Layered Mediterranean Vegetable Lasagna With Ricotta Cheese

Layered Mediterranean Vegetable Lasagna with Ricotta Cheese

This Layered Mediterranean Vegetable Lasagna is a comforting, wholesome dish packed with colorful vegetables, creamy ricotta, and classic Mediterranean flavors. It’s lighter than traditional meat lasagna but still rich, satisfying, and perfect for family dinners or meal prep. Each layer brings a balance of roasted vegetables, soft pasta, and herbed cheese that melts beautifully in the oven.

INGREDIENTS:

1 zucchini, thinly sliced
1 eggplant, thinly sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced
2 tablespoons olive oil
Salt and black pepper, to taste
1½ cups ricotta cheese
1 egg (optional, for firmer layers)
2 cups marinara or tomato sauce
6–8 lasagna sheets (no-boil or pre-cooked)
1 teaspoon dried oregano or basil
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

INSTRUCTIONS:

Prepare the Vegetables:
Preheat the oven to 200°C (400°F). Place the zucchini, eggplant, bell pepper, and mushrooms on a baking tray. Drizzle with olive oil, season with salt and black pepper, and toss gently. Roast for 15–20 minutes until softened and lightly caramelized. This step enhances the natural sweetness and prevents watery lasagna.

Prepare the Ricotta Layer:
In a bowl, mix the ricotta cheese with dried oregano or basil, a pinch of salt, and black pepper. Add the egg if using and stir until smooth. This creates a creamy, lightly set layer when baked.

Assemble the Lasagna:
Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of lasagna sheets over the sauce. Spoon ricotta mixture evenly on top, followed by roasted vegetables. Sprinkle with a little mozzarella. Repeat the layers—sauce, pasta, ricotta, vegetables—until all ingredients are used, finishing with sauce on top.