Savor Every Bite of This Mediterranean Vegetable Lasagna

This Mediterranean Vegetable Lasagna is a comforting vegetarian dish packed with roasted vegetables and creamy ricotta, perfect for family dinners.

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Prep Time 30

Cook Time 1

Resting Time 10

Total Time 1 40

Servings: 8 slices

Course: Dinner

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

1 large Eggplant Adds substance and depth; can replace with zucchini or other hearty vegetables.
2 medium Zucchinis Balances richer flavors; yellow squash can be used as a substitute.
1 Red Bell Pepper Provides sweetness and a pop of color; any sweet pepper variety works.
1 Yellow Bell Pepper Offers a lighter flavor profile; additional red bell pepper is a great substitute.
3 tablespoons Olive Oil Essential for roasting vegetables; use extra virgin olive oil for the best taste.
to taste Salt Enhance overall flavors; adjust to personal preference.
to taste Pepper Enhance overall flavors; adjust to personal preference.

For the Lasagna Layers

9 sheets Lasagna Noodles Forms the structural base; gluten-free lasagna noodles can replace traditional ones.
15 oz Ricotta Cheese Adds creaminess and depth; cottage cheese can be used for a lighter filling.
2 cups Mozzarella Cheese Provides gooey texture when melted; provolone adds a sharper flavor.
0.5 cup Parmesan Cheese Adds nuttiness and aids in browning; Grana Padano can be used as a substitute.
2 cloves Garlic, minced Adds aromatic warmth; fresh garlic enhances flavor.

For the Seasoning

1 teaspoon Dried Oregano Imparts classic Mediterranean flavor; fresh oregano can be used in higher quantity (1 tablespoon).
1 teaspoon Dried Basil Complements the ricotta; use fresh basil for added freshness.

For the Marinara

2 cups Marinara Sauce Binds the layers together with acidity; homemade or store-bought options work well.

For Garnishing

to taste Fresh Basil Leaves Adds flavor and color; optional other fresh herbs can also be included for garnish.

Equipment

Oven
Baking sheet
Mixing bowl
Pot
Colander
9×13-inch baking dish

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant, zucchini, and bell peppers into ½-inch thick rounds and arrange them on the baking sheet.
Drizzle vegetables with olive oil, and season with salt and pepper, then toss to coat.
Roast the vegetables for about 20 minutes, flipping halfway through for even cooking.
Cook the lasagna noodles in salted boiling water according to package instructions (about 8-10 minutes), then drain and rinse.
In a mixing bowl, combine ricotta cheese, minced garlic, dried oregano, dried basil, salt and pepper until creamy.
Spread ½ cup of marinara sauce in a 9x13-inch baking dish.
Layer three lasagna noodles over the marinara, add half of the roasted vegetables, then half of the ricotta mixture, and a third of mozzarella and Parmesan cheese.
Repeat the layering with three more noodles, remaining vegetables, and ricotta mixture, topping with another third of mozzarella and Parmesan.
Finish with the last three noodles, spread remaining marinara sauce, and sprinkle remaining mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until golden and bubbling.
Let the lasagna rest for about 10 minutes before slicing and garnish with fresh basil leaves.
Slice and serve warm, enjoying the praises from your guests.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

This Mediterranean Vegetable Lasagna can be made ahead and stored in the fridge for up to 3 days.

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