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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe

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4.9 from 118 reviews

A delicious Layered Mediterranean Vegetable Lasagna featuring roasted eggplant, zucchini, and bell peppers combined with creamy ricotta, mozzarella, and parmesan cheeses. This hearty, comforting dish is perfect for a flavorful vegetarian meal with vibrant Mediterranean flavors.

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

Pasta & Sauces

  • 9 lasagna noodles
  • 2 cups marinara sauce

Cheeses & Seasonings

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Garnish

  • Fresh basil leaves, for garnish

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the eggplant, zucchini slices, and bell peppers on the sheet, brush both sides with olive oil, and season with salt and pepper.
  2. Roast Vegetables: Roast the vegetables in the oven for about 20 minutes, flipping them halfway through so they become tender and slightly charred.
  3. Cook Lasagna Noodles: Meanwhile, cook the lasagna noodles according to the package instructions, then drain and set aside to cool.
  4. Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper. Mix well to infuse the flavors.
  5. Assemble First Layers: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer three lasagna noodles over the sauce, then spread half of the roasted vegetables on top. Dollop and spread half of the ricotta mixture over the vegetables, then sprinkle with one-third of the mozzarella and parmesan cheeses.
  6. Repeat Layers: Add another 1/2 cup of marinara sauce, three more lasagna noodles, the remaining roasted vegetables, the rest of the ricotta mixture, and another one-third of the mozzarella and parmesan cheeses.
  7. Final Layer: Place the last three lasagna noodles on top, spread the remaining marinara sauce, and finish with the remaining mozzarella and parmesan cheeses for a golden crust.
  8. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the cheeses to melt.
  9. Uncover and Brown: Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly, indicating the lasagna is cooked through.
  10. Rest and Serve: Let the lasagna rest for at least 10 minutes before slicing to set. Garnish with fresh basil leaves before serving to add a fresh herbal note.

Notes

  • You can substitute gluten-free lasagna noodles if desired for a gluten-free option.
  • For a richer flavor, consider adding a sprinkle of red pepper flakes to the ricotta mixture.
  • Make ahead by assembling the lasagna a day before and refrigerating before baking.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • If you prefer, fresh herbs can replace dried oregano and basil for an even fresher taste.

Find it online: https://crispcharm.com/layered-mediterranean-vegetable-lasagna-with-creamy-ricotta-recipe/