Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
A delightful and healthier spin on classic Italian lasagna, incorporating fresh vegetables, creamy cheeses, and aromatic herbs, perfect for family dinners or meal prep.
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.
Notes
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. If you have leftovers, let the lasagna cool completely before storing it. It should last for about 3-4 days in the refrigerator or can be frozen for up to 3 months.