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Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe

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4.8 from 139 reviews

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a vibrant and wholesome dish combining roasted eggplant, zucchini, and bell peppers with layers of lasagna noodles, marinara sauce, and a rich ricotta cheese mixture. Topped with mozzarella and parmesan cheeses and baked to golden bubbly perfection, it’s a delicious vegetarian main course perfect for Mediterranean-inspired meals.

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

  • 9 lasagna noodles
  • 2 cups marinara sauce, divided

Cheese Mixture

  • 1 cup ricotta cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

Toppings

  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat oven and prepare vegetables. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roast the vegetables. 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 in the oven for 20 minutes, flipping halfway through, until tender and slightly charred.
  3. Cook lasagna noodles. While the vegetables roast, cook the lasagna noodles according to package instructions. Drain and set aside.
  4. Prepare ricotta mixture. In a small bowl, combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper, mixing well.
  5. Assemble the lasagna layers. Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish. Layer three lasagna noodles over the sauce, then half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, followed by a third of the shredded mozzarella and grated parmesan cheeses.
  6. Repeat layering. Add another 1/2 cup marinara sauce, three more lasagna noodles, remaining roasted vegetables, remaining ricotta mixture, and another third of mozzarella and parmesan cheeses.
  7. Finish layering and bake. Place the last three lasagna noodles on top, spread the remaining marinara sauce, and top with the remaining mozzarella and parmesan cheeses. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
  8. Rest and garnish. Allow the lasagna to rest for at least 10 minutes to set before slicing. Garnish with fresh basil leaves before serving.

Notes

  • You can substitute the marinara sauce with your favorite tomato sauce if desired.
  • For added flavor, sprinkle red pepper flakes in the ricotta mixture for a mild kick.
  • To save time, prepare vegetables a day ahead and refrigerate.
  • Ensure vegetables are roasted well to avoid excess moisture making the lasagna watery.
  • This dish can be made ahead and refrigerated; just add extra baking time if baking chilled.

Find it online: https://crispcharm.com/greek-potato-salad-with-feta-olives-and-zesty-herb-vinaigrette-recipe/