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