Print

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the delightful Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, a vibrant and wholesome dish that showcases the rich flavors of roasted vegetables layered with creamy ricotta and gooey cheeses. This recipe is perfect for family dinners, gatherings, or a cozy night in. Each slice bursts with nutritious ingredients, making it an ideal choice for anyone seeking a healthy yet satisfying meal. With straightforward preparation steps and minimal cooking time, you can easily impress your guests or treat your family to a comforting Italian-inspired feast.

Ingredients

Scale
  • 1 large eggplant
  • 2 medium zucchinis
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Olive oil
  • 9 lasagna noodles
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 1 cup parmesan cheese
  • 2 cups marinara sauce
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant and zucchini; halve the bell peppers. Brush with olive oil and season with salt and pepper. Roast for about 20 minutes until tender.
  3. Cook lasagna noodles according to package instructions; drain well.
  4. In a mixing bowl, combine ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
  5. In a 9×13-inch baking dish, layer marinara sauce, noodles, roasted vegetables, ricotta mixture, and cheeses in that order until all ingredients are used.
  6. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes until golden brown.
  7. Let it rest for 10 minutes before serving.

Nutrition

Find it online: https://trandtaste.com/layered-mediterranean-vegetable-lasagna-with-creamy-ricotta/

save me