Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Indulge in the comforting layers of Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, a delightful dish that brings together the vibrant flavors of roasted vegetables, creamy cheeses, and aromatic herbs. Perfect for family dinners or meal prep, this lasagna is not only delicious but also packed with healthy ingredients, making it a nourishing choice for any occasion.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 large eggplant
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- Olive oil
- Salt and pepper
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice eggplant, zucchinis, and bell peppers; brush with olive oil and season with salt and pepper. Roast for about 20 minutes until tender.
- Cook lasagna noodles according to package instructions; set aside.
- In a bowl, mix ricotta cheese, minced garlic, oregano, basil, salt, and pepper.
- In a baking dish, layer marinara sauce, noodles, roasted vegetables, ricotta mixture, and cheeses in that order. Repeat layers ending with noodles topped by marinara sauce and remaining cheese.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 15 minutes until golden. Let rest before slicing.
Nutrition
- Serving Size: 1/8 of the lasagna (approximately 225g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg