Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe
A delicious layered Mediterranean vegetable lasagna featuring roasted eggplant, zucchini, and bell peppers combined with creamy ricotta, mozzarella, and parmesan cheeses, baked to bubbly perfection and garnished with fresh basil.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
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
- Olive oil, for brushing
- Salt and pepper, to taste
Pasta & Cheese
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
Seasonings & Sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Roast Vegetables: Arrange the eggplant slices, zucchini strips, and halved bell peppers on the baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast in the oven for about 20 minutes, flipping halfway through, until tender and slightly charred.
- Cook Lasagna Noodles: While the vegetables are roasting, cook the lasagna noodles according to the package instructions until al dente. Drain them well and set aside.
- Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper. Mix until smooth and well incorporated.
- Assemble the Lasagna – First Layer: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce. Add half of the roasted vegetables, then spread half of the ricotta mixture over the vegetables. Sprinkle with one-third of the shredded mozzarella and grated parmesan cheese.
- Assemble the Lasagna – Second Layer: Repeat the layering with another 1/2 cup marinara sauce, three more noodles, the remaining roasted vegetables, the remaining ricotta mixture, and another third of the mozzarella and parmesan cheeses.
- Top Layer and Bake: Finish with the last three noodles, the remaining marinara sauce, and the rest of the mozzarella and parmesan cheese. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Rest and Garnish: Allow the lasagna to rest for at least 10 minutes to set before slicing. Garnish with fresh basil leaves for a fragrant and colorful finish before serving.
Notes
- For a gluten-free option, substitute regular lasagna noodles with gluten-free pasta noodles.
- Make sure to not overcook the lasagna noodles to avoid mushy texture after baking.
- You can prepare the roasted vegetables a day ahead to save time on assembly day.
- Use fresh herbs if available for enhanced flavor in the ricotta mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Keywords: Mediterranean lasagna, vegetable lasagna, baked lasagna, ricotta lasagna, roasted vegetable recipe, vegetarian lasagna
