Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
A hearty vegetarian lasagna loaded with roasted eggplant, zucchini, bell peppers, and creamy ricotta cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Method: Main Course
- Cuisine: Mediterranean
Ingredients
Scale
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Arrange eggplant, zucchini, and bell peppers on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 20 minutes.
- Cook lasagna noodles according to package directions; drain.
- In a 9×13 baking dish, layer noodles, roasted vegetables, ricotta, and mozzarella. Repeat layers.
- Bake for 30 minutes until bubbly and golden. Let rest 10 minutes before serving.
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 15g
Find it online: https://cheerychop.com/mediterranean-vegetable-lasagna-recipe/