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Layered Mediterranean Vegetable Lasagna: A Creamy Ricotta Delight

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
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Enjoy the rich and creamy flavors of this layered Mediterranean Vegetable Lasagna featuring a delightful ricotta filling that brings a new level of comfort to your dinner table.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 jar (24 oz) marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
  4. Add zucchini, bell pepper, and mushrooms, cooking until softened. Stir in spinach, oregano, salt, and black pepper.
  5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer 3 lasagna noodles, half of the vegetable mixture, half of the ricotta, and some marinara sauce. Repeat layers.
  6. Top the final layer with remaining noodles, marinara sauce, mozzarella, and Parmesan cheese.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the top is bubbly and golden.
  8. Let it sit for 10 minutes before slicing and serving.

Notes

  • You can add other vegetables like eggplant or carrots based on your preference.
  • This dish is perfect for meal prep; make it ahead and reheat when ready to serve.

Nutrition

Keywords: Layered Mediterranean Vegetable Lasagna, Creamy Ricotta, Pasta, Vegetarian

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