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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta topped with fresh vegetables

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

A delightful meat-free lasagna packed with fresh vegetables and creamy cheese, perfect for family dinners or gatherings with friends.
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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: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable ingredients
  • 1 large eggplant, sliced into 1/4-inch rounds
  • 2 medium zucchini, 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
  • to taste Salt and pepper
Noodle ingredients
  • 9 lasagna noodles
Cheese ingredients
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
Flavor ingredients
  • 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 your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
  3. Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
Cooking the lasagna
  1. While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
  2. In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
  3. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
  4. Place three lasagna noodles over the sauce, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
  5. Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, and 1/3 of the mozzarella and parmesan.
  6. Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
  7. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
  8. Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Notes

Be sure to slice the vegetables evenly to ensure they roast properly. You can add other vegetables like spinach or mushrooms for extra flavor and nutrition. Let the lasagna sit before cutting; this helps it hold its shape better when serving. For a gluten-free version, use gluten-free lasagna noodles. You can also substitute the ricotta with cottage cheese for a different texture.