Description
Delicious and hearty Layered Mediterranean Vegetable Lasagna featuring roasted vegetables and three types of cheese.
Ingredients
Scale
- 1 large eggplant, sliced into 6 mm rounds
- 2 medium zucchinis, sliced lengthwise into 6 mm strips
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 9 lasagna noodles
- 250 g ricotta cheese
- 100 g shredded mozzarella cheese
- 100 g grated parmesan cheese
- 480 ml marinara sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Olive oil, for brushing
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 200°C and line a baking sheet with parchment paper. Arrange the eggplant, zucchini, and bell peppers on the sheet.
- Brush both sides of the vegetables with olive oil and season with salt and pepper. Roast for 20 minutes, flipping halfway, until tender and slightly charred.
- While vegetables roast, cook lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well incorporated.
- Spread 120 ml of marinara sauce on the base of a 33 x 23 cm baking dish. Layer three lasagna noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta mixture, and one-third each of mozzarella and parmesan cheeses.
- Repeat layering with 120 ml marinara sauce, three noodles, remaining roasted vegetables, remaining ricotta mixture, and one-third each of mozzarella and parmesan.
- Top with the last three noodles, remaining marinara sauce, and the rest of the mozzarella and parmesan cheeses. Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 15 minutes until the top is golden and bubbly.
- Let the dish rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Notes
- This lasagna can be prepared ahead of time and baked just before serving.
- Feel free to substitute vegetables based on your preference or what’s in season.
- For a spicier kick, you can add red pepper flakes to the ricotta mixture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg