Name: Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mediterranean
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

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Introduction

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a vibrant and comforting dish that combines roasted vegetables, rich cheeses, and fragrant herbs. Perfect for a wholesome family meal or entertaining guests, it offers a delicious twist on classic lasagna with fresh Mediterranean flavors.

A square slice of layered vegetable dish sits on a white plate on a white marbled surface, showing four distinct layers: the bottom layer is red roasted tomatoes with some oil, the next layer is yellow squash with a slightly soft texture, followed by a thick white ricotta cheese layer speckled with green herbs, and topped with grilled zucchini and eggplant slices with a charred look, covered with red roasted bell peppers and a few green basil leaves placed on top as garnish. There is a single basil leaf beside the slice on the plate, and small herb pieces scattered around. The vegetables have a shiny, slightly oily surface with a fresh, vibrant look. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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.
Step 3: Roast the vegetables for about 20 minutes, flipping halfway, until tender and slightly charred.
Step 4: While vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
Step 5: In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
Step 6: Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
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.
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.
Step 9: Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
Step 10: Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes until the top is golden and bubbly.
Step 11: Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Tips & Variations

For added flavor, try roasting the vegetables with a sprinkle of smoked paprika or chili flakes.
You can substitute gluten-free lasagna noodles if needed.
Use fresh herbs in place of dried for a more vibrant taste.
Add a layer of spinach or kale for extra greens.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warm throughout. You can also freeze leftover lasagna for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish is a layered vegetable stack served on a white plate with a white marbled texture background. The bottom layer is a roasted red tomato base with a slightly oily sheen. Above it sits a thick yellow layer, possibly roasted yellow squash, topped by a creamy white layer with green herbs mixed in, likely ricotta cheese with herbs. Next, there is a dark purple layer of eggplant slices, followed by green zucchini slices. The top layer consists of roasted red bell pepper pieces with a charred texture, garnished with a fresh green basil leaf at the center. Some small chopped herbs and a few drops of olive oil are scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna up to a day in advance. Cover and refrigerate it before baking. Allow extra baking time if baking straight from the fridge.

Is it necessary to boil the lasagna noodles?

Yes, boiling the noodles before layering helps ensure they cook evenly and prevents a crunchy texture in the final dish.