Layered Mediterranean Vegetable Lasagna
Layered Mediterranean Vegetable Lasagna features roasted vegetables and creamy ricotta baked between cheesy lasagna noodles.
Equipment
- baking sheet
- parchment paper
- large pot
- colander
- Mixing Bowl
- 9x13 inch baking dish
- Aluminum Foil
- chef's knife
Ingredients
Roasted Mediterranean Vegetables
- 1 large eggplant, sliced into ¼-inch rounds
- 2 medium zucchini, sliced lengthwise into ¼-inch strips
- 1 each red bell pepper, halved and seeded
- 1 each yellow bell pepper, halved and seeded
- Olive oil, for brushing
- Salt and black pepper, to taste
Assembly and Cheese Mixture
- 9 each lasagna noodles
- 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
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
Preparation and Cooking
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Arrange eggplant, zucchini, and bell pepper halves on the prepared baking sheet. Brush all sides with olive oil and season with salt and pepper.
- Roast vegetables in the oven for 20 minutes, flipping once halfway through, until tender and slightly charred.
- While vegetables roast, cook lasagna noodles as directed on package. Drain thoroughly and set aside.
- Combine ricotta, minced garlic, dried oregano, dried basil, and salt and pepper in a small bowl. Mix until smooth.
- Spread ½ cup marinara sauce in the base of a 9x13-inch baking dish. Arrange three lasagna noodles over the sauce.
- Distribute half of the roasted vegetables over the noodles. Dollop and spread half the ricotta mixture over vegetables, then sprinkle with one third of the mozzarella and parmesan cheeses.
- Add another ½ cup marinara sauce, three more noodles, the remaining roasted vegetables, and the rest of the ricotta mixture. Sprinkle with another third of mozzarella and parmesan.
- Top with remaining noodles, spread over remaining marinara sauce, and finish with the last of the mozzarella and parmesan cheese.
- Cover baking dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
- Allow lasagna to rest at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Notes
Grilling the vegetables can yield a more pronounced smoky undertone. For a lighter texture, substitute ricotta with cottage cheese. Prepare in advance and refrigerate assembled dish up to two days before baking. Variety can be introduced by layering with mushrooms or spinach. Increase the number of layers for a taller presentation by doubling vegetables and cheese.
Nutrition
Serving: 1portionCalories: 367kcal
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