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Layered Mediterranean Vegetable Lasagna

A vibrant and satisfying dish filled with fresh vegetables, creamy cheeses, and aromatic herbs, perfect for family gatherings and stylish dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large eggplant, sliced into 6 mm rounds
  • 2 medium zucchinis, sliced lengthwise into 6 mm strips
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
Noodles and Sauces
  • 9 lasagna noodles
  • 480 ml marinara sauce
Cheeses
  • 250 g ricotta cheese
  • 100 g shredded mozzarella cheese
  • 100 g grated parmesan cheese
Flavors and Seasoning
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp olive oil, for brushing
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish

Method
 

Preparation
  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Arrange the eggplant, zucchini, and bell peppers on the sheet. Brush both sides with olive oil and season with salt and pepper.
  3. Roast for 20 minutes, flipping halfway through, until tender and slightly charred.
  4. While the vegetables roast, cook the lasagna noodles according to package instructions. Drain them and set aside.
  5. In a bowl, combine ricotta cheese, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.
Layering
  1. Spread 120 ml marinara sauce on the base of a 33 x 23 cm baking dish.
  2. Layer three lasagna noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta mixture, and one-third of the mozzarella and parmesan.
  3. Repeat layering with another 120 ml marinara, another three noodles, remaining roasted vegetables, the rest of the ricotta, and one-third each of mozzarella and parmesan.
  4. Top with the last three noodles, remaining marinara, and the rest of the mozzarella and parmesan.
Baking
  1. Cover the dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
  3. Let rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Notes

Store leftovers in the fridge for 3-5 days or freeze for up to 3 months. Consider variations like spinach or mushrooms, and use no-boil noodles for convenience.