Name: Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant; 2 medium zucchinis; 1 red bell pepper; 1 yellow bell pepper; 9 lasagna noodles; 1 cup ricotta cheese; 1 cup mozzarella cheese; 1 cup parmesan cheese; 2 cups marinara sauce; Fresh basil leaves (for garnish); Olive oil (for brushing); Salt and pepper (to taste); 2 cloves garlic (minced); 1 teaspoon dried oregano; 1 teaspoon dried basil

Description

Indulge in the vibrant flavors of our Layered Mediterranean Vegetable Lasagna with Creamy Ricotta. This hearty dish features layers of roasted eggplant, zucchini, and bell peppers, perfectly complemented by a rich blend of creamy ricotta and gooey cheeses. Ideal for family dinners or potlucks, this lasagna is not just a feast for the eyes but also a nourishing option packed with vegetables and protein. You’ll appreciate its versatility as you customize the vegetable layers to suit your pantry or preferences. Plus, it reheats beautifully, making it perfect for meal prep.

Ingredients

Scale

1 large eggplant
2 medium zucchinis
1 red bell pepper
1 yellow bell pepper
9 lasagna noodles
1 cup ricotta cheese
1 cup mozzarella cheese
1 cup parmesan cheese
2 cups marinara sauce
Fresh basil leaves (for garnish)
Olive oil (for brushing)
Salt and pepper (to taste)
2 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon dried basil

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant, zucchinis, and bell peppers. Brush with olive oil and season with salt and pepper. Roast for about 20 minutes until tender.
Cook the lasagna noodles according to package instructions; drain well.
In a bowl, mix ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
In a baking dish, layer marinara sauce, noodles, roasted vegetables, ricotta mixture, mozzarella, and parmesan cheeses. Repeat layers.
Top with final noodles and pour remaining marinara sauce over the top. Sprinkle remaining cheeses.
Cover with foil and bake for 25 minutes; remove foil and bake an additional 15 minutes until golden brown.
Let rest for at least 10 minutes before serving; garnish with fresh basil.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1/8 of the lasagna (approx. 200g)
Calories: 360
Sugar: 6g
Sodium: 650mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 18g
Cholesterol: 50mg

Keywords: Feel free to substitute any vegetables you have on hand such as spinach or mushrooms. To make this gluten-free, use gluten-free lasagna noodles available at most grocery stores.