Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe
This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delicious vegetarian dish featuring roasted eggplant, zucchini, and bell peppers layered with tender lasagna noodles, rich ricotta cheese, marinara sauce, and a blend of mozzarella and parmesan cheeses. Perfectly baked until bubbly and golden, this lasagna offers a flavorful and comforting meal inspired by Mediterranean flavors.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Main Course
- 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 and Cheese
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
Flavorings and Sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Roast Vegetables: Arrange the eggplant slices, zucchini strips, and halved bell peppers on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper to taste. Roast in the oven for about 20 minutes, flipping the vegetables halfway through, until they are tender and slightly charred.
- Cook Lasagna Noodles: While the vegetables roast, cook the lasagna noodles according to the package instructions until al dente. Drain and set them aside to cool slightly.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well to create a flavorful ricotta filling.
- Assemble First Layer: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer three lasagna noodles over the sauce. Add half of the roasted vegetables on top of the noodles. Spread half of the ricotta mixture over the vegetables, then sprinkle evenly with one-third of the mozzarella and parmesan cheeses.
- Assemble Second Layer: Repeat the layering process by spreading another 1/2 cup of marinara sauce, placing three more lasagna noodles, the remaining roasted vegetables, the remaining ricotta mixture, and another third of the shredded mozzarella and grated parmesan cheeses.
- Assemble Final Layer: Finish with the last three lasagna noodles, spread the remaining marinara sauce on top, and sprinkle with the remaining mozzarella and parmesan cheeses to create a cheesy crust.
- Bake Covered: Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the cheeses to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes or until the top is golden brown and bubbly.
- Rest and Garnish: Let the lasagna rest for at least 10 minutes after baking to set the layers for easier slicing. Garnish with fresh basil leaves before serving to add a fresh, herbal note.
Notes
- For extra flavor, you can sprinkle some crushed red pepper flakes into the ricotta mixture for a slight kick.
- Make sure to slice the vegetables uniformly to ensure even roasting.
- If you prefer, substitute the ricotta cheese with a dairy-free alternative to make this dish vegan-friendly.
- Lasagna noodles can be substituted with no-boil noodles to save time; just increase sauce to keep the lasagna moist.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day as flavors meld.
Keywords: Mediterranean vegetable lasagna, vegetarian lasagna, roasted vegetable lasagna, ricotta cheese lasagna, healthy lasagna recipe
