Layered Mediterranean Vegetable Lasagna With Creamy Ricotta
A comforting bake of Layered Mediterranean Vegetable Lasagna With Creamy Ricotta, filled with roasted vegetables, tender noodles, and creamy cheeses for a vibrant, satisfying vegetarian meal.
Calories:
Ingredients
- 1 large eggplant sliced into ¼ inch rounds
- 2 medium zucchinis sliced lengthwise into ¼ 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
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment. Arrange the eggplant, zucchini, and bell peppers on the sheet, brush with olive oil, and season with salt and pepper.
- Roast the vegetables for about 20 minutes, flipping halfway, until tender and lightly charred.
- Cook the lasagna noodles until al dente, then drain and place on a lightly oiled surface.
- Mix the ricotta with garlic, oregano, basil, salt, and pepper until smooth.
- Spread ½ cup marinara sauce in the bottom of a 9×13-inch baking dish and place three noodles on top.
- Add half of the roasted vegetables, half of the ricotta mixture, and one third of the mozzarella and Parmesan.
- Add another ½ cup marinara sauce and top with three more noodles.
- Layer with the remaining vegetables, the rest of the ricotta, and another third of the cheeses.
- Place the final three noodles on top and finish with the remaining marinara and cheeses.
- Cover with foil and bake for 25 minutes, then uncover and bake 15 minutes more. Let rest 10 minutes before serving with fresh basil.