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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 delivers comforting textures and flavors, perfect 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: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium Eggplant Can substitute with zucchini or mushrooms
  • 2 medium Zucchini Yellow squash is a suitable alternative
  • 1 medium Red Bell Pepper Can interchange with other varieties
  • 1 medium Yellow Bell Pepper Can interchange with other varieties
  • 2 cloves Garlic Use garlic powder if fresh isn't available
Noodles and Sauces
  • 9 sheets Lasagna Noodles Cook al dente; gluten-free noodles work as well
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute
  • 2 cups Marinara Sauce Any tomato-based sauce can work
Cheese Mixture
  • 15 ounces Ricotta Cheese Cottage cheese can be used for a lower-fat option
  • 2 cups Mozzarella Cheese Fontina or Gouda can be alternatives
  • 1 cup Parmesan Cheese Pecorino Romano is a substitute
Seasoning
  • 1 teaspoon Salt Adjust to personal taste
  • 1 teaspoon Pepper Adjust to personal taste
  • 1 teaspoon Dried Oregano Fresh herbs can be used at a higher quantity
  • 1 teaspoon Dried Basil Fresh herbs can be used at a higher quantity
  • 10 leaves Fresh Basil Leaves For garnish

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Colander
  • 9x13-inch baking dish

Method
 

Preparation
  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.
Roasting
  1. Arrange sliced vegetables on the baking sheet, brush with olive oil, and season with salt and pepper.
  2. Roast in the oven for about 20 minutes, flipping halfway through.
Cooking Noodles
  1. Bring salted water to a boil and cook lasagna noodles according to package instructions until al dente.
  2. Drain noodles and set aside to cool slightly.
Ricotta Mixture
  1. In a mixing bowl, combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper.
  2. Mix well until fully blended.
Assembling Lasagna
  1. Spread ½ cup of marinara sauce at the bottom of a baking dish.
  2. Layer three lasagna noodles, half of the roasted vegetables, half of the ricotta mixture, and a third of both mozzarella and Parmesan cheese.
Repeating Layers
  1. Add another layer of marinara sauce followed by three more noodles, remaining roasted vegetables, ricotta mixture, and another third of cheeses.
Final Layer
  1. Place last three noodles on top, add marinara sauce, and remaining mozzarella and Parmesan cheese.
Baking
  1. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
Resting and Garnishing
  1. Let lasagna rest for about 10 minutes before slicing. Garnish with fresh basil leaves.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 70mgCalcium: 400mgIron: 3mg

Notes

For best results, allow the lasagna to rest before serving. Optional spicy twist with crushed red pepper flakes during roasting.

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