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.
Ingredients
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