This Mediterranean Layered Vegetable Lasagna with Creamy Ricotta has an indulgent and cheesy texture. We prepare this layered lasagna with zucchini, eggplant, spinach, bell peppers, lasagna sheets, ricotta cheese, egg, Parmesan cheese, mozzarella cheese, marinara sauce, garlic, olive oil, and aromatic Mediterranean herbs. This layered lasagna has approximately 420 calories and 20 grams of protein. We make this layered lasagna in almost one hour and ten minutes. This Mediterranean Layered Vegetable Lasagna with Creamy Ricotta is perfect for satisfying homemade meals, family dinners, vegetarian meal plans, special gatherings, weekend cooking, healthy comfort food cravings, and make-ahead meal prep. For ease of preparation, we freeze this lasagna for approximately two months and fridge it for nearly four days. You can serve this layered lasagna with Mediterranean Greek salad, garlic bread, roasted potatoes, cucumber yogurt dip, or grilled vegetable platters.
STATS:
- Course: Main Dish
- Calories: 420 kcal
- Diet: Vegetarian, Mediterranean
- Prep time: 25 minutes
- Cuisine: Italian
- Cook time: 45 minutes
- Portion size: 1 square slice
- Cooking mode: Baking
- Total servings: 8
- Difficulty level: Medium
- Total time: 1 hour 10 minutes
TOOLS:
- Baking dish
- Bowls
- Frying pan
- Knife
- Measuring cups & spoons
- Aluminum foil
- Chopping Board
- Spatula
- Oven
INGREDIENTS:
VEGETABLE LAYERS:
- 2 zucchini
- One tsp. salt
- 1 eggplant
- 1 bell pepper
- Half tsp. black pepper
- 2 cups spinach leaves
- One tbsp. olive oil
- 1 teaspoon oregano
RICOTTA MIXTURE:
- 2 cups ricotta cheese
- Pepper
- 1 egg
- ½ cup Parmesan cheese
- 2 cloves of garlic
- 1 teaspoon Italian seasoning
- Salt
SAUCE & LAYERS:
- 2 cups marinara sauce
- 12 lasagna sheets
- 1½ cups mozzarella cheese
- 1 tablespoon olive oil
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
ZUCCHINI:
- We use zucchini to add moisture and a light texture to the lasagna. As a replacement, you can use yellow squash or asparagus.
EGGPLANT:
- Eggplant provides a hearty, meaty texture and rich flavor to the lasagna. Alternatively, you can use mushrooms or extra zucchini.
RICOTTA CHEESE:
- The layers are filled with a smooth and creamy ricotta cheese. Mascarpone or cottage cheese are further options.
MARINARA SAUCE:
- We use marinara sauce to provide tomato richness and moisture throughout the lasagna. Crushed tomatoes mixed with herbs is a different option.
MOZZARELLA CHEESE:
- Mozzarella cheese gives the lasagna its melty, gooey topping and texture. Instead, you may use provolone or cheddar cheese.
PARMESAN CHEESE:
- Parmesan cheese adds a savory, salty depth of flavor to the dish. As a substitute, you can use pecorino cheese or nutritional yeast.
LASAGNA SHEETS:
- Lasagna sheets help create the structure and layers of the dish. Alternatively, you can use gluten-free pasta sheets or grilled zucchini slices.
INSTRUCTIONS:
- First, slice the zucchini, eggplant, and bell pepper.
- Lightly brush them with salt, olive oil, black pepper, and oregano, then roast for 12 minutes.
- In a bowl, mix ricotta, egg, parmesan, garlic, pepper, Italian seasoning, and salt to make a smooth mixture.
- Grease the dish with olive oil and distribute one thin layer of marinara sauce.
- Include lasagna sheets in the sauce and add roasted vegetables, ricotta mixture, and a bit of mozzarella.
- Continue layering pasta, vegetables, ricotta, and sauce to use all the ingredients.
- Include marinara sauce, & then garnish with Parmesan & mozzarella.
- Now cover the dish and bake for thirty minutes at 180°C.
- Remove foil to again bake for 15 minutes.
- Lastly, cool the dish for ten minutes.
TIPS:
- We utilize fresh herbs such as basil for additional aroma.
- You can roast the veggies perfectly to prevent additional water in the lasagna.
- Avoid loading layers too much to retain the structure.
- After letting this layered lasagna sit for a while, cut it into neat slices.
SERVING SUGGESTIONS:
FRESH MEDITERRANEAN SIDES:
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- Tomato Basil Salad
- Marinated Olive Mix
- Lemon Herb Arugula Salad
BREAD PAIRINGS:
- Garlic Bread
- Herb Focaccia
- Whole Wheat Dinner Rolls
- Parmesan Breadsticks
- Toasted Ciabatta Slices
ROASTED VEGETABLE SIDES:
- Rosemary Roasted Potatoes
- Balsamic Roasted Cauliflower
DIPS & SPREADS:
- Tzatziki Sauce
- Hummus
- Roasted Red Pepper Dip
- Baba Ganoush
- Whipped Feta Dip
STORAGE INFORMATION:
FRIDGE:
- Put this layered lasagna in a tight box and stock it for at least three days.
FREEZER:
- Store this layered lasagna in a whole tray or portions for about 45-60 days.
FAQs:
Can I make this dish early?
- Yes, assemble the ingredients one day in advance and bake before use.
Does my recipe contain gluten?
- No, if you use gluten-free lasagna sheets.
How can I include protein in this meal?
- You can use tofu, lentils, or chickpeas for additional protein.
Why do I feel the lasagna is watery?
- Roast vegetables properly and use less sauce.
NUTRITIONAL FACTS:
Calories: 420 kcal
Sodium: 680 mg
Net carbs: 32 g
Fiber: 6 g
Sugar: 8 g
Fats: 22 g
Proteins: 20 g
Portion Size: 1 slice
Total carbs: 36 g