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Layered Mediterranean Vegetable Lasagna with creamy ricotta and roasted veggies

Layered Mediterranean Vegetable Lasagna

A delicious layered lasagna featuring roasted eggplant, zucchini, and bell peppers combined with ricotta and melted cheeses for a rich, meat-free main dish.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

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 black pepper, to taste
Lasagna Components
  • 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

Method
 

Preparation
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Arrange eggplant, zucchini, and bell pepper halves on the prepared baking sheet. Brush all sides with olive oil and season with salt and pepper.
  3. Roast vegetables in the oven for 20 minutes, flipping once halfway through, until tender and slightly charred.
  4. While vegetables roast, cook lasagna noodles as directed on package. Drain thoroughly and set aside.
  5. Combine ricotta, minced garlic, dried oregano, dried basil, and salt and pepper in a small bowl. Mix until smooth.
Assembly
  1. Spread 1/2 cup marinara sauce in the base of a 9x13-inch baking dish.
  2. Arrange three lasagna noodles over the sauce.
  3. Distribute half of the roasted vegetables over the noodles.
  4. Dollop and spread half the ricotta mixture over vegetables, then sprinkle with one third of the mozzarella and parmesan cheeses.
  5. Add another 1/2 cup marinara sauce, three more noodles, the remaining roasted vegetables, and the rest of the ricotta mixture.
  6. Sprinkle with another third of mozzarella and parmesan.
  7. Top with remaining noodles, spread over remaining marinara sauce, and finish with the last of the mozzarella and parmesan cheese.
Baking
  1. Cover baking dish with foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
  3. Allow lasagna to rest at least 10 minutes before slicing.
  4. Garnish with fresh basil leaves before serving.

Notes

Slice vegetables evenly to ensure they cook uniformly. Roast until edges are browned for more flavor. Drain noodles well to avoid watery lasagna. Use good quality marinara sauce for the best taste. Let it rest before cutting so that slices hold their shape.