Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Indulge in the vibrant flavors of Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, a culinary delight that brings together roasted eggplant, zucchini, and bell peppers in a comforting, cheesy dish. This lasagna is perfect for family dinners or entertaining guests, offering a balance of rich textures and wholesome ingredients. Packed with nutritious vegetables and creamy ricotta, it’s a hearty yet guilt-free meal everyone will adore. Plus, it’s make-ahead friendly, allowing you to prepare it in advance for hassle-free serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8
- 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 eggplant, zucchinis, and bell peppers; brush with olive oil and season with salt and pepper. Roast for about 20 minutes.
- Cook lasagna noodles according to package instructions; drain.
- In a bowl, combine ricotta cheese, minced garlic, oregano, basil, salt, and pepper.
- In a baking dish, layer marinara sauce, noodles, roasted vegetables, ricotta mixture, and cheeses in that order until all ingredients are used.
- Cover with foil and bake for 25 minutes; then uncover and bake for an additional 15 minutes until golden brown.
- Let rest for at least 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg