Description

A vibrant and hearty lasagna packed with roasted Mediterranean vegetables, creamy ricotta, and a rich tomato sauce. Layered with no-boil lasagna noodles and topped with bubbly mozzarella, this dish is a flavorful twist on a classic comfort food.

Ingredients

1 large eggplant, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 large red onion, sliced into wedges
3 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
2 cups marinara sauce (or homemade tomato sauce)
1 (15-ounce) container whole milk ricotta cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese, plus extra for topping
2 cups shredded mozzarella cheese, divided
1/4 cup chopped fresh basil
9 no-boil lasagna noodles
1/2 cup crumbled feta cheese (optional)

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Instructions

Preheat oven to 425°F (220°C). Toss the eggplant, zucchini, bell peppers, and red onion with 2 tablespoons olive oil, oregano, basil, salt, and pepper. Spread on a large baking sheet in a single layer. Roast for 20-25 minutes, stirring once, until tender and lightly charred. Remove from oven and reduce oven temperature to 375°F (190°C).
In a medium bowl, mix the ricotta, egg, 1/2 cup Parmesan cheese, and half of the fresh basil. Season with salt and pepper. Set aside.
Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles over the sauce, breaking to fit if needed.
Spread half of the ricotta mixture over the noodles, then layer with half of the roasted vegetables. Drizzle with about 1/2 cup marinara sauce and sprinkle with 1/2 cup mozzarella cheese.
Repeat layers: 3 noodles, remaining ricotta, remaining vegetables, 1/2 cup marinara, and 1/2 cup mozzarella.
Top with final 3 noodles, remaining marinara sauce, and sprinkle with remaining 1 cup mozzarella and extra Parmesan. If desired, scatter feta on top.
Cover with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes, until hot and bubbly and cheese is golden. Let rest for 10 minutes before slicing. Garnish with remaining fresh basil.

Notes

You can customize the seasonings to taste. Try adding sliced mushrooms or artichoke hearts for extra vegetables. If you don’t have no-boil noodles, you can use regular lasagna noodles but boil them first until al dente. This lasagna can be assembled a day ahead and refrigerated; just add 10 minutes to the covered baking time.

Prep Time: 30 minutes
Cook Time: 45 minutes
Method: Main
Cuisine: Italian-Mediterranean Fusion