Mediterranean Lasagna
Elevate your weeknight dinner lineup with this mouthwatering Mediterranean Lasagna, a fresh twist on a classic comfort food favorite. Packed with roasted vegetables like eggplant, zucchini, and sweet red bell peppers, this dish is layered with creamy ricotta, tangy feta, and gooey mozzarella for a delightful medley of flavors and textures. A fragrant homemade tomato sauce infused with garlic, oregano, and basil ties everything together, while layers of tender spinach add an extra boost of nutrients. Perfectly balanced and bursting with Mediterranean-inspired goodness, this vegetarian lasagna is hearty, satisfying, and ideal for feeding a crowd. Serve it with a crisp green salad and warm, crusty bread for the ultimate Mediterranean feast!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 medium eggplant
- 2 medium zucchini
- 2 large red bell peppers
- 3 tablespoons olive oil
- 4 cloves garlic
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley
- 2 cups ricotta cheese
- 1 cup feta cheese, crumbled
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplant, zucchini, and red bell peppers into thin strips. Lay the vegetables on baking sheets, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Roast in the oven for 20 minutes, flipping the vegetables halfway through, until tender and slightly caramelized.
Meanwhile, bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Mince the garlic and sauté for about 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, oregano, basil, and a pinch of salt and pepper to the skillet. Simmer the sauce for 10 minutes, stirring occasionally.
In a mixing bowl, combine the ricotta cheese, crumbled feta cheese, half of the shredded mozzarella, half of the Parmesan, and chopped fresh parsley. Mix well.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of lasagna noodles on top, followed by a layer of roasted vegetables, a layer of the cheese mixture, a handful of fresh spinach, and another layer of tomato sauce.
Repeat the layering process (noodles, vegetables, cheese mixture, spinach, sauce) until all the ingredients are used up, finishing with a layer of tomato sauce on top.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 12.9 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 617 mg | 47% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1131 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
