Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe
This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delicious, hearty vegetarian dish featuring roasted eggplant, zucchini, and bell peppers layered with tender lasagna noodles, a flavorful ricotta and herb mixture, marinara sauce, and a blend of mozzarella and parmesan cheeses. Perfect for a wholesome meal that combines vibrant Mediterranean flavors and comforting baked goodness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Roasting
- 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
Pasta and Cheese
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
Herbs and Sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast vegetables: Arrange the eggplant, zucchini, and bell peppers on the baking sheet, brush both sides with olive oil, season with salt and pepper, then roast for about 20 minutes, flipping halfway, until tender and slightly charred.
- Cook lasagna noodles: While the vegetables roast, cook lasagna noodles according to package directions, then drain and set aside.
- Prepare ricotta mixture: In a small bowl, combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper.
- Assemble lasagna – base layer: Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish, layer three lasagna noodles on top, then half of the roasted vegetables, followed by half of the ricotta mixture, and sprinkle with one-third of the mozzarella and parmesan cheeses.
- Assemble lasagna – middle layer: Repeat layering with 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta mixture, and one-third of the shredded cheeses.
- Assemble lasagna – top layer: Finish with the last three noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
- Bake covered: Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Bake uncovered: Remove the foil and continue baking for another 15 minutes until the top is golden and bubbly.
- Rest and garnish: Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves and serve.
Notes
- Be sure to roast the vegetables evenly by flipping them halfway through the cooking time.
- Salting the eggplant before roasting and patting dry can help reduce bitterness and excess moisture.
- You can substitute fresh herbs for dried herbs for a fresher flavor.
- Letting the lasagna rest before slicing helps it set and prevents it from falling apart.
- This dish can be prepared a day ahead and reheated for convenience.
Keywords: Mediterranean vegetable lasagna, vegetarian lasagna, roasted vegetable lasagna, ricotta lasagna, baked pasta, healthy lasagna
