Description
Indulge in the vibrant flavors of our Layered Mediterranean Vegetable Lasagna with Creamy Ricotta. This delightful dish showcases layers of roasted eggplant, zucchini, and bell peppers, harmoniously combined with creamy ricotta and gooey cheeses. Easy to prepare and packed with wholesome ingredients, this lasagna is perfect for family dinners or special occasions. Each bite brings a satisfying taste experience that will delight both vegetarians and meat lovers alike. Serve it alongside a fresh salad or garlic bread for an unforgettable meal that everyone will enjoy.
Ingredients
Scale
- 1 large eggplant
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- Olive oil
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the eggplant, zucchinis, and bell peppers; brush with olive oil, then season with salt and pepper.
- Roast the vegetables on the baking sheet for about 20 minutes until tender.
- Cook the lasagna noodles according to package instructions; drain and set aside.
- Mix ricotta cheese with minced garlic, oregano, basil, salt, and pepper in a bowl.
- In a 9×13-inch baking dish, layer half of the marinara sauce, three noodles, half of the roasted vegetables, half of the ricotta mixture, and one-third of mozzarella and parmesan cheeses. Repeat layers.
- Top with remaining noodles, marinara sauce, mozzarella, and parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake for an additional 15 minutes until golden brown.
- Let it rest for at least 10 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg