Mediterranean Veggie Lasagna
Layered with tender roasted vegetables, creamy ricotta, and a vibrant marinara sauce, this Mediterranean Veggie Lasagna is a flavorful twist on a classic comfort food. Zucchini, eggplant, and red bell pepper bring a hearty dose of wholesome, Mediterranean-inspired flavor, while ricotta cheese mixed with fresh parsley adds a creamy richness. Perfectly seasoned with oregano, basil, and a hint of red pepper flakes, this dish is beautifully balanced and irresistibly cheesy with melted mozzarella and Parmesan on top. Whether you're serving a crowd or indulging in leftovers, this vegetarian lasagna is a satisfying, oven-baked masterpiece that's both comforting and packed with nutritious veggies.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 2 medium Zucchini
- 1 medium Eggplant
- 1 large Red bell pepper
- 4 pieces Garlic cloves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Dried oregano
- 1.5 teaspoons Dried basil
- 0.5 teaspoons Crushed red pepper flakes
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 1 large Egg
- 0.25 cup Fresh parsley
- 2 cups Mozzarella cheese
- 0.5 cups Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain and set aside.
While the noodles cook, prepare the vegetables. Dice the zucchini, eggplant, and red bell pepper into small bite-sized pieces. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, eggplant, and red bell pepper. Cook for about 8-10 minutes until the vegetables are tender and slightly caramelized.
Add the minced garlic to the skillet and cook for 1-2 more minutes until fragrant. Stir in 1 teaspoon of salt, 1 teaspoon of black pepper, dried oregano, dried basil, and crushed red pepper flakes. Mix well and set aside the cooked vegetables.
In a mixing bowl, combine the ricotta cheese, egg, fresh parsley, and 0.5 teaspoon of salt. Stir until smooth and set aside.
Spread 0.5 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Lay down 4 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles, followed by half of the cooked vegetables. Sprinkle with 0.75 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese.
Repeat the layering process: Spread another 1.5 cups of marinara sauce over the cheese layer, add 4 more lasagna noodles, the remaining ricotta mixture, and cooked vegetables. Top with 0.75 cup of mozzarella and 2 tablespoons of Parmesan.
For the final layer, add the last 4 lasagna noodles, spread 2 cups of marinara sauce on top, and sprinkle with the remaining 0.5 cup of mozzarella and 0.25 cup of Parmesan cheese.
Cover the lasagna tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy your homemade Mediterranean Veggie Lasagna!
Nutrition Facts
Calories |
4982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 11565 mg | 503% | |
| Total Carbohydrate | 651.6 g | 237% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 98.6 g | ||
| Protein | 235.4 g | 471% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 4454 mg | 343% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 4553 mg | 97% | |
*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.
