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Layered Mediterranean Vegetable Lasagna

Layered Mediterranean Vegetable Lasagna for Cozy Nights

Enjoy this Layered Mediterranean Vegetable Lasagna, a comforting and wholesome vegetarian dish that's perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Eggplant Can be replaced with additional zucchini if desired.
  • 2 medium Zucchini Use summer squash for a similar texture.
  • 1 cup Red and Yellow Bell Peppers Any sweet bell pepper can be used.
  • 2 tbsp Olive Oil Use extra virgin for optimal taste.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Pepper Freshly cracked black pepper is preferred.
For the Lasagna
  • 12 oz Lasagna Noodles Traditional or no-boil noodles.
  • 15 oz Ricotta Cheese Cottage cheese can be blended for a lighter option.
  • 2 cups Mozzarella Cheese Dairy-free mozzarella is an option for vegan diets.
  • 1 cup Parmesan Cheese Nutritional yeast can be used for a vegan-friendly option.
  • 2 cloves Garlic Use fresh garlic for the best aroma.
  • 1 tsp Dried Oregano Classic herb that complements the Mediterranean theme.
  • 1 tsp Dried Basil Classic herb that complements the Mediterranean theme.
  • 2 cups Marinara Sauce A high-quality sauce is recommended.
For Garnish
  • 1 cup Fresh Basil Leaves Provides color and herbal aroma.

Equipment

  • oven
  • baking sheet
  • 9x13-inch baking dish
  • mixing bowl
  • pot

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Arrange eggplant, zucchini, and bell peppers evenly on the baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast the vegetables in the oven for about 20 minutes, tossing halfway through.
  4. While the vegetables roast, cook the lasagna noodles in salted boiling water according to package directions.
  5. In a mixing bowl, combine ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
  6. Spread 1/2 cup of marinara sauce at the bottom of a 9x13-inch baking dish, layer 3 noodles, half of the roasted vegetables, half of the ricotta mixture, and top with 1/3 of both mozzarella and parmesan cheeses.
  7. Repeat layering with another layer of marinara sauce, 3 noodles, remaining roasted veggies, remaining ricotta mixture, finishing with another 1/3 of mozzarella and parmesan.
  8. Finish with a final layer of noodles and remaining marinara sauce, then sprinkle the last bits of mozzarella and parmesan on top.
  9. Cover with aluminum foil and bake for 25 minutes. Remove the foil, and bake for an additional 15 minutes until golden brown and bubbling.
  10. Let the lasagna rest for about 10 minutes before serving.
  11. Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Use fresh, seasonal vegetables for maximum flavor. Allow resting time after baking for better slices.

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