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Get ready to FALL IN LOVE with this Layered Mediterranean Vegetable Lasagna with Creamy Ricotta!!! Yes, you heard me right—this isn’t just any lasagna; it’s a beautiful explosion of FLAVOR and COLOR that will have your taste buds dancing!!! Bursting with fresh veggies like eggplant, zucchini, and bell peppers, and layered with rich, creamy ricotta, it’s the kind of dish that MAKES you want to celebrate every meal!!! Trust me, once you whip this up, your family will be asking for seconds. A few weekends ago, I was on a mission to create a wholesome dish for my friends, and this scrumptious lasagna was the star of the show!!! Everyone RAVED about how delicious it was—need I say more?
You might be wondering, “Celine, why should I make this lasagna?” OH, let me tell you!
Why You’ll Adore This Layered Mediterranean Vegetable Lasagna!
This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is an absolute game-changer!!! You will LOVE how easy it is to throw together, yet it looks so impressive—perfect for potlucks or family dinners!!! The roasted veggies bring a smoky sweetness that pairs so well with the creamy ricotta—YUM! This lasagna is not just about flavor but also packed with healthful ingredients that ensure everyone at your table will feel GOOD after eating it. Plus, it’s vegetarian-friendly, satisfying, and can even be made gluten-free with a simple swap of lasagna noodles if needed—talk about FLEXIBILITY!!! Do you want comfort food that doesn’t leave you feeling heavy afterwards? You got it! This dish is nutritious without sacrificing an ounce of deliciousness! The perfect balance! And guess what? You can easily make it ahead of time and store it for later—meal prepping made easy, right?!
What You’ll Need for Your Veggie Wonderland
- 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
This recipe is so versatile! If you can’t find something, just swap it out! Spinach, mushrooms, or even some kale could easily join the party! Also, don’t you worry about costs—stick to seasonal veggies for the best prices, and keep your wallet happy!
Let’s Bring This Lasagna to Life!
First things first—PREHEAT that oven to 400°F (200°C) and line a baking sheet with parchment paper to save yourself some clean-up time!!! It’s gonna make our life SO much easier!!! Now, arrange your beautiful eggplant, zucchini slices, and those vibrant bell peppers on that baking sheet. Brush them with olive oil, sprinkle some salt and pepper, and let’s roast those veggies for about 20 minutes, flipping halfway so they get evenly tender and just a tad bit charred—YUM!!!
While the veggies are getting their roast on, cook those lasagna noodles according to the package instructions. Drain them, and set them aside to cool; don’t worry, they’ll be ready to mingle shortly!!
Now here’s where the magic happens—grab a small bowl and mix your ricotta cheese with minced garlic, oregano, basil, a sprinkle of salt and pepper! It smells incredible, right? Let’s layer it up! Spread 1/2 cup of our marinara sauce on the bottom of a 9×13-inch baking dish, like a warm welcoming hug! Lay down three noodles on top, and then half of your luscious roasted veggies. Spoon half of the ricotta mixture over the vegetables, and follow it with 1/3 of both mozzarella and parmesan cheeses—sweet, cheesy goodness!!! You’re doing GREAT!
Now repeat that layering—another layer of marinara sauce, three noodles, the rest of those delicious veggies, remaining ricotta, and one more dose of mozzarella and parmesan!!! Finish with a final layer of noodles, the last of the marinara, and top it off with ALL the remaining mozzarella and parmesan cheeses—yes, ALL OF IT!!!
Cover it with foil, and pop it into the oven for 25 minutes, then remove the foil and bake for an additional 15 minutes until everything is GOLDEN and BUBBLY—I AM SO READY FOR THIS!!! Let it rest for at least 10 minutes before you slice into it—trust me, this is worth the wait!!! Garnish with fresh basil leaves—look at that beauty!
Tips to Make Your Lasagna Shine!
Here are a few quick tips to keep in your back pocket!!! Want to make ahead? Go for it! Assemble the lasagna the night before and store it in the fridge—just add a few minutes to the baking time when you pop it into the oven! Leftovers? No problem!!! Refrigerate tightly covered for up to 3 days, and feel free to reheat in the oven at 350°F (175°C) until warm and cheesy—oh so satisfying! If you love batch cooking, this lasagna freezes wonderfully! Portion it into slices, and you’re set for weeks ahead!!! Have little ones? Let them help sprinkle the cheese on top—trust me, they’ll love it!
Serving Suggestions to Make It Extra Special!
Pair this lasagna with a refreshing mixed greens salad dressed lightly with olive oil and lemon—so perfect!!! Some crusty garlic bread is always a winner too!!! Celebrate family gatherings, casual Friday nights, or even invite your friends over for a cozy get-together with this dish at the centerpiece!!! Leftover lasagna? How about a breakfast twist? Slice it up and toss it into a breakfast bowl with some eggs and a sprinkle of herbs—a delightful way to start the day!
Your FAQ, All Wrapped Up!
Absolutely! Feel free to swap in your favorites like spinach, mushrooms, or whatever you have on hand!
Yes! Just use gluten-free lasagna noodles, and you are good to go!
You can refrigerate it tightly covered for up to 3 days!
Yes! Assemble it the night before and pop it in the fridge!
A light salad and some garlic bread are perfect companions!
And there you have it—the easiest, most ah-mazing Layered Mediterranean Vegetable Lasagna with Creamy Ricotta ever!!! I can’t WAIT for you to make it and see how DELICIOUS it turns out—it’s effortless and SO satisfying! I want to hear all about it—if you try this, share it on social media and tag me! Can’t wait to see your creation! What veggies will you include? You GOT this!
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Ingredients
Roasted 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
Lasagna Assembly
- 9 pieces 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
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the eggplant, zucchini, and bell peppers on the baking sheet. Brush with olive oil and season with salt and pepper.
- Roast the vegetables for about 20 minutes, flipping halfway through.
- Cook lasagna noodles according to package instructions. Drain and set aside to cool.
- In a small bowl, mix ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
Assembly
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer three noodles on top, followed by half of the roasted veggies and half of the ricotta mixture.
- Sprinkle 1/3 of both the mozzarella and parmesan cheeses on top.
- Repeat the layering: marinara sauce, three noodles, remaining veggies, remaining ricotta, and another dose of mozzarella and parmesan.
- Finish with a final layer of noodles, the last of the marinara, and top with the remaining mozzarella and parmesan cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
- Let rest for at least 10 minutes before slicing. Garnish with fresh basil leaves.
