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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

A colorful and delicious lasagna packed with roasted vegetables, creamy ricotta, and gooey cheese, perfect for family dinners or entertaining.
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Temps de préparation 30 minutes
Temps de cuisson 40 minutes
Temps total 1 heure 10 minutes
Portions: 8 servings
Type de plat: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

Ingrédients
  

Vegetables
  • 1 large eggplant, sliced into 1/4-inch rounds Provides a meaty texture; substitute with zucchini or portobello mushrooms if desired.
  • 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
  • 1 large red bell pepper, halved and seeded
  • 1 large yellow bell pepper, halved and seeded
Sauce and Cheese
  • 2 cups marinara sauce Use homemade or store-bought. For extra spice, consider spicy varieties.
  • 1 cup ricotta cheese Can substitute with cottage cheese or blended tofu for vegan option.
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
Pasta and Seasonings
  • 9 pieces lasagna noodles Can use no-boil noodles, just add extra sauce.
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil, for brushing
  • to taste salt and pepper
Garnish
  • to taste fresh basil leaves For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper and arrange the eggplant, zucchini, and bell peppers. Brush both sides with olive oil and season with salt and pepper.
  3. Roast the vegetables in the oven for about 20 minutes, flipping halfway through, until they’re tender and slightly charred.
  4. While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
  5. In a small bowl, combine the ricotta cheese, minced garlic, oregano, basil, salt, and pepper.
Assembly
  1. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
  2. Place three lasagna noodles over the sauce. Add half of the roasted vegetables, followed by half of the ricotta mixture, and then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
  3. Repeat layering: 1/2 cup of marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, and another 1/3 of mozzarella and parmesan.
  4. Finish with a final layer of lasagna noodles topped with the rest of the marinara sauce and remaining mozzarella and parmesan cheeses.
Baking
  1. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
  2. Allow the lasagna to rest for at least 10 minutes before slicing.
Garnishing
  1. Garnish with fresh basil leaves before serving.

Nutrition

Portion: 1gCalories: 400kcalCarbohydrates: 35gProtéines: 20gFat: 22gLipides saturés: 10gSodium: 900mgFibre: 4gSucre: 6g

Notes

This lasagna can be made ahead of time and stored in the refrigerator. It also freezes well for up to 2-3 months.

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