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Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is the perfect compromise between effort and bragging rights. It looks fancy, tastes like you spent all afternoon, and yet you only did basic stuff like roast veggies and dollop cheese. Want to feel like a chef without the trauma? Read on.

Why This Recipe is Awesome

It tastes like a vacation in your mouth without the airfare.
It hides a bunch of veggies under gooey cheese so your inner skeptic will keep quiet.
It is forgiving and idiot proof. I did not mess it up, and neither will you.
You can make it ahead and then pretend you are a meal prep wizard.
Want to swap in something fancy or skip a step? Totally doable. FYI this one is a crowd pleaser.

Also, if you are into bright, veggie-forward sides, you might appreciate this asparagus pasta salad as an easy companion dish.

Ingredients You’ll Need

1 large eggplant, sliced into 1/4-inch rounds. Yes, the big one.
2 medium zucchinis, sliced lengthwise into 1/4-inch strips. Keep them even, but no measuring freakout.
1 red bell pepper, halved and seeded. Bright red drama.
1 yellow bell pepper, halved and seeded. Sunny vibes.
Olive oil, for brushing. Not a spray. Use the actual good stuff if you have it.
Salt and pepper, to taste. Be generous with salt on eggplant.
9 lasagna noodles. Regular or oven ready. Both work.
1 cup ricotta cheese. Creamy comfort.
1 cup mozzarella cheese, shredded. Melty magic.
1 cup parmesan cheese, grated. Umami in a cup.
2 cloves garlic, minced. Small but powerful.
1 teaspoon dried oregano. Mediterranean whisper.
1 teaspoon dried basil. Classic match.
2 cups marinara sauce. Store bought is fine. No judgment.
Fresh basil leaves, for garnish. Fancy finishing touch.

Step-by-Step Instructions

Lay eggplant slices on paper towels, sprinkle generously with salt, and let sit for 30 to 45 minutes to draw out moisture. Blot dry. Preheat oven to 400°F (200°C). Drizzle eggplant, zucchini, and bell peppers with olive oil, season with salt and pepper, and roast for 15 to 20 minutes, or until tender and lightly golden. Set aside.
In a large bowl, combine ricotta cheese, 1/2 cup of the grated Parmesan cheese, minced garlic, dried oregano, dried basil, and a pinch of salt and pepper. Mix until well combined and creamy. Taste and adjust salt if needed.
Preheat oven to 375°F (190°C). Lightly grease a 9 by 13 inch baking dish. Spread about 1/2 cup of marinara sauce evenly over the bottom of the dish. Arrange a single layer of lasagna noodles over the sauce. Dollop one third of the ricotta mixture over the noodles, then evenly distribute one third of the roasted vegetables. Scatter one third of the shredded mozzarella cheese over the vegetables. Repeat these layers two more times: sauce, noodles, ricotta, vegetables, mozzarella.
For the top layer, place the final noodles, spread remaining marinara sauce generously over them to cover completely. Sprinkle the remaining shredded mozzarella and the remaining 1/2 cup of grated Parmesan cheese evenly over the top. Make it look pretty. Or don’t. It will still be delicious.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 15 to 20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Keep an eye the last 10 minutes so it does not get too dark.
Remove the lasagna from the oven and let it rest on a wire rack for at least 15 to 20 minutes before slicing and serving. Garnish with fresh basil leaves if desired. Cut into generous squares and serve hot. This rest time helps it set so your slices do not collapse.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie mistake. Preheat like your life depends on it.
Skipping the eggplant salting step. That bitter, spongy trap will haunt you. Salt the eggplant and blot it dry. Trust me.
Overstuffing the dish. If you jam in too many veggies or too much ricotta you will create a sloppy situation. Keep layers balanced.
Forgetting the rest time. Cut it too soon and you will have a cheese waterfall. Let it rest like a polite adult.
Being stingy with sauce between layers. Dry lasagna is sad lasagna. Sauce = joy. Don’t skimp.

Alternatives & Substitutions

No ricotta? Use cottage cheese that you pulse in a blender until smooth, or try mascarpone if you want rich luxury. IMO mascarpone is the cheat code.
Gluten free noodles? Swap in gluten free lasagna sheets or use thin eggplant slices as noodle stand ins for a low carb option.
Vegan? Use dairy free ricotta style spread and vegan mozzarella. Add nutritional yeast if you miss the cheesy vibe.
Want extra protein? Add cooked lentils or chickpeas to the ricotta mix. They blend right in and boost the heartiness.
Short on oven space? Assemble and refrigerate; bake the next day. Just add 10 to 15 minutes to the baking time if cold.
Love heat? Throw roasted red pepper flakes into the marinara, or add a layer of sliced spicy salami if you feel rebellious.

FAQ (Frequently Asked Questions)

Can I make this ahead of time and bake it later? Yes. Assemble, cover, and refrigerate for up to 24 hours. Bake straight from the fridge but add about 10 to 15 extra minutes.
Do I have to salt the eggplant first? Really? Yes. Salt helps draw out bitterness and keeps the texture pleasant. You will thank me later.
Can I use no boil noodles? Sure. Use oven ready noodles and make sure you have enough sauce to hydrate them. They work just fine.
What if my veggies turn out soggy? Roast them until they are just tender and lightly golden. Also blot excess moisture before layering. That fixes sogginess.
Is this kid friendly? Probably. They will call it cheesy pasta and you can take the credit. Add a little extra mozzarella if they are picky.
Can I freeze leftovers? Absolutely. Slice into portions, wrap tightly, and freeze up to 3 months. Reheat in the oven until warmed through.
Will it keep its shape when I slice it? If you let it rest before slicing you will get neat squares. Rushing = messy but still tasty.

Final Thoughts
You made it this far, and that means you are basically ready to conquer the kitchen. This layered Mediterranean vegetable lasagna gives you the satisfaction of layers and the smugness of vegetables. Serve it with a crisp salad or crusty bread and watch people swoon. Remember to rest it before slicing so you do not end up with a lasagna puddle. You deserve a round of applause and maybe a glass of wine.

Conclusion

Want more vegetarian lasagna inspiration? Check out this excellent Vegetarian Lasagna Recipe – Love and Lemons for another take on layered veggie goodness. If you love detailed step by step guides and helpful tips try this Vegetarian Lasagna – RecipeTin Eats for a slightly different approach and extra baking notes.

Now go impress someone or yourself with this recipe. You have earned it.

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Author: admin
Total Time: 95 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful and easy-to-make lasagna layered with roasted vegetables and creamy ricotta, perfect for impressing guests or meal prepping.

Ingredients

Scale

1 large eggplant, sliced into 1/4-inch rounds
2 medium zucchinis, sliced lengthwise into 1/4-inch strips
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
Olive oil, for brushing
Salt and pepper, to taste
9 lasagna noodles
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, grated
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups marinara sauce
Fresh basil leaves, for garnish

Instructions

Lay eggplant slices on paper towels, sprinkle generously with salt, and let sit for 30 to 45 minutes to draw out moisture. Blot dry.
Preheat oven to 400°F (200°C). Drizzle eggplant, zucchini, and bell peppers with olive oil, season with salt and pepper, and roast for 15 to 20 minutes, or until tender and lightly golden. Set aside.
In a large bowl, combine ricotta cheese, 1/2 cup of the grated Parmesan cheese, minced garlic, dried oregano, dried basil, and a pinch of salt and pepper. Mix until well combined and creamy. Taste and adjust salt if needed.
Preheat oven to 375°F (190°C). Lightly grease a 9 by 13 inch baking dish. Spread about 1/2 cup of marinara sauce evenly over the bottom of the dish.
Arrange a single layer of lasagna noodles over the sauce. Dollop one third of the ricotta mixture over the noodles, then evenly distribute one third of the roasted vegetables. Scatter one third of the shredded mozzarella cheese over the vegetables.
Repeat these layers two more times: sauce, noodles, ricotta, vegetables, mozzarella.
For the top layer, place the final noodles, spread remaining marinara sauce generously over them to cover completely. Sprinkle the remaining shredded mozzarella and the remaining 1/2 cup of grated Parmesan cheese evenly over the top.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for another 15 to 20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
Remove the lasagna from the oven and let it rest on a wire rack for at least 15 to 20 minutes before slicing and serving. Garnish with fresh basil leaves if desired. Cut into generous squares and serve hot.

Notes

Make ahead and refrigerate for up to 24 hours; bake straight from the fridge with additional time. For variations, substitute ricotta with cottage cheese or mascarpone, and use gluten-free noodles if needed.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 20g
Cholesterol: 40mg

Keywords: lasagna, vegetarian, Mediterranean, layered, roasted vegetables

Layered Mediterranean Vegetable Lasagna With Creamy Ricotta

Conclusion