Description
A colorful and hearty Layered Mediterranean Vegetable Lasagna filled with roasted vegetables, creamy ricotta, spinach, and a rich tomato-basil sauce a wholesome and flavorful vegetarian main dish everyone will love.
Ingredients
9 lasagna noodles (regular or no-boil)
1 medium zucchini, sliced thin
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small eggplant, thinly sliced
1 small red onion, sliced
2 tbsp olive oil
Salt and pepper, to taste
2 cups ricotta cheese
1 egg
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cups marinara or tomato-basil sauce
1 tsp dried oregano
1 tsp dried basil
Fresh basil, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Toss zucchini, bell peppers, eggplant, and onion with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly golden.
3. Reduce oven temperature to 375°F (190°C).
4. Cook lasagna noodles according to package instructions (if not using no-boil), then drain and set aside.
5. In a bowl, mix ricotta, egg, spinach, Parmesan, oregano, and basil until combined.
6. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
7. Layer 3 noodles, followed by half of the ricotta mixture, half of the roasted vegetables, and 3/4 cup sauce. Sprinkle with mozzarella.
8. Repeat with another layer: noodles, remaining ricotta mixture, remaining veggies, sauce, and mozzarella.
9. Finish with a final layer of noodles, sauce, and the rest of the mozzarella and Parmesan.
10. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden.
11. Let rest for 10 minutes before slicing. Garnish with fresh basil before serving.
Notes
You can use grilled vegetables instead of roasted for a smoky flavor.
Make it gluten-free by using gluten-free lasagna noodles.
This lasagna tastes even better the next day — perfect for meal prep or gatherings.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 9g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg
Keywords: vegetable lasagna, mediterranean lasagna, roasted veggie pasta bake, vegetarian dinner