Why Make This Recipe
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delightful dish perfect for anyone looking for a healthier spin on a classic Italian favorite. This lasagna brings together fresh vegetables, creamy cheeses, and aromatic herbs for a satisfying meal. It’s a great way to incorporate more veggies into your diet, and best of all, it’s versatile and can be enjoyed by vegetarians or anyone looking to reduce meat consumption. Plus, it’s a fantastic option for family dinners, gatherings, or meal prep for the week.
How to Make Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Ingredients
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- Olive oil, for brushing
- Salt and pepper, to taste
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season them with salt and pepper.
- Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until they are tender and slightly charred.
- While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
- In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place three lasagna noodles over the sauce, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
- Repeat the layering process: add 1/2 cup marinara sauce, three lasagna noodles, the remaining roasted vegetables, the remaining ricotta, and 1/3 of the mozzarella and parmesan.
- Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
- Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.
How to Serve Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Serve the lasagna hot, straight from the oven. It pairs well with a simple side salad or garlic bread for a complete meal. You can also sprinkle additional fresh basil on top for an extra touch of flavor and presentation.
How to Store Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
If you have leftovers, let the lasagna cool completely before storing it. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It should last for about 3-4 days. You can also freeze the lasagna for later enjoyment; just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
Tips to Make Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
- Make sure to roast the vegetables until they are slightly charred; this adds a nice flavor.
- You can customize the vegetables based on what you have on hand, such as spinach or mushrooms.
- To make it even creamier, consider adding an extra layer of ricotta cheese.
Variation
You can turn this lasagna into a meaty dish by adding cooked ground turkey or beef between the layers. You could also use different types of cheese like goat cheese for a unique taste.
FAQs
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna ahead of time. Assemble it and cover it tightly with foil. Refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time since it will be cold.
Can I freeze the lasagna after baking?
Absolutely! Allow the lasagna to cool completely first, then cover it tightly and freeze. When you want to eat it, thaw it in the refrigerator overnight before reheating.
How do I know when the lasagna is done?
The lasagna is done when the top is golden and bubbly, and there are no hard or cold spots in the center. Let it rest for a few minutes before cutting into it for clean slices.
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Ingredients
Vegetables
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
Lasagna and Cheese
- 9 pieces lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
Seasoning
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper, to taste
- Olive oil, for brushing
Sauce
- 2 cups marinara sauce
Garnish
- Fresh basil leaves, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season them with salt and pepper.
- Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until they are tender and slightly charred.
- While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
- In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
Assembly and Baking
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place three lasagna noodles over the sauce, followed by half of the roasted vegetables.
- Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
- Repeat the layering process: add 1/2 cup marinara sauce, three lasagna noodles, the remaining roasted vegetables, the remaining ricotta, and 1/3 of the mozzarella and parmesan.
- Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
- Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.
