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Mediterranean Vegetable Lasagna

Mediterranean Vegetable Lasagna: A Wholesome Flavor Adventure

Mediterranean Vegetable Lasagna combines roasted vegetables, creamy ricotta, and aromatic herbs into a wholesome meal that is satisfying and customizable.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 large eggplant substitute with zucchini or mushrooms
  • 2 medium zucchini can be substituted with yellow squash
  • 1 large red bell pepper substitute with green bell pepper for less sweetness
  • 1 large yellow bell pepper can be substituted with more green or red bell peppers
  • 2 tablespoons olive oil use any neutral oil if needed
  • to taste salt
  • to taste pepper
For the Lasagna Layers
  • 12 sheets lasagna noodles gluten-free noodles can be used
  • 15 ounces ricotta cheese can substitute with cottage cheese
  • 2 cups mozzarella cheese substitute with fontina for a different flavor
  • 1 cup parmesan cheese Roman or Pecorino can substitute
For the Seasoning and Sauce
  • 2 cloves garlic (minced) adjust quantity based on preference
  • 1 teaspoon dried oregano use fresh oregano for more intensity (3x the amount)
  • 1 teaspoon dried basil fresh basil can also be used (3x the amount)
  • 2 cups marinara sauce store-bought or homemade can be used
For the Garnish
  • a handful fresh basil leaves optional but enhances presentation

Equipment

  • Oven
  • large baking sheet
  • Parchment paper
  • Large pot
  • Medium bowl
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Slice the eggplant, zucchini, and bell peppers into even pieces. Arrange them on the baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast the vegetables for 20 minutes, flipping halfway through for even cooking.
  4. Cook the lasagna noodles according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
  5. In a medium bowl, combine ricotta cheese, minced garlic, oregano, basil, salt, and pepper. Stir until smooth.
  6. Spread ½ cup of marinara sauce across the bottom of a 9x13 inch baking dish.
  7. Layer three lasagna noodles over the sauce, then half of the roasted vegetables, half of the ricotta mixture, and a third of the mozzarella and parmesan cheese.
  8. Repeat with another layer of marinara sauce, noodles, remaining roasted veggies, remaining ricotta, and another third of mozzarella and parmesan.
  9. Finish with the last three noodles, topping them with the remaining marinara sauce and lastly with the remaining mozzarella and parmesan cheese.
  10. Cover the dish with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes until golden.
  11. Let the lasagna rest for about 10 minutes before serving to set the layers.
  12. Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Ensure to cook noodles al dente to prevent mushiness. Customize with seasonal vegetables for varied flavors.

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