Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Indulge in the rich flavors of Layered Mediterranean Vegetable Lasagna with Creamy Ricotta. This delightful dish features hearty layers of roasted eggplant, zucchini, and bell peppers, beautifully complemented by a smooth ricotta mixture and gooey cheeses. Perfect for family dinners or gatherings, this vegetarian lasagna is not only satisfying but also an excellent way to enjoy fresh vegetables. Each slice is a celebration of Mediterranean cuisine, making it a standout meal for any occasion.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 large eggplant
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- Olive oil
- Salt and pepper
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the vegetables and arrange them on the baking sheet. Brush with olive oil, season with salt and pepper, and roast for about 20 minutes until tender.
- While the vegetables roast, cook the lasagna noodles according to package instructions.
- In a mixing bowl, combine ricotta cheese, minced garlic, oregano, basil, salt, and pepper until smooth.
- In a baking dish, layer marinara sauce, noodles, roasted vegetables, ricotta mixture, and cheeses as instructed.
- Bake covered for 25 minutes; uncover and bake an additional 15 minutes until golden brown.
- Allow to rest for at least 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg