Description
A hearty Mediterranean-style vegetable lasagna layered with roasted vegetables, herbed tomato sauce, and creamy ricotta comforting, colorful, and full of wholesome flavor.
Ingredients
9 lasagna noodles
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 small red onion, sliced
2 tbsp olive oil
Salt and black pepper to taste
15 oz ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 large egg
1 tsp dried oregano
1 tsp dried basil
2 cups marinara sauce
Fresh basil or parsley (for garnish)
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package directions; drain and set aside.
3. Toss zucchini, squash, bell pepper, tomatoes, and onion with olive oil, salt, and pepper.
4. Roast vegetables for 20 minutes until tender and lightly caramelized.
5. In a bowl, mix ricotta cheese, egg, oregano, basil, and half of the parmesan cheese.
6. Spread a thin layer of marinara sauce in the bottom of a baking dish.
7. Layer noodles, ricotta mixture, roasted vegetables, mozzarella, and sauce.
8. Repeat layers, finishing with sauce, mozzarella, and remaining parmesan.
9. Cover with foil and bake for 30 minutes.
10. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
11. Let rest 10 minutes before slicing and serving.
12. Garnish with fresh herbs.
Notes
You can add spinach or olives for extra Mediterranean flavor.
Whole wheat or no-boil noodles work well in this recipe.
Leftovers taste even better the next day.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
Keywords: mediterranean vegetable lasagna, vegetarian lasagna, ricotta lasagna, vegetable pasta bake