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Mediterranean Vegetable Lasagna

Ultimate Mediterranean Vegetable Lasagna That's Pure Comfort

This Mediterranean Vegetable Lasagna is a comforting, vegetarian dish that combines roasted vegetables with layers of creamy ricotta and gooey cheese.
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Prep Time 40 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Eggplant Adds hearty texture; can be substituted with zucchini or mushrooms.
  • 2 medium Zucchini Provides a sweet and delicate balance.
  • 1 medium Red Bell Pepper Offers a sweet crunch; can be swapped with green bell pepper.
  • 1 medium Yellow Bell Pepper Enhances color and mild sweetness.
  • 2 tablespoons Olive Oil Used for roasting vegetables; essential for Mediterranean flavor.
  • to taste Salt Enhances all ingredients' natural flavors.
  • to taste Pepper Enhances all ingredients' natural flavors.
For the Lasagna Layers
  • 12 sheets Lasagna Noodles Use gluten-free noodles for a gluten-free version.
  • 15 ounces Ricotta Cheese Can substitute with cottage cheese if desired.
  • 3 cups Mozzarella Cheese Use low-moisture mozzarella for best results.
  • 1 cup Parmesan Cheese Provides a sharp finish; use pecorino Romano for a different flavor profile.
  • 2 cloves Garlic Impacts aromatic warmth; use roasted garlic for a sweeter taste.
  • 2 teaspoons Dried Oregano Adds earthy Mediterranean herbiness; use fresh oregano for a stronger flavor.
  • 2 teaspoons Dried Basil Lends sweetness; substitute with fresh basil leaves if preferred.
  • 2 cups Marinara Sauce Any store-bought version works.
  • 1/4 cup Fresh Basil Leaves Used as a garnish for freshness.

Equipment

  • Baking sheet
  • Parchment paper
  • Large Pot
  • Mixing bowl
  • 9x13-inch baking dish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Wash and slice the eggplant, zucchini, and bell peppers into even pieces and arrange on the baking sheet.
  3. Brush vegetables with olive oil and sprinkle with salt and pepper before roasting for about 20 minutes.
  4. Cook the lasagna noodles in salted boiling water according to package instructions until al dente, then drain.
  5. Combine ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper in a mixing bowl until smooth.
  6. Spread ½ cup of marinara sauce in the bottom of a baking dish, layer with noodles, half of the roasted vegetables, and half of the ricotta mixture, followed by a third of the mozzarella and Parmesan.
  7. Repeat layering with another ½ cup of marinara sauce, noodles, remaining vegetables, and rest of the ricotta, topped with more mozzarella and Parmesan.
  8. Finish with last three noodles, spread remaining marinara sauce, and top with mozzarella and Parmesan.
  9. Cover with foil and bake for 25 minutes, uncover and bake for an additional 15 minutes until golden brown and bubbly.
  10. Let the lasagna rest for about 10 minutes before slicing and garnish with fresh basil leaves.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

This Mediterranean Vegetable Lasagna serves as a canvas for adding your favorite flavors and ingredients.

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