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Layered Mediterranean Vegetable Lasagna

Savory Layered Mediterranean Vegetable Lasagna to Wow Your Taste Buds

This Layered Mediterranean Vegetable Lasagna combines vibrant roasted vegetables and creamy ricotta for a comforting, delicious dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Pasta
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Eggplant Substitute with zucchini for a lighter option.
  • 2 medium Zucchini
  • 1 medium Red Bell Pepper Can swap for orange or yellow peppers.
  • 1 medium Yellow Bell Pepper Any sweet pepper variety works.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • to taste Salt Using sea salt can improve texture.
  • to taste Pepper
For the Lasagna
  • 9 sheets Lasagna Noodles Consider gluten-free or no-boil noodles as a substitute.
  • 15 ounces Ricotta Cheese Cottage cheese can be a lower-fat alternative.
  • 2 cups Mozzarella Cheese Provolone can be a great substitute.
  • 1 cup Parmesan Cheese Nutritional yeast can be a vegan alternative.
For Flavor
  • 2 cloves Garlic Use garlic powder if fresh isn't available.
  • 1 teaspoon Dried Oregano Italian seasoning can work as an alternative.
  • 1 teaspoon Dried Basil Fresh basil can elevate the flavor profile.
  • 2 cups Marinara Sauce Opt for quality store-bought or homemade.
For Garnish
  • 1 cup Fresh Basil Leaves Substitute with parsley if basil is unavailable.

Equipment

  • Oven
  • Baking Sheet
  • 9x13 inch baking dish
  • medium bowl
  • Large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant, zucchini, and bell peppers into even pieces and arrange them on the prepared baking sheet. Drizzle with olive oil, and season generously with salt and pepper.
  3. Roast the vegetables in the oven for 20 minutes, flipping halfway through.
  4. While the vegetables are roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and set aside.
  5. Combine the ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper in a medium bowl until smooth.
  6. Spread ½ cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. Layer three noodles on top, add half of the roasted vegetables, spoon half of the ricotta mixture over the veggies, and sprinkle with ⅓ of the mozzarella and Parmesan cheese. Repeat the process.
  7. Top with the remaining marinara sauce and sprinkle the remaining mozzarella and Parmesan cheese. Cover tightly with foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 15 minutes to achieve a golden and bubbly cheese topping.
  9. Let the lasagna rest for at least 10 minutes before slicing.
  10. Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

This lasagna is easily adaptable for gluten-free or vegan diets.

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