Name: Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 9 lasagna noodles; 2 tablespoons olive oil; 1 large zucchini, sliced into rounds; 1 large yellow squash, sliced into rounds; 1 red bell pepper, sliced into strips; 1 small eggplant, sliced into rounds; 1 onion, thinly sliced; 3 cups marinara sauce; 2 cups ricotta cheese; 1 egg, lightly beaten; 1 cup grated Parmesan cheese, divided; 2 cups shredded mozzarella cheese; 2 tablespoons chopped fresh basil; 1 teaspoon dried oregano; Salt and black pepper to taste

Description

A vibrant and hearty vegetarian lasagna featuring layers of roasted Mediterranean vegetables, creamy ricotta, and rich tomato sauce, all baked to golden perfection.

Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 large zucchini, sliced into rounds
1 large yellow squash, sliced into rounds
1 red bell pepper, sliced into strips
1 small eggplant, sliced into rounds
1 onion, thinly sliced
3 cups marinara sauce
2 cups ricotta cheese
1 egg, lightly beaten
1 cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
Salt and black pepper to taste

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Instructions

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook lasagna noodles according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add zucchini, yellow squash, red pepper, eggplant, and onion. Sauté for 8-10 minutes until vegetables are tender and lightly browned. Season with salt, pepper, and dried oregano. Remove from heat and set aside.
In a medium bowl, combine ricotta cheese, beaten egg, 1/2 cup of Parmesan cheese, and fresh basil. Mix well to combine.
Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce, overlapping slightly. Spread half of the ricotta mixture over the noodles, then top with half of the sautéed vegetables. Drizzle with 1 cup of marinara sauce and sprinkle with 1/2 cup of mozzarella cheese.
Repeat layers: three noodles, remaining ricotta mixture, remaining vegetables, and 1 cup marinara sauce. Top with remaining three noodles, remaining marinara sauce, and sprinkle with the remaining mozzarella and 1/2 cup Parmesan cheese.
Cover the dish with aluminum foil (lightly greased to prevent sticking) and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until the top is bubbly and golden brown.
Let the lasagna rest for at least 10 minutes before slicing and serving.

Notes

You can customize the seasonings to taste. Add spinach or olives for extra flavor, or use a gluten-free lasagna noodle if needed.

Prep Time: 25 minutes
Cook Time: 40 minutes
Method: Main
Cuisine: Mediterranean