Name: Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mediterranean
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

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Introduction

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta offers a delicious and hearty way to enjoy roasted vegetables and classic Italian flavors. It’s perfect for a comforting dinner that’s both satisfying and packed with fresh ingredients.

A square slice of layered vegetable terrine sits on a white plate with white marbled texture. The bottom layer is roasted red bell pepper, bright red and slightly glossy with some herbs sprinkled around. Above that is a smooth yellow layer of roasted yellow squash, topped by a thick, creamy white layer of ricotta cheese mixed with herbs. Next is a layer of grilled dark purple eggplant slices with green zucchini rounds on top. The top layer has roasted red bell pepper pieces, browned and slightly charred, garnished with fresh green basil leaves in the center and some herb bits scattered nearby. Small drops of olive oil glisten around the terrine. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
Step 3: Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
Step 4: While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
Step 5: In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
Step 6: Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Step 7: 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.
Step 8: Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, 1/3 of the mozzarella and parmesan.
Step 9: Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
Step 10: Cover 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.
Step 11: Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Tips & Variations

For a richer flavor, try adding layers of fresh spinach or sautéed mushrooms along with the roasted vegetables.
Gluten-free lasagna noodles can be used to accommodate dietary restrictions without sacrificing taste.
To enhance the garlic flavor, roast the garlic cloves alongside the vegetables and mash them into the ricotta mixture.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through. This dish also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a square-shaped layered vegetable dish on a white plate, resting on a white marbled texture. The bottom layer is a soft, golden-yellow vegetable base with some roasted red pieces. Above this is a thick white creamy layer with small bits of green herbs mixed in. The third layer consists of thick slices of roasted dark purple eggplant. On top of the eggplant are grilled green zucchini slices, and the topmost layer is made of roasted red bell pepper pieces with a slight charred look. A fresh green basil leaf is placed on the top, with some chopped herbs scattered around the plate. A small drizzle of olive oil and herbs adds a glossy finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna a day ahead and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

What can I substitute for ricotta cheese?

If you don’t have ricotta, cottage cheese or a blend of cream cheese and yogurt can work as alternatives, though the texture and flavor will vary slightly.