Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
A delicious and colorful vegetable lasagna packed with fresh ingredients and creamy ricotta, perfect for family dinners or potlucks.
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 9x13-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.
Notes
Make ahead by assembling the night before and storing in the fridge. Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Pair with a mixed greens salad or garlic bread for serving.