Description
A comforting and satisfying lasagna layered with roasted Mediterranean vegetables, creamy ricotta, and rich tomato sauce.
Ingredients
Scale
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- Olive oil, for brushing
- Salt and pepper, to taste
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the eggplant rounds, zucchini slices, and bell pepper halves on the prepared baking sheet. Brush both sides with olive oil and season lightly with salt and pepper.
- Roast the vegetables in the oven for about 20 minutes, flipping halfway, until tender and slightly charred. Remove peppers when skin is blistered; let cool slightly and peel if desired.
- While the vegetables are roasting, bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a sheet of parchment or lightly oiled tray to prevent sticking.
- In a small bowl, mix the ricotta cheese with the minced garlic, dried oregano, dried basil, and salt and pepper to taste. Stir until combined.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place three lasagna noodles over the sauce to form the first pasta layer, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and 1/3 of the parmesan cheeses.
- Repeat the layering process: spread another 1/2 cup marinara sauce, place three more noodles, add the remaining roasted vegetables, spread the remaining ricotta, then sprinkle with the remaining mozzarella and parmesan.
- Finish with the last three noodles, the rest of the marinara sauce, and the last mozzarella and parmesan cheeses.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Notes
Nutrition varies with exact brands and the amount of olive oil used. Make ahead and refrigerate for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 50mg