Description
A hearty and flavorful lasagna packed with roasted Mediterranean vegetables (zucchini, bell peppers, eggplant) and layers of creamy ricotta, marinara sauce, and melty mozzarella. Perfect for a vegetarian dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium eggplant, sliced into rounds
- 2 medium zucchini, sliced lengthwise
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) container whole-milk ricotta cheese
- 1 large egg
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- 9 no-boil lasagna noodles
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Toss eggplant, zucchini, and bell pepper strips with olive oil, salt, and pepper. Spread in a single layer on baking sheets. Roast for 20-25 minutes, until tender and lightly browned. Remove and set aside. Reduce oven temperature to 375°F (190°C).
- In a medium bowl, combine ricotta, egg, basil, parsley, and garlic powder. Mix well.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.
- Spread one-third of the ricotta mixture over the noodles. Top with one-third of the roasted vegetables. Spoon 1 cup of marinara over the vegetables, then sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.
- Repeat layers twice: noodles, ricotta, vegetables, marinara, mozzarella, Parmesan.
- For the final layer, arrange the remaining 3 noodles, top with any remaining marinara, and cover with remaining mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until bubbly and golden on top.
- Let rest for 10 minutes before slicing. Garnish with additional fresh basil if desired.
- Serve warm.
Notes
If using regular lasagna noodles, boil them according to package instructions before layering. The roasted vegetables can be prepared a day ahead.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 420 kcal
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 35 g
- Protein: 20 g