Go Back
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

A flavorful Mediterranean twist on classic lasagna, layered with roasted eggplant, zucchini, and bell peppers with creamy ricotta cheese, garlic, and Italian herbs for a satisfying vegetarian main course.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Italian, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant sliced into 1/4-inch rounds
  • 2 medium zucchini sliced lengthwise into 1/4-inch strips
  • 1 whole red bell pepper halved and seeded
  • 1 whole yellow bell pepper halved and seeded
  • 3 tbsp olive oil for brushing vegetables
  • 1 tsp salt divided, plus more to taste
  • 1/2 tsp black pepper divided, plus more to taste
  • 9 whole lasagna noodles
  • 1 cup ricotta cheese whole milk or part-skim
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 1/4 cup fresh basil leaves for garnish

Equipment

  • baking sheet
  • parchment paper
  • 9x13 inch baking dish
  • Small mixing bowl
  • Aluminum foil
  • Pastry brush

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Arrange the eggplant slices, zucchini strips, and bell pepper halves on the prepared baking sheet. Brush both sides of all vegetables with olive oil and season generously with salt and pepper.
  3. Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway through, until tender and slightly charred on the edges. Once roasted, slice the bell peppers into strips for easier layering.
  4. While the vegetables are roasting, cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
  5. In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper until well combined. Taste and adjust seasoning as needed.
  6. Spread 1/2 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish (at least 2 inches deep).
  7. Place three lasagna noodles over the sauce, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and Parmesan cheeses.
  8. Repeat the layering: spread 1/2 cup marinara sauce, add three lasagna noodles, arrange remaining roasted vegetables, spread remaining ricotta mixture, and top with 1/3 of the mozzarella and Parmesan.
  9. Finish with the final layer of three lasagna noodles, remaining marinara sauce, and all remaining mozzarella and Parmesan cheeses.
  10. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  11. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
  12. Let the lasagna rest for at least 10 minutes before slicing to allow the layers to set. Garnish with fresh basil leaves before serving.

Notes

Betty's Tips: Grilling the vegetables instead of roasting adds a wonderful smoky flavor. You can make this lasagna 1 to 2 days in advance and refrigerate until ready to bake. For a lighter version, substitute cottage cheese (drained and pulsed smooth) for ricotta. Feel free to add mushrooms, spinach, or other vegetables based on preference. For freezing: Assemble lasagna but don't bake, wrap tightly with foil, and freeze up to 2 months. Bake from frozen by adding 10 extra minutes under foil. Make sure your baking dish is at least 2 inches deep to accommodate all layers.
QR Code linking back to recipe