Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
This vibrant Mediterranean vegetable lasagna is layered with creamy ricotta, roasted veggies, and melty mozzarella. A healthy and satisfying vegetarian dinner!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Dish, Vegetarian Comfort Food
- Method: Roasting & Baking
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
Ingredients
2 medium zucchini, sliced
1 medium eggplant, sliced
2 bell peppers, sliced
2 cups fresh spinach
3 tbsp olive oil
Salt & pepper, to taste
2 cups ricotta cheese, drained overnight
1 large egg
½ cup grated Parmesan cheese
½ tsp nutmeg
3 cups tomato sauce
9–12 lasagna sheets (fresh or dried)
2 cups shredded mozzarella cheese
1 tbsp fresh basil, chopped
Instructions
1. Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss zucchini, eggplant, and bell peppers with olive oil, salt, and pepper.
Roast on a baking sheet for 20–25 minutes, until tender and lightly caramelized.
2. Prepare the Ricotta Mixture
In a mixing bowl, combine ricotta, egg, Parmesan, nutmeg, and basil.
Mix until smooth and creamy.
3. Layer the Lasagna
Reduce oven to 375°F (190°C).
Spread a thin layer of tomato sauce in a greased 9×13-inch baking dish.
Add lasagna sheets, roasted vegetables, ricotta mixture, spinach, and more sauce.
Repeat layers until ingredients are used up.
4. Top with Cheese
Finish with shredded mozzarella and a sprinkle of Parmesan.
5. Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10–15 minutes, until golden and bubbling.
6. Rest & Serve
Let lasagna rest for 10 minutes before slicing.
Garnish with fresh basil and serve warm.
Notes
Drain ricotta overnight to prevent excess moisture.
Roasting vegetables enhances flavor and avoids soggy layers.
Resting time helps achieve clean, beautiful slices.
Swap lasagna sheets with zucchini noodles for a gluten-free version.
