Description
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delicious comfort food featuring tender roasted vegetables layered with creamy ricotta and herbed marinara.
Ingredients
Scale
- 2 Zucchini
- 1 Eggplant
- 15 oz Ricotta cheese
- 2 cups Marinara sauce
- 9 Lasagna noodles (no-boil or cooked)
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 cups Mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1/4 cup Fresh basil (chopped)
- 1 tbsp Fresh oregano or thyme (chopped)
- Salt & black pepper to taste
- Optional: red pepper flakes
Instructions
- Slice zucchini, eggplant, and bell peppers; toss with olive oil, salt, and pepper, then roast until tender.
- Stir ricotta with garlic, chopped herbs, salt, and pepper until creamy.
- Spread a thin layer of marinara in a baking dish.
- Layer noodles, ricotta mixture, roasted vegetables, marinara, and mozzarella.
- Repeat layers, finishing with sauce, mozzarella, and parmesan.
- Cover and bake until bubbly, then uncover to brown the top.
- Rest briefly, garnish with fresh basil, and slice to serve.
Notes
- For a spicier version, add optional red pepper flakes.
- Let the lasagna rest for at least 10 minutes before slicing for easier serving.
- Feel free to substitute vegetables based on seasonal availability.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg