Roasted Vegetable Phyllo Lasagna
Elevate your lasagna game with this delectable Roasted Vegetable Phyllo Lasagna—a Mediterranean-inspired twist on a classic comfort food. Layers of flaky, golden phyllo dough create a light yet decadent base for a medley of caramelized roasted zucchini, eggplant, bell peppers, and cherry tomatoes. Sandwiched with a velvety ricotta mixture infused with Parmesan, mozzarella, and fresh basil, this dish offers a perfect harmony of creamy and crispy textures. Ideal for vegetarians and those seeking a lighter alternative to traditional lasagna, this recipe brings vibrant flavors, simple ingredients, and an elegant presentation to your dinner table. Perfectly suited for special occasions or a cozy family meal, this phyllo lasagna will transform your weeknight dinner into a gourmet feast!
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Recipe Information
Ingredients
- 2 medium, sliced into rounds Zucchini
- 1 medium, sliced into rounds Eggplant
- 2 sliced into strips Red bell peppers
- 2 cups, halved Cherry tomatoes
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 12 sheets (thawed) Phyllo dough sheets
- 0.5 cup, melted Unsalted butter
- 1.5 cups Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1.5 cups Shredded mozzarella cheese
- 1 Large egg
- 0.25 cup, chopped Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Place the zucchini, eggplant, red bell peppers, and cherry tomatoes onto the prepared baking sheets. Drizzle with 3 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of garlic powder. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 375°F (190°C).
While the vegetables are roasting, prepare the ricotta mixture. In a medium bowl, combine ricotta cheese, Parmesan cheese, shredded mozzarella cheese (reserve 0.5 cups for topping), the egg, 0.5 teaspoons of salt, and the chopped basil. Mix until well blended.
Grease a 9x13-inch baking dish with 1 tablespoon of olive oil or melted butter.
Unroll the thawed phyllo dough, covering it with a damp kitchen towel to prevent it from drying out. Place 1 sheet of phyllo dough in the bottom of the baking dish and brush lightly with melted butter. Repeat this process, layering and buttering, until you have a base of 4 sheets.
Spread half of the ricotta mixture evenly over the phyllo base.
Layer half of the roasted vegetables on top of the ricotta mixture.
Add another layer of 4 sheets of phyllo dough, brushing each sheet with melted butter. Repeat with the remaining ricotta mixture and roasted vegetables.
Finish the lasagna with a final layer of 4 sheets of phyllo dough, brushing each with melted butter. Sprinkle the reserved 0.5 cups of shredded mozzarella cheese evenly on top.
Bake in the preheated 375°F (190°C) oven for 30-35 minutes, or until the phyllo dough is golden brown and crisp.
Allow the lasagna to cool for 10 minutes. Slice into squares and serve warm. Garnish with additional fresh basil, if desired.
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.0 g | 328% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 11539 mg | 502% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 62.0 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3387 mg | 261% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3866 mg | 82% | |
*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.
