowl, mix ricotta with minced garlic, oregano, basil, and a pinch of salt and pepper.
  6. Spread ½ cup of marinara sauce in a 9x13-inch baking dish.
  7. Layer three lasagna noodles, half of the roasted vegetables, half of the ricotta mixture, and a third of the mozzarella and Parmesan.
  8. Repeat with another layer of sauce, noodles, remaining vegetables, ricotta, and cheese.
  9. Finish with the last noodles, remaining sauce, and top with remaining mozzarella and Parmesan.
  10. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes.
  11. Let it rest for 10 minutes before serving, garnishing with fresh basil.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 45gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 700IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Use freshly grated cheeses for the best melting texture. Allow lasagna to sit before slicing for the best results.

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