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Layered Mediterranean Vegetable Lasagna

Layered Mediterranean Vegetable Lasagna: A Cozy Comfort Dish

This Layered Mediterranean Vegetable Lasagna features vibrant roasted vegetables and creamy ricotta, making it a delectable comfort food option.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant Adds depth and a meaty texture; roasts to tender perfection.
  • 2 medium Zucchini Provides mild sweetness and retains structure when roasted.
  • 1 large Red Bell Pepper Introduces color and sweetness; roasting enhances flavor.
  • 2 tablespoons Olive Oil Essential for roasting, infusing veggies with flavor.
For the Lasagna
  • 12 sheets Lasagna Noodles Ensure they're cooked al dente for optimal texture.
  • 15 ounces Ricotta Cheese Creamy filling that adds richness; mixes with garlic and herbs.
  • 2 cups Mozzarella Cheese Adds gooey stretch and creaminess; use shredded for easier melting.
  • 1 cup Parmesan Cheese Provides a nutty finish and browning on top.
For the Flavor
  • 2 cloves Garlic Enhances aroma and depth in the ricotta mixture.
  • 1 tablespoon Dried Oregano Classic Mediterranean herb that brightens the dish.
  • 1 tablespoon Dried Basil Classic Mediterranean herb that brightens the dish.
  • 2 cups Marinara Sauce Ties the ingredients together with acidity and flavor.
  • 1/4 cup Fresh Basil Leaves Used as a garnish; adds a bright finish and aroma.

Equipment

  • Oven
  • Baking sheet
  • 9×13-inch baking dish
  • medium bowl
  • Large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant and zucchini lengthwise, and halve the red bell peppers. Brush with olive oil and season with salt and pepper.
  3. Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway through.
  4. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions.
  5. In a medium bowl, combine ricotta cheese, minced garlic, oregano, basil, salt, and pepper.
  6. Spread ½ cup of marinara sauce in the bottom of a 9x13-inch baking dish, then layer three noodles, half of the roasted vegetables, half of the ricotta mixture, and a third of the mozzarella and Parmesan.
  7. Repeat layering with more sauce, three noodles, remaining vegetables, ricotta, and another third of mozzarella and Parmesan.
  8. Top with the last three noodles, remaining marinara sauce, and the rest of the cheeses.
  9. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes.
  10. Let the lasagna rest for 10 minutes before serving, garnished with fresh basil leaves.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 35mgCalcium: 250mgIron: 3mg

Notes

Customize with seasonal vegetables like mushrooms or butternut squash for unique variations.

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