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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
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Discover the delicious Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, a vibrant and wholesome dish that combines roasted eggplant, zucchini, and bell peppers with creamy ricotta and gooey cheeses. This lasagna is perfect for family gatherings or special occasions, offering a delightful medley of flavors and textures that will please both vegetarians and meat-lovers alike. With its colorful layers and rich taste, it’s not just a meal; it’s an experience. Easy to prepare and great for meal prep, this dish is an excellent choice for a satisfying weeknight dinner.

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, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the eggplant, zucchinis, and bell peppers. Arrange them on the baking sheet, brush with olive oil, season with salt and pepper, then roast for about 20 minutes.
  3. Cook lasagna noodles according to package instructions; drain well.
  4. In a bowl, mix ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
  5. In a baking dish, layer marinara sauce, noodles, half of the roasted vegetables, half of the ricotta mixture, and a third of both mozzarella and parmesan cheeses. Repeat layers until all ingredients are used.
  6. Cover with foil and bake for 25 minutes; remove foil and bake an additional 15 minutes until golden brown.
  7. Let rest for 10 minutes before slicing.

Nutrition

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