Name: Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant, sliced into 1/4-inch rounds; 2 medium zucchinis, sliced lengthwise into 1/4-inch strips; 1 red bell pepper, halved and seeded; 1 yellow bell pepper, halved and seeded; Olive oil, for brushing; Salt and pepper, to taste; 9 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

Introduction

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delicious, hearty vegetarian dish bursting with roasted vegetables and rich cheeses. It’s perfect for a comforting dinner that feels both fresh and indulgent. With layers of eggplant, zucchini, peppers, and three kinds of cheese, this lasagna is sure to become a family favorite.

The dish shows a square stack with four main layers on a white plate. The bottom layer is a soft, cooked yellow vegetable base with red roasted peppers around it. Above this is a thick, creamy white cheese layer speckled with green herbs. The third layer consists of slices of grilled dark purple eggplant and green zucchini, arranged upright around the edges and flat on top. The final layer on top features roasted red bell peppers with a slightly charred texture and a fresh green basil leaf garnish placed in the center. Small drops of olive oil and herbs are scattered around the plate on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large eggplant, sliced into 1/4-inch rounds

2 medium zucchinis, sliced lengthwise into 1/4-inch strips

1 red bell pepper, halved and seeded

1 yellow bell pepper, halved and seeded

Olive oil, for brushing

Salt and pepper, to taste

9 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

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Arrange the eggplant, zucchini slices, and bell peppers on the baking sheet. Brush both sides with olive oil and season with salt and pepper.

Step 3: Roast the vegetables for about 20 minutes, flipping halfway through, until they are tender and slightly charred.

Step 4: While the vegetables roast, cook the lasagna noodles according to package instructions. Drain and set aside.

Step 5: In a small bowl, combine ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well.

Step 6: Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.

Step 7: Layer three lasagna noodles over the sauce, then half of the roasted vegetables. Spread half the ricotta mixture over the vegetables, and sprinkle with one-third of the mozzarella and parmesan cheeses.

Step 8: Repeat the layering: add 1/2 cup marinara sauce, three lasagna noodles, the remaining roasted vegetables, remaining ricotta mixture, and another one-third of the mozzarella and parmesan cheeses.

Step 9: Finish with a last layer of lasagna noodles, the remaining marinara sauce, and the rest of the mozzarella and parmesan cheeses.

Step 10: Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly.

Step 11: Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves and serve.

Tips & Variations

For extra flavor, add a layer of sautéed spinach or mushrooms between the vegetable layers.

Use gluten-free lasagna noodles to make this dish gluten-free.

Substitute the ricotta mixture with cottage cheese for a lighter texture.

Prepare the dish a day ahead to allow flavors to meld; just add an extra 10 minutes to the baking time if baking from cold.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. This lasagna also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use fresh herbs instead of dried oregano and basil?

Yes, fresh herbs can be used for a brighter flavor. Use about three times the amount of fresh herbs compared to dried, adding them to the ricotta mixture or garnishing the finished dish.

Do I need to peel the eggplant and zucchini before roasting?

Peeling is optional. The skin adds texture and nutrients, so feel free to leave it on unless you prefer a smoother texture or if the skins are particularly thick.