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Mediterranean Vegetable Lasagna

Layered Mediterranean Vegetable Lasagna That Melts in Your Mouth

This Mediterranean Vegetable Lasagna combines roasted vegetables, creamy ricotta, and melty cheeses for a wholesome, delicious dish.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Eggplant Substitute with zucchini or mushrooms if desired
  • 2 medium Zucchini Can be swapped for yellow squash
  • 1 large Red Bell Pepper Use green bell peppers for a slightly different flavor
  • 1 large Yellow Bell Pepper Can substitute with additional red bell pepper
  • 2 tablespoons Olive Oil Use good quality oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Lasagna Base
  • 12 sheets Lasagna Noodles Use gluten-free for gluten-free option
  • 2 cups Marinara Sauce Choose a quality brand or homemade
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Can substitute with cottage cheese
  • 2 cups Mozzarella Cheese Use low-moisture mozzarella for optimal melt
  • 1 cup Parmesan Cheese For a golden top
For Flavor Enhancements
  • 2 cloves Garlic Minced
  • 1 teaspoon Dried Oregano Can use fresh (3x amount)
  • 1 teaspoon Dried Basil Can use fresh as well
  • 1/4 cup Fresh Basil Leaves For garnish

Equipment

  • Large baking sheet
  • 9x13-inch baking dish
  • mixing bowl
  • Pot

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Rinse and prepare all your vegetables—eggplant, zucchini, and bell peppers.
Roasting
  1. Arrange sliced vegetables on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
  2. Roast in the preheated oven for about 20 minutes, turning halfway through.
Cooking Noodles
  1. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions.
  2. Drain the noodles and rinse under cold water.
Making Ricotta Filling
  1. In a bowl, mix ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper until smooth.
Layering Lasagna
  1. Spread ½ cup of marinara sauce in a baking dish, layer three noodles, half the roasted vegetables, and half the ricotta mixture.
  2. Sprinkle ⅓ of mozzarella and parmesan cheeses on top.
Final Layer
  1. Repeat layers: noodles, remaining roasted vegetables, remaining ricotta, and another ⅓ of the cheeses.
  2. Top with three more noodles and spread the remaining marinara sauce and cheeses.
Baking
  1. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes.
Cooling
  1. Remove from oven and let cool for about 10 minutes before serving.
  2. Garnish with fresh basil leaves.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

For best results, allow the lasagna to rest after baking and use fresh, high-quality ingredients.

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