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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe

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★★★★★

4.5 from 69 reviews

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delicious and hearty vegetarian dish featuring roasted eggplant, zucchini, and bell peppers layered between tender lasagna noodles and a flavorful ricotta cheese mixture, all baked to perfection with marinara sauce and melted mozzarella and parmesan cheeses. Perfect for a comforting dinner that highlights Mediterranean flavors.

Ingredients

Scale

Vegetables

  • 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

Pasta

  • 9 lasagna noodles

Cheese Mixture

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated

Other Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups marinara sauce
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
  2. Prepare Vegetables: Arrange the eggplant slices, zucchini strips, and halved bell peppers on the baking sheet. Brush both sides with olive oil and season generously with salt and pepper to enhance their flavor.
  3. Roast Vegetables: Roast the prepared vegetables in the preheated oven for about 20 minutes, flipping them halfway through to ensure even cooking. Roast until the vegetables are tender and slightly charred for a smoky depth.
  4. Cook Lasagna Noodles: While the vegetables roast, cook the lasagna noodles according to the package instructions until al dente. Drain them well and set aside so they are ready for layering.
  5. Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese with minced garlic, dried oregano, dried basil, and salt and pepper to taste. Mix until well blended and flavorful.
  6. First Sauce Layer: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add moisture.
  7. First Layering: Place three cooked lasagna noodles over the sauce. Top with half of the roasted vegetables, then spread half of the ricotta mixture over the vegetables. Sprinkle 1/3 of the shredded mozzarella and grated parmesan cheeses on top.
  8. Second Layering: Repeat the layering process by spreading another 1/2 cup of marinara sauce, placing three more noodles, the remaining roasted vegetables, the rest of the ricotta mixture, and another 1/3 of the mozzarella and parmesan cheeses.
  9. Final Layer: Finish with the last three noodles, spread the remaining marinara sauce evenly, and top with the remaining mozzarella and parmesan cheeses for a cheesy crust.
  10. Bake Covered: Cover the lasagna dish with foil to prevent drying out and bake in the oven for 25 minutes, allowing all layers to meld and heat thoroughly.
  11. Bake Uncovered: Remove the foil and bake for an additional 15 minutes or until the top is golden, bubbly, and slightly browned for a perfect finish.
  12. Rest and Serve: Let the lasagna rest for at least 10 minutes before slicing, so it sets and is easier to serve. Garnish with fresh basil leaves for a vibrant, fresh touch before serving.

Notes

  • For extra flavor, consider adding a pinch of red pepper flakes to the ricotta mixture.
  • You can substitute the lasagna noodles with gluten-free noodles if needed.
  • The vegetable roasting step can be done a day ahead to save time.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
  • Use freshly grated parmesan for the best flavor.

Keywords: Mediterranean lasagna, vegetable lasagna, ricotta lasagna, vegetarian lasagna, baked pasta, roasted vegetables, Mediterranean cuisine

Find it online: https://yumwithmia.com/layered-mediterranean-vegetable-lasagna-with-creamy-ricotta-recipe/