Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Indulge in the comforting flavors of Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, a delightful dish that will become a family favorite. This vibrant lasagna features layers of tender roasted eggplant, zucchini, and bell peppers, all interspersed with creamy ricotta and gooey mozzarella cheeses. Topped with a rich marinara sauce, this hearty meal is perfect for busy weeknights or gatherings where everyone can enjoy a slice of homemade goodness. Best of all, it can be prepared ahead of time and tastes even better the next day!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 large eggplant
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 2 cups marinara sauce
- Olive oil
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Slice vegetables and brush with olive oil; season with salt and pepper. Roast for about 20 minutes.
- Cook lasagna noodles according to package instructions; drain.
- Mix ricotta with 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 ingredients are used up.
- Bake covered for 25 minutes; uncover and bake an additional 15 minutes until golden.
- Let rest for at least 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg