Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta: A Flavorful and Healthy Delight

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta offers a delightful twist to your traditional lasagna. It combines fresh vegetables, creamy ricotta, and rich marinara sauce, making it a satisfying dish for everyone. This recipe showcases the abundant flavors of the Mediterranean while keeping it light and nutritious.

Why Make This Recipe

Choosing to make this lasagna allows you to enjoy a hearty meal while tracking your vegetable intake. With a mix of eggplant, zucchini, and bell peppers, you create a colorful and nutrient-rich dish. The creamy ricotta adds a smooth texture, perfectly complementing the roasted veggies and savory cheese. Plus, it’s a great option for vegetarians and anyone looking to add more plant-based meals to their diet.

How to Make Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

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

Step by Step

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.
4. While the vegetables roast, cook the lasagna noodles according to package instructions. Drain and set aside.
5. In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
6. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
7. Place three lasagna noodles over the sauce, then add half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, and sprinkle with 1/3 of the mozzarella and parmesan cheeses.
8. Repeat the layer: add 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, and 1/3 of the mozzarella and parmesan.
9. Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
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. Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

How to Serve Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Serve this lasagna warm, garnished with fresh basil to add an aromatic touch. Pair it with a simple green salad for a balanced meal.

How to Store Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave or cover and bake in the oven at 350°F (175°C) until heated through.

Tips to Make Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

• Use seasonal vegetables for the best flavor. Feel free to experiment with other veggies, like spinach or mushrooms.
• Make ahead: You can prepare the lasagna a day in advance and store it in the refrigerator, baking it just before serving.
• For extra protein, mix in some cooked ground beef or chicken from recipes like High Protein Chicken Salad or Crispy Garlic Chicken Fried Rice.

Variation

You can easily make a gluten-free version by using gluten-free lasagna noodles. Additionally, try adding different herbs like thyme or parsley for a unique flavor twist.

FAQs

Can I use store-bought marinara sauce?
Yes, store-bought marinara sauce works perfectly in this recipe, saving you time in the kitchen.

How long does it take to bake this dish?
The total baking time is about 40 minutes: 25 minutes covered and 15 minutes uncovered.

Can I freeze this lasagna?
Absolutely! You can freeze the assembled lasagna before baking. Just cover it tightly and freeze for up to 2 months. When ready to enjoy, bake directly from frozen, adding extra time as needed. Check the USDA food safety temperature guidelines for proper cooking temperatures.

Make this Layered Mediterranean Vegetable Lasagna with Creamy Ricotta for a delightful meal that everyone will love!

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

A delightful twist to your traditional lasagna, combining fresh vegetables, creamy ricotta, and rich marinara sauce for a satisfying meal.

Servings 6 servings

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

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Ingredients

  

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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 Base

• 9 pieces lasagna noodles

Cheeses

• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated

Seasonings

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Sauce

• 2 cups marinara sauce

Garnish

• Fresh basil leaves, for garnish

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• 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.
• Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
• While the vegetables roast, cook the lasagna noodles according to package instructions. Drain and set aside.
• In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.

Assembly

• Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
• Place three lasagna noodles over the sauce, then add half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, and sprinkle with 1/3 of the mozzarella and parmesan cheeses.
• Repeat the layer: add 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, and 1/3 of the mozzarella and parmesan.
• Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.

Baking

• 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.
• Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Notes

Use seasonal vegetables for the best flavor. Feel free to experiment with other veggies, like spinach or mushrooms. Make ahead: You can prepare the lasagna a day in advance and store it in the refrigerator, baking it just before serving. For extra protein, mix in some cooked ground beef or chicken from recipes like High Protein Chicken Salad or Crispy Garlic Chicken Fried Rice. You can easily make a gluten-free version by using gluten-free lasagna noodles.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 18gSaturated Fat: 10gSodium: 700mgFiber: 5gSugar: 6g

Calories: 400kcal

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Keyword: Creamy Ricotta, Healthy Recipe, Mediterranean Cuisine, Vegetable Lasagna, Vegetarian