Layered Mediterranean Vegetable Lasagna with Creamy Ricotta – Fresh, Flavorful & Oven-Baked
This layered Mediterranean vegetable lasagna with creamy ricotta is a comforting, meatless main made with roasted vegetables, marinara sauce, and herbed ricotta cheese.
Ingredients
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1 eggplant, thinly sliced
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2 zucchinis, thinly sliced
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2 red bell peppers, sliced
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2 tablespoons olive oil
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5 oz fresh spinach
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15 oz ricotta cheese
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1 egg
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½ cup grated Parmesan cheese
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1½ cups shredded mozzarella
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3 cups marinara sauce
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9–12 lasagna noodles (cooked or no-boil)
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Salt, pepper, and Italian seasoning to taste
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Fresh basil or parsley, chopped (for garnish)
Instructions
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Preheat oven to 400°F. Roast zucchini, eggplant, and peppers with olive oil, salt, and pepper for 20–25 mins.
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Sauté spinach until wilted. Set aside.
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In a bowl, mix ricotta, egg, Parmesan, cooked spinach, and seasoning.
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Lower oven to 375°F. Spread sauce in a greased 9×13″ dish.
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Layer noodles, ricotta mixture, roasted veggies, mozzarella, and sauce. Repeat 2–3 times.
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Top with final layer of noodles, sauce, mozzarella, and Parmesan.
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Cover with foil and bake 30 minutes. Uncover and bake 15–20 more.
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Rest 15 minutes before slicing. Garnish with fresh basil.
Notes
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Add mushrooms or artichokes for variation
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Use gluten-free noodles if needed
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Make ahead and refrigerate or freeze