Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe

Introduction

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta combines roasted vegetables with rich cheeses and classic Italian herbs. It’s a flavorful, hearty dish perfect for a comforting dinner that’s both satisfying and fresh.

Ingredients

• 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
• 9 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

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 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. Step 3: Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
4. Step 4: While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
5. Step 5: In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
6. Step 6: Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
7. Step 7: 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.
8. Step 8: Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, 1/3 of the mozzarella and parmesan.
9. Step 9: Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
10. Step 10: 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.
11. Step 11: Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Tips & Variations

• For extra flavor, add a layer of sautéed mushrooms or spinach with the vegetables.
• You can substitute the ricotta with cottage cheese for a lighter texture.
• Using fresh herbs instead of dried can brighten the overall taste.
• If you prefer, replace the marinara sauce with a tomato-basil sauce for a different depth of flavor.

Storage

Store any leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. This dish also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered in the refrigerator and bake it fresh when ready, adding about 5 extra minutes to the baking time.

Do I need to peel the vegetables before roasting?

Peeling is not necessary. The skins add texture and nutrients; just be sure to wash them well before slicing.

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

This Layered Mediterranean Vegetable Lasagna features roasted eggplant, zucchini, and bell peppers combined with creamy ricotta, mozzarella, and parmesan cheeses, all layered between tender lasagna noodles and baked to bubbly perfection in a rich marinara sauce. It’s a hearty vegetarian dish that showcases vibrant Mediterranean flavors ideal for a comforting family meal.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 and Cheese

• 9 lasagna noodles
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated

Seasonings and Sauce

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups marinara sauce
• Fresh basil leaves, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for roasting vegetables.
2. Prepare Vegetables: Arrange the eggplant slices, zucchini strips, and halved bell peppers on the baking sheet. Brush both sides of each vegetable with olive oil and season them evenly with salt and pepper to enhance their flavor while roasting.
3. Roast Vegetables: Roast the prepared vegetables in the oven for about 20 minutes, flipping them halfway through cooking to ensure even roasting until they become tender and develop a slight char for added depth of flavor.
4. Cook Lasagna Noodles: While the vegetables roast, cook the lasagna noodles following the package instructions. Once cooked, drain them and set aside to be used in layering the lasagna.
5. Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese with minced garlic, dried oregano, dried basil, a pinch of salt, and pepper. Mix thoroughly to create a flavorful and creamy cheese filling.
6. Layer Sauce: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add moisture.
7. First Layer: Place three lasagna noodles over the sauce layer, then evenly spread half of the roasted vegetables on top. Dollop and spread half of the ricotta cheese mixture over the vegetables. Sprinkle one-third of the mozzarella and parmesan cheeses evenly over this layer.
8. Second Layer: Repeat the layering by spreading another 1/2 cup of marinara sauce, followed by three more lasagna noodles, the remaining roasted vegetables, the remaining ricotta mixture, and another one-third of the shredded mozzarella and grated parmesan cheeses.
9. Final Layer: Finish with the last three lasagna noodles, spread the remaining marinara sauce over them, and sprinkle the rest of the mozzarella and parmesan cheeses to create a cheesy, golden crust once baked.
10. Bake Covered: Cover the baking dish with foil and bake in the oven at 400°F (200°C) for 25 minutes to allow the layers to meld and soften.
11. Bake Uncovered: Remove the foil and continue baking for another 15 minutes or until the top becomes golden brown and bubbly, signaling the lasagna is perfectly cooked.
12. Rest and Garnish: Remove the lasagna from the oven and let it rest for at least 10 minutes to set. Garnish the top with fresh basil leaves before slicing and serving to add a burst of fresh flavor and color.

Notes

• You can substitute the roasted vegetables with other Mediterranean vegetables such as mushrooms or artichokes.
• If you prefer, use no-boil lasagna noodles to save time.
• For a richer flavor, add a pinch of red pepper flakes to the ricotta mixture.
• Letting the lasagna rest helps it hold its shape better when sliced.
• This dish can be made a day ahead and reheated for convenience.

Keywords: Mediterranean vegetable lasagna, vegetarian lasagna, roasted vegetable lasagna, ricotta cheese lasagna, baked pasta dish