A delicious layered Mediterranean vegetable lasagna that is both nutritious and satisfying.
Author:inass sped
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 large eggplant, sliced into 6 mm rounds
2 medium zucchinis, sliced lengthwise into 6 mm strips
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
9 lasagna noodles
250 g ricotta cheese
100 g shredded mozzarella cheese
100 g grated parmesan cheese
480 ml marinara sauce
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Olive oil, for brushing
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Instructions
Preheat the oven to 200°C and line a baking sheet with parchment paper. Arrange the eggplant, zucchini, and bell peppers on the sheet.
Brush both sides of the vegetables with olive oil and season with salt and pepper. Roast for 20 minutes, flipping halfway, until tender and slightly charred.
While vegetables roast, cook lasagna noodles according to package instructions. Drain and set aside.
In a bowl, combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well incorporated.
Spread 120 ml of marinara sauce on the base of a 33 x 23 cm baking dish. Layer three lasagna noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta mixture, and one-third each of mozzarella and parmesan cheeses.
Repeat layering with 120 ml marinara sauce, three noodles, remaining roasted vegetables, remaining ricotta mixture, and one-third each of mozzarella and parmesan.
Top with the last three noodles, remaining marinara sauce, and the rest of the mozzarella and parmesan cheeses. Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 15 minutes until the top is golden and bubbly.
Let the dish rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.