Mediterranean Vegetable Lasagna
A lighter and brighter take on traditional lasagna, featuring roasted vegetables and creamy ricotta, perfect for summer dining or any vegetarian meal.
Ingredients
Roasted Vegetables
- 1 large eggplant, sliced into 1/4-inch rounds
- 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
- as needed Olive oil, for brushing (or avocado oil)
- to taste Salt and pepper
Lasagna Layers
- 9 pieces lasagna noodles (regular) (use no-boil if you prefer to skip boiling)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated (or Pecorino Romano)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce (homemade or store-bought)
- as needed Fresh basil leaves, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the eggplant rounds, zucchini strips, and bell pepper halves on the baking sheet. Brush both sides with olive oil and season with salt and pepper.
- Roast the vegetables for about 20 minutes, flipping halfway, until they’re tender and have a bit of char. Remove peppers, peel if desired, and slice into strips.
- While the vegetables roast, cook lasagna noodles per package directions. Drain and lay flat on a baking sheet to prevent sticking. If using no-boil noodles, skip this step.
- In a small bowl, combine ricotta with minced garlic, oregano, basil, and a pinch of salt and pepper. Taste and adjust seasoning.
Assembly
- Spread 1/2 cup of marinara sauce across the bottom of a 9x13-inch baking dish. Lay three lasagna noodles over the sauce.
- Top the noodles with half of the roasted vegetables. Spoon half of the ricotta mixture over the vegetables and spread gently. Sprinkle with one-third of the shredded mozzarella and grated parmesan.
- Repeat the layering: 1/2 cup marinara, three noodles, remaining vegetables, remaining ricotta, and another one-third of the cheeses.
- Finish with the last three noodles, the remaining marinara sauce, and the remaining mozzarella and parmesan on top.
Baking
- Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 15 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves and serve.
Notes
For variations, consider adding spinach or kale to the ricotta layer. Cool the lasagna to room temperature, then cover tightly and refrigerate for up to 4 days. It can also be frozen for up to 3 months.