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Layered Mediterranean Vegetable Lasagna

A hearty vegetarian lasagna packed with roasted eggplant, zucchini, and peppers, layered with creamy seasoned ricotta and rich marinara sauce.
Print Recipe
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 2 medium zucchini sliced into 1/4 inch rounds
  • 1 large eggplant sliced into 1/4 inch rounds or planks
  • 2 medium bell peppers red and yellow, seeded and sliced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
Cheese Filling
  • 15 oz ricotta cheese whole milk
  • 1 large egg lightly beaten
  • 0.5 cup parmesan cheese grated
  • 0.25 cup fresh basil chopped
Assembly
  • 12 sheets lasagna noodles no-boil or cooked
  • 24 oz marinara sauce good quality
  • 3 cups mozzarella cheese shredded

Equipment

  • 9x13 Baking Dish
  • Baking sheets
  • Mixing bowls
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Arrange sliced zucchini, eggplant, and peppers on baking sheets.
  2. Drizzle veggies with olive oil, salt, pepper, and oregano. Roast for 20-25 mins until tender. Remove and reduce oven to 375°F (190°C).
  3. In a bowl, mix ricotta, egg, parmesan, basil, salt, and pepper until smooth.
  4. Spread a thin layer of sauce in a 9x13 inch baking dish.
  5. Place 3-4 noodles to cover the bottom. Spread 1/3 of the ricotta mixture over noodles.
  6. Layer half of the roasted vegetables on top. Spoon sauce over veggies and sprinkle with 1/3 of the mozzarella.
  7. Repeat layers: Noodles, Ricotta, Remaining Veggies, Sauce, Mozzarella.
  8. Top with final noodles, remaining sauce, and the rest of the mozzarella and parmesan.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake 15-20 mins until golden and bubbly.
  10. Let rest for 20 minutes before slicing to ensure layers hold together.

Notes

Roasting the vegetables is essential to prevent a watery lasagna.