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Vegetable Lasagna with Creamy Ricotta

Delicious Vegetable Lasagna with Creamy Ricotta Layers

This Vegetable Lasagna with Creamy Ricotta features roasted vegetables and layers of creamy cheese, making it a satisfying vegetarian dinner option.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Eggplant Adds a hearty texture.
  • 1 medium Zucchini Provides mild sweetness.
  • 1 medium Red Bell Pepper Brings color and crunch.
  • 1 medium Yellow Bell Pepper Lightens overall flavor.
  • 2 tablespoons Olive Oil For roasting vegetables.
  • 2 cloves Garlic Minced for flavor.
For the Lasagna Layers
  • 9 pieces Lasagna Noodles Use gluten-free if desired.
  • 15 ounces Ricotta Cheese Mix with herbs for flavor.
  • 3 cups Mozzarella Cheese Shredded for layering.
  • 1 cup Parmesan Cheese For a bubbly crust.
For the Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Dried Oregano Key herb for flavor.
  • 1 teaspoon Dried Basil Key herb for flavor.
For the Finishing Touches
  • 3 cups Marinara Sauce For layering between ingredients.
  • 1 bunch Fresh Basil Leaves For garnish.

Equipment

  • Oven
  • baking sheet
  • mixing 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 the eggplant, zucchini, and bell peppers on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes.
  3. Cook lasagna noodles according to the package instructions until al dente, then drain and lay flat.
  4. In a bowl, combine ricotta cheese, minced garlic, oregano, basil, salt, and pepper until smooth.
  5. Spread ½ cup of marinara sauce in the bottom of a baking dish. Layer three noodles, half of the roasted vegetables, and half of the ricotta mixture.
  6. Sprinkle one-third of mozzarella and parmesan over the first layer. Repeat with three more noodles, remaining vegetables, and ricotta mixture.
  7. Top with remaining noodles, marinara sauce, and rest of mozzarella and parmesan.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes.
  9. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Allow lasagna to rest for easier slicing and maintain layers. You may prepare ahead and refrigerate, adjusting baking time as needed.

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