Description
A hearty, flavor-packed Mediterranean vegetable lasagna layered with roasted vegetables, creamy ricotta, and melty mozzarella a comforting, wholesome vegetarian dish perfect for family dinners.
Ingredients
2 tbsp olive oil
1 small eggplant, diced
1 zucchini, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, chopped
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
2 cups marinara sauce
9 lasagna noodles, cooked and drained
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups shredded mozzarella cheese
Fresh basil for garnish
Instructions
1. Preheat the oven to 375°F (190°C).
2. Toss the eggplant, zucchini, bell peppers, and onion with olive oil, oregano, basil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
3. In a bowl, combine ricotta cheese, Parmesan, and egg; mix until smooth.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
5. Layer 3 lasagna noodles, followed by half the roasted vegetables, half the ricotta mixture, and a sprinkle of mozzarella.
6. Repeat the layers and top with remaining noodles, sauce, and mozzarella.
7. Cover with foil and bake for 25 minutes, then uncover and bake an additional 15 minutes until golden and bubbly.
8. Let rest for 10 minutes before slicing and garnish with fresh basil.
Notes
Add spinach or kale to the ricotta layer for extra greens.
Use whole-wheat lasagna noodles for a healthier option.
Pairs beautifully with a crisp green salad and garlic bread.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 9g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
Keywords: vegetable lasagna, Mediterranean lasagna, ricotta lasagna, vegetarian dinner, roasted vegetable pasta bake