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Layered Mediterranean Vegetable Lasagna

Layered Mediterranean Vegetable Lasagna: A Comforting Delight

Experience a delicious Layered Mediterranean Vegetable Lasagna that combines roasted vegetables, creamy ricotta, and gooey cheeses for a comforting vegetarian meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant or substitute with zucchini or mushrooms
  • 2 medium Zucchini or yellow squash
  • 1 large Red Bell Pepper or orange bell pepper
  • 1 large Yellow Bell Pepper or green bell pepper
For the Lasagna
  • 12 sheets Lasagna Noodles cook al dente
  • 2 tablespoons Olive Oil
For the Cheese Mixture
  • 15 ounces Ricotta Cheese
  • 2 cups Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese grated
For Flavoring
  • 3 cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
For Assembly
  • 2 cups Marinara Sauce
  • 1 cup Fresh Basil for garnish

Equipment

  • Baking Dish
  • baking sheet
  • medium mixing bowl
  • large pot

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant and zucchini, halve the bell peppers, spread on the baking sheet, brush with olive oil, and season.
  3. Roast the vegetables for about 20 minutes until tender and charred.
  4. Cook the lasagna noodles in boiling salted water for 8-10 minutes until al dente.
  5. Mix ricotta cheese with minced garlic, oregano, basil, salt, and pepper in a mixing bowl.
  6. In a baking dish, spread some marinara sauce, lay down noodles, half of the roasted vegetables, half of the ricotta mix, and a third of both cheeses.
  7. Repeat layering process with remaining ingredients.
  8. For the final layer, top with remaining noodles, marinara, and cheeses.
  9. Cover with foil and bake for 25 minutes, then uncover and bake for another 15 minutes.
  10. Let the lasagna rest for 10 minutes before slicing and garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 40mgSodium: 700mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4-5 days; freeze for up to 3 months.

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