Layered Mediterranean Vegetable Lasagna: A Creamy, Indulgent Delight
Enjoy the layers of delicious vegetables and creamy ricotta in this Mediterranean-style lasagna.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups ricotta cheese
- 1 pound zucchini, sliced
- 1 pound eggplant, sliced
- 2 cups marinara sauce
- 12 lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté garlic until fragrant.
- Add zucchini and eggplant; season with salt, pepper, oregano, and basil. Cook until tender.
- Spread a layer of marinara sauce in a baking dish.
- Layer 4 lasagna noodles over the sauce, then half of the vegetable mixture, followed by half of the ricotta and a third of the mozzarella.
- Repeat the layers, finishing with marinara and remaining mozzarella on top.
- Sprinkle Parmesan cheese over the top layer.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until cheese is bubbly.
Notes
- Let the lasagna cool for 15 minutes before serving to set the layers.
- Use a mix of vegetables according to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg