Description
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a hearty, comforting vegetarian lasagna packed with roasted eggplant, zucchini, red and yellow bell peppers, creamy ricotta, mozzarella, Parmesan, and rich tomato sauce. Roasting the vegetables first brings out their natural sweetness and adds delicious caramelised edges to every layer.
Ingredients
1 large eggplant, sliced into 1/4-inch rounds
2 medium zucchinis, sliced lengthwise
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried Italian seasoning
9 lasagna noodles
1 cup (250 g) ricotta cheese
1 cup (100 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
2 cups (480 ml) marinara or tomato sauce
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried basil
1 large egg
2 tbsp fresh parsley, chopped
1/4 tsp black pepper
1/2 cup shredded mozzarella, optional
Fresh basil leaves
Fresh parsley
Extra Parmesan, for serving
Instructions
1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. Arrange the eggplant, zucchini, red bell pepper, and yellow bell pepper on the prepared baking sheets. Brush with olive oil and season with salt, black pepper, and Italian seasoning. Roast for 20–25 minutes, turning the vegetables halfway through, until tender and lightly caramelised.
3. Meanwhile, cook the lasagna noodles according to the package directions until just tender. Drain and lay them flat so they don’t stick together.
4. In a bowl, combine the ricotta, egg, Parmesan, minced garlic, oregano, basil, parsley, and black pepper. Mix until creamy and well combined.
5. Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish.
6. Place 3 lasagna noodles over the sauce. Spread about 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the roasted vegetables and about 1/3 of the mozzarella.
7. Add another layer of noodles, ricotta, roasted vegetables, mozzarella, and tomato sauce. Repeat once more until the ingredients are used.
8. Place the final noodles on top and spread with the remaining tomato sauce. Sprinkle generously with the remaining mozzarella and Parmesan.
9. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is bubbling and golden.
10. Allow the lasagna to rest for 10–15 minutes before slicing. Garnish with fresh basil and parsley, then serve warm.
Notes
Give the roasted vegetables enough space on the baking sheets so they roast and caramelise rather than steam.
Cook the lasagna noodles until just tender so they hold their structure during baking.
Let the lasagna rest for 10–15 minutes before slicing. This helps the layers settle and makes serving easier.
Use freshly grated Parmesan for a rich, savoury finish.
Finish with fresh basil and parsley to add freshness that balances the creamy cheese and roasted vegetables.
The assembled lasagna can be prepared ahead and baked when ready to serve.
Other suitable Mediterranean-style vegetables can be incorporated according to preference.
Serve with a simple green salad, roasted vegetables, or crusty bread, with a light drizzle of olive oil and extra Parmesan if desired.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean