Description
A comforting, flavorful layered Mediterranean vegetable lasagna made with roasted eggplant, zucchini, sweet peppers, and creamy ricotta cheese. Perfect for vegetarians and fans of Mediterranean cuisine.
Ingredients
1 medium eggplant, thinly sliced
1 large zucchini, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 cups baby spinach
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
¼ cup chopped fresh basil or 1 teaspoon dried
½ teaspoon salt
¼ teaspoon black pepper
3 cups marinara sauce
9 to 12 lasagna noodles, no-boil or pre-cooked
1 cup shredded mozzarella cheese for topping
¼ cup grated Parmesan cheese for topping
Instructions
Preheat oven to 425°F. Arrange eggplant, zucchini, peppers, and onion on a baking sheet. Drizzle with olive oil and season with oregano, basil, salt, and pepper. Roast for 20 to 25 minutes until tender and lightly charred.
Sauté spinach in a pan over medium heat for 1 to 2 minutes until wilted. Set aside.
In a large bowl, combine ricotta cheese, mozzarella, Parmesan, egg, garlic, basil, salt, and black pepper. Mix until smooth and creamy.
Reduce oven temperature to 375°F. In a large baking dish, spread a thin layer of marinara sauce.
Layer noodles, ricotta mixture, roasted vegetables, spinach, and more marinara. Repeat this layering two more times. Finish with noodles, remaining sauce, mozzarella, and Parmesan on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 to 12 minutes until bubbly and golden on top.
Let lasagna rest for 10 to 15 minutes before slicing and serving.
Notes
You can prepare this lasagna a day in advance and refrigerate it before baking. It also freezes well in individual portions. For a vegan version, substitute the ricotta and mozzarella with plant-based alternatives. To reduce carbs, swap noodles for zucchini or eggplant slices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean, Italian
Nutrition
- Serving Size: 1 slice (1/8th of dish)
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, vegetarian lasagna, roasted vegetable lasagna, ricotta lasagna