Name: Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 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 is a delicious twist on a classic favorite. Packed with roasted vegetables, flavorful herbs, and three kinds of cheese, it’s perfect for a comforting family meal or entertaining guests.

The image shows a close-up of a layered dish with at least four visible layers arranged in a square shape on a white plate, sitting on a white marbled surface. The bottom layer is made of roasted red bell peppers with some bits of basil scattered on it. Above that is a thick, creamy white layer that looks like herbed cheese. The next layer consists of slices of grilled yellow squash and cooked eggplant with their skins visible, arranged side by side. The top layer is grilled zucchini slices and bright red roasted red pepper strips, all topped with whole fresh green basil leaves for garnish. The dish has a slightly browned, baked texture on top. 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 with 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, and 1/3 of the mozzarella and parmesan cheeses.
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 more intense flavor, sprinkle a pinch of red pepper flakes into the ricotta mixture.
Swap out the eggplant for sliced mushrooms if preferred.
Use fresh herbs instead of dried for a brighter taste.
Make it gluten-free by using gluten-free lasagna noodles.
Add a layer of spinach or kale for extra greens and nutrients.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, cover with foil and heat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual slices, but the oven method preserves the texture better.

How to Serve

The image shows a square slice of layered vegetable casserole served on a white plate, placed on a white marbled surface. The dish has four visible layers: the bottom layer is made of roasted red peppers with a glossy texture, the second layer is thick and creamy white, likely cheese mixed with herbs, the third layer contains roasted yellow squash, and the top layer is a mix of grilled eggplant and zucchini slices with a slightly crispy, browned surface. On top, there are bright roasted red pepper pieces and fresh green basil leaves adding color and freshness. 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 before baking. Keep it covered in the refrigerator and bake as directed when ready to serve.

Can I freeze the lasagna?

Absolutely. Wrap the fully assembled lasagna tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking.