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Mediterranean Vegetable Lasagna

Mediterranean Vegetable Lasagna: A Comforting Twist on Tradition

This Mediterranean Vegetable Lasagna is a delightful twist on tradition with roasted vegetables and creamy ricotta.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Eggplant Provides a mild, earthy flavor and meaty texture; roast until tender for the best result.
  • 2 medium Zucchini Adds gentle sweetness and moisture, keeping the lasagna juicy.
  • 2 medium Red Bell Peppers Offer bright flavors and colors; caramelize beautifully for added taste.
  • 2 medium Yellow Bell Peppers Offer bright flavors and colors; caramelize beautifully for added taste.
For the Cheeses
  • 15 oz Ricotta Cheese Provides creamy richness, perfect for mixing with garlic and herbs for added flavor.
  • 8 oz Mozzarella Cheese Melts into a gooey texture, adding comfort to each bite.
  • 1 cup Parmesan Cheese Contributes nuttiness and saltiness, creating a crispy golden top.
For the Noodles
  • 12 oz Lasagna Noodles The structural component that binds the layers together; optional: use gluten-free noodles.
For the Sauce and Spices
  • 2 cups Marinara Sauce Ties all the layers together, enhancing moisture and flavor throughout the dish.
  • 3 cloves Garlic Infuses the ricotta with aromatic warmth, enhancing the overall taste.
  • 2 tbsp Olive Oil Essential for roasting vegetables to enhance flavor and facilitate browning.
  • 1 tbsp Dried Oregano Brings classic Mediterranean flavors to the dish for that authentic touch.
  • 1 tbsp Dried Basil Brings classic Mediterranean flavors to the dish for that authentic touch.
  • 1 tsp Salt Enhances the natural flavors of all ingredients, ensuring a well-balanced dish.
  • 1 tsp Pepper Enhances the natural flavors of all ingredients, ensuring a well-balanced dish.
For Garnish
  • 1 cup Fresh Basil Leaves Provide a fresh finish and aesthetic appeal to your lasagna.

Equipment

  • Oven
  • Baking Sheet
  • 9x13-inch baking dish
  • mixing bowl
  • large pot

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice your eggplant, zucchini, and bell peppers into even pieces for roasting.
  3. Arrange the sliced vegetables on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
  4. Roast the vegetables for 20 minutes, flipping them halfway through.
  5. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions, about 8-10 minutes.
  6. Combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper in a mixing bowl.
  7. Spread a thin layer of marinara sauce in a 9x13-inch baking dish.
  8. Layer noodles over the marinara sauce, followed by half of the roasted vegetables, half of the ricotta mixture, and half of the mozzarella and Parmesan cheeses.
  9. Repeat the layering process, finishing with a final layer of noodles topped with marinara sauce and remaining cheese.
  10. Cover the lasagna with aluminum foil and bake for 25 minutes, remove foil, and bake for an additional 15 minutes.
  11. Let the lasagna rest for 10 minutes after baking before serving.
  12. Garnish with fresh basil leaves, cut into portions, and serve warm.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

This Mediterranean Vegetable Lasagna is perfect for gatherings and can be made ahead of time for easy hosting.

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