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Layered Mediterranean Vegetable Lasagna

Layered Mediterranean Vegetable Lasagna for Heartwarming Dinners

This Layered Mediterranean Vegetable Lasagna is a heartwarming vegetarian dish perfect for comforting meals and gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant adds depth and substance; roasting enhances its flavor.
  • 2 medium Zucchini provides a delicate texture; quick to roast and holds its shape well.
  • 1 large Red Bell Pepper adds sweetness and color, enhancing overall flavor when roasted.
  • 1 large Yellow Bell Pepper lightens the flavor profile; slightly fruitier than red.
  • 2 tbsp Olive Oil essential for roasting, infusing the vegetables with rich, fruity notes.
  • to taste Salt essential for enhancing the natural flavors of all ingredients.
  • to taste Pepper essential for enhancing the natural flavors of all ingredients.
For the Pasta and Cheese
  • 12 oz Lasagna Noodles acts as the structural base; cook al dente for best results.
  • 15 oz Ricotta Cheese forms a creamy filling that contrasts beautifully with the roasted vegetables.
  • 8 oz Mozzarella Cheese melts wonderfully, providing the gooey texture between layers.
  • 1/2 cup Parmesan Cheese adds a savory kick and golden finish upon baking.
For the Flavor
  • 3 cloves Minced Garlic introduces aromatic warmth; enhances the ricotta mixture.
  • 1 tsp Dried Oregano imparts classic Mediterranean flavor; essential for the cheese filling.
  • 1 tsp Dried Basil complements oregano; lends a fresh touch to the dish.
  • 2 cups Marinara Sauce ties all flavors together, adding acidity and sweetness.
To Finish
  • 1/4 cup Fresh Basil Leaves garnishing adds a burst of fresh aroma and visual appeal.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • large mixing bowl
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the eggplant, zucchini, and bell peppers into even pieces and arrange them on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast the vegetables for about 20 minutes, flipping them halfway through for even cooking.
  4. While the vegetables are roasting, bring salted water to a boil and cook lasagna noodles until al dente, about 8-10 minutes. Drain and set aside.
  5. In a large mixing bowl, combine ricotta, minced garlic, oregano, basil, and a pinch of salt and pepper. Mix until well incorporated.
  6. Spread ½ cup of marinara sauce at the bottom of a 9x13-inch baking dish.
  7. Layer three lasagna noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta filling, and ⅓ of both cheeses.
  8. Repeat with another layer of marinara sauce, three noodles, remaining vegetables, remaining ricotta, and another ⅓ of the cheeses.
  9. Top with a final layer of noodles, cover with remaining marinara, and sprinkle the last bits of cheeses on top.
  10. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until golden and bubbly.
  11. Allow to rest for 10 minutes before garnishing with fresh basil leaves and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

Roast vegetables until slightly charred for enhanced flavor. Drain noodles thoroughly and toss in olive oil to prevent sticking. Allow lasagna to rest before slicing. Use fresh herbs for more flavor.

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