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Mediterranean Vegetable Lasagna with Creamy Ricotta

Mediterranean Vegetable Lasagna with Creamy Ricotta Bliss

Enjoy a wholesome Mediterranean Vegetable Lasagna with Creamy Ricotta, packed with vibrant veggies for a guilt-free comfort food experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Eggplant chopped
  • 2 medium Zucchini sliced
  • 1 large Red Bell Pepper chopped
  • 1 large Yellow Bell Pepper chopped
For the Assembly
  • 12 ounces Lasagna Noodles cooked al dente
  • 15 ounces Ricotta Cheese mixed with garlic and herbs
  • 2 cups Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese grated
For the Flavor
  • 2 tablespoons Olive Oil for roasting
  • 3 cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 3 cups Marinara Sauce
  • 1/4 cup Fresh Basil Leaves for garnish

Equipment

  • oven
  • baking sheet
  • Mixing Bowl
  • Pot
  • 9x13-inch baking dish

Method
 

Procedure
  1. Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Rinse and slice the eggplant, zucchini, and bell peppers into bite-sized pieces. Arrange on the baking sheet.
  3. Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Roast for about 20 minutes.
  4. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes.
  5. In a mixing bowl, combine ricotta cheese with minced garlic, dried oregano, and basil.
  6. Spread about ½ cup of marinara sauce across the bottom of a 9x13-inch baking dish.
  7. Layer three cooked noodles over the sauce, add half of the roasted vegetables, and drizzle with half of the ricotta mixture.
  8. Sprinkle ⅓ of both mozzarella and parmesan cheeses on top of this layer.
  9. Repeat with another layer of marinara, noodles, remaining vegetables, ricotta mixture, and another ⅓ of cheeses.
  10. Finish with a top layer of noodles, spread with remaining marinara sauce, and sprinkle with remaining cheeses.
  11. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes.
  12. Let the lasagna rest for at least 10 minutes before slicing and serving with fresh basil garnish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 18gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 700IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Use fresh, seasonal vegetables and avoid soggy layers by cooking noodles al dente and not overfilling with sauce.

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