Layered Mediterranean Vegetable Lasagna

Layered Mediterranean Vegetable Lasagna

Author: Chef Elsa Prep Time: 15
Cook Time: 45 Total Time: 60
Yield: 8 servings Category: Dishes Cuisine: Mediterranean Diet: Vegetarian

Description

Description A warm, colorful lasagna layered with roasted vegetables, tangy tomato sauce, and creamy vegetarian ricotta.

Ingredients

  • 2 Zucchini
  • 1 Eggplant
  • 2 Bell peppers
  • 2 cups Spinach
  • 3 cups Tomato sauce
  • 2 cups Vegetarian ricotta cheese
  • 2 tbsp Olive oil
  • 3 cloves Garlic, minced
  • 1 Onion, chopped
  • 1 tsp Oregano
  • 1 tsp Basil
  • Salt to taste
  • Pepper to taste
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Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchini, eggplant, and bell peppers.
  3. In a pan, heat olive oil over medium heat. Add chopped garlic and onion, sauté until translucent.
  4. Add the sliced vegetables and cook until tender.
  5. In a baking dish, spread a layer of tomato sauce then add a layer of cooked vegetables, followed by a layer of vegetarian ricotta.
  6. Repeat the layers until all the ingredients are used, finishing with tomato sauce on top.
  7. Sprinkle with oregano and basil.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil and bake for an additional 15 minutes, until bubbly.
  10. Let it cool for a few minutes before serving.

Notes

  1. Notes
  2. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat individual portions at 350°F (175°C) for 15–20 minutes.