Description
A mouthwatering Mediterranean Vegetable Lasagna filled with roasted vegetables, creamy ricotta, and gooey mozzarella, perfect for vegetarians and gatherings.
Ingredients
Scale
- 1 medium Eggplant (Substitute with zucchini or butternut squash)
- 2 medium Zucchini (Can be replaced with yellow squash)
- 1 medium Red Bell Pepper (Substitute with green bell pepper)
- 1 medium Yellow Bell Pepper (Can be omitted or replaced with additional zucchini)
- 15 oz Ricotta Cheese (Substitute with cottage cheese for lower fat option)
- 12 oz Mozzarella Cheese (Can mix with less fat mozzarella)
- 1/2 cup Parmesan Cheese (May replace with nutritional yeast for vegan option)
- 2 tbsp Olive Oil (Can use avocado oil)
- 3 cloves Minced Garlic (Substitute with garlic powder if needed)
- 1 tbsp Dried Oregano (Use fresh oregano for more vibrancy)
- 1 tbsp Dried Basil (Fresh basil can be substituted, using more to taste)
- 1 tsp Salt (Adjust to personal taste)
- 1 tsp Pepper (Adjust to personal taste)
- 12 oz Lasagna Noodles (Use gluten-free lasagna noodles for GF option)
- 2 cups Marinara Sauce (Can exchange for homemade tomato sauce)
- Fresh Basil Leaves (Optional but adds freshness and color)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the eggplant, zucchini, and bell peppers into even pieces. Spread them on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables for about 20 minutes, flipping halfway through, until tender and slightly charred.
- Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat.
- In a mixing bowl, combine ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until smooth.
- Spread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer three lasagna noodles over the sauce, add half of the roasted vegetables, half of the ricotta mixture, and sprinkle ⅓ of the mozzarella and Parmesan cheeses.
- Repeat the layering with another ½ cup marinara sauce, three noodles, remaining roasted vegetables and ricotta mixture, and another ⅓ of the cheeses.
- For the final layer, place the last three noodles on top, add remaining marinara sauce, and sprinkle remaining mozzarella and Parmesan cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Allow the lasagna to rest for 10 minutes before slicing.
- Slice and garnish with fresh basil leaves before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 50 mg