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Layered Mediterranean Vegetable Lasagna

Irresistible Layered Mediterranean Vegetable Lasagna Recipe

This Layered Mediterranean Vegetable Lasagna is a wholesome vegetarian meal, packed with flavor and nourishing ingredients, ideal for family gatherings and cozy nights.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting 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 Adds a hearty texture; can be substituted with mushrooms or additional zucchini.
  • 2 medium Zucchini Adds mild sweetness; can replace with yellow squash.
  • 1 large Red Bell Pepper Provides a juicy crunch and sweetness; substitute with other bell pepper colors.
  • 1 large Yellow Bell Pepper Lightens flavor profile; can interchange with more green bell peppers.
  • 2 tablespoons Olive Oil For roasting; other oils could work, but olive oil is preferred.
  • 2 cloves Minced Garlic Provides aromatic depth; garlic powder may be used in a pinch.
For the Lasagna Layers
  • 12 sheets Lasagna Noodles Structural element; gluten-free noodles can replace regular ones.
  • 1 cup Ricotta Cheese Creamy filling; cottage cheese could be used for a lower-fat option.
  • 2 cups Mozzarella Cheese (shredded) For a gooey texture; can swap with any melting cheese.
  • 1 cup Parmesan Cheese (grated) Adds flavor and helps create a crispy topping; Pecorino Romano can be a substitute.
For Seasoning and Sauce
  • 1 teaspoon Salt To enhance natural flavors; use according to taste.
  • 1 teaspoon Pepper To enhance natural flavors; use according to taste.
  • 2 teaspoons Dried Oregano Imparts classic Mediterranean flavor; fresh oregano can be used in triple the amount.
  • 2 teaspoons Dried Basil Complements the ricotta; fresh basil could replace at three times the quantity.
  • 2 cups Marinara Sauce Ties all ingredients together; homemade or store-bought works well.
  • 1 handful Fresh Basil Leaves Garnish for color and aroma.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large Pot
  • Mixing Bowl
  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant, zucchini, and bell peppers, arrange on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes.
  3. Boil salted water in a large pot and cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean surface.
  4. In a mixing bowl, combine ricotta cheese, minced garlic, oregano, basil, and a pinch of salt and pepper. Mix until smooth.
  5. In a 9x13-inch baking dish, spread ½ cup of marinara sauce on the bottom, layer with three lasagna noodles, half of the roasted veggies, half of the ricotta mixture, and ⅓ of the mozzarella and Parmesan cheese.
  6. Repeat layering with another ½ cup of marinara sauce, three more noodles, the remaining veggies, the rest of the ricotta, and another ⅓ of the cheeses.
  7. Place the last three noodles on top, spread remaining marinara sauce, and top with remaining mozzarella and Parmesan cheese.
  8. Cover tightly with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15 minutes until golden brown.
  9. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Ensure vegetables are cut evenly for uniform roasting and let the lasagna rest for 10 minutes post-baking to set the layers perfectly.

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