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Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
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Indulge in the vibrant flavors of Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, a dish that elevates any meal with its healthful ingredients and comforting taste. This vegetarian lasagna is a delightful fusion of roasted eggplant, zucchini, and bell peppers nestled between layers of creamy ricotta and gooey cheeses. Perfect for family dinners or holiday gatherings, this recipe is not only easy to prepare but also a true crowd-pleaser, satisfying both vegetarians and meat lovers alike. Experience the joy of cooking with fresh ingredients that promise nutrition without compromising on flavor.

Ingredients

Scale
  • 1 large eggplant
  • 2 medium zucchinis
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Olive oil
  • Salt and pepper
  • 9 lasagna noodles
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 1 cup parmesan cheese
  • 2 cups marinara sauce
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant, zucchinis, and bell peppers; season with olive oil, salt, and pepper. Roast for about 20 minutes.
  3. Cook the lasagna noodles as per package instructions; drain well.
  4. In a bowl, mix ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
  5. In a baking dish, layer marinara sauce, noodles, roasted vegetables, ricotta mixture, and cheeses in succession until all ingredients are used.
  6. Cover with foil and bake for 25 minutes; remove foil and bake an additional 15 minutes until golden brown.
  7. Let rest for at least 10 minutes before serving.

Nutrition

Find it online: https://kitchenbyskylar.com/layered-mediterranean-vegetable-lasagna-with-creamy-ricotta/