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Layered Veggie Ricotta Lasagna

Layered Veggie Ricotta Lasagna You'll Want to Make Tonight

This Layered Veggie Ricotta Lasagna is a delicious and nutritious vegetarian option packed with roasted vegetables and creamy ricotta.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 large Eggplant Provides a hearty texture
  • 2 medium Zucchini Adds sweetness
  • 1 large Red Bell Pepper Offers sweet crunch
  • 1 large Yellow Bell Pepper Lighter and fruitier flavor
  • 2 tablespoons Olive Oil Essential for roasting
For the Lasagna Layers
  • 12 pieces Lasagna Noodles Cook to al dente
  • 15 ounces Ricotta Cheese Creamy filling
  • 8 ounces Mozzarella Cheese Provides melty goodness
  • 1 cup Parmesan Cheese Adds sharpness and golden crust
For the Flavor Enhancers
  • 2 cloves Garlic Minced for flavor
  • 1 teaspoon Dried Oregano Classic Mediterranean flavor
  • 1 teaspoon Dried Basil Fragrant touch
  • 1 teaspoon Salt Essential for flavor
  • 1 teaspoon Pepper Essential for flavor
For the Finishing Touch
  • 2 cups Marinara Sauce Unifies the layers
  • 1 cup Fresh Basil Leaves Garnish for flavor

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large pot
  • Medium Bowl
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange sliced eggplant, zucchini, and bell peppers on the baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes.
  3. Cook the lasagna noodles in salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  4. In a bowl, mix together ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper until well combined.
  5. Spread ½ cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  6. Layer three lasagna noodles on top of the sauce, then half of the roasted vegetables, followed by half of the ricotta mixture, and a third of the mozzarella and Parmesan cheeses.
  7. Repeat layers with another layer of marinara sauce, three more noodles, remaining roasted veggies, ricotta, and another third of the cheeses.
  8. Top the last three noodles with the remaining marinara sauce and sprinkle the rest of the mozzarella and Parmesan cheeses on top.
  9. Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until bubbly and golden.
  10. Remove from the oven, let it cool for 10 minutes, and garnish with fresh basil leaves before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Ensure to keep the vegetables spaced evenly for proper roasting and flavor enhancement.

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