Description
Mediterranean veggie lasagna celebrates layers of roasted zucchini, eggplant, and spinach nestled between creamy ricotta and marinara sauce. Herb-infused pasta sheets and melted mozzarella create a comforting Italian-inspired dish you’ll savor with every delicious bite.
Ingredients
Scale
Main Vegetables:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 8 ounces (226 grams) mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Tomato Base:
- 1 (28 ounces / 794 grams) can crushed tomatoes
- 1 (15 ounces / 425 grams) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Additional Ingredients:
- 15 ounces (425 grams) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 8 ounces (226 grams) shredded mozzarella cheese
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- 9 lasagna noodles (no-boil recommended)
- Fresh parsley, chopped (for garnish)
Instructions
- Craft a robust vegetable medley by sautéing onions in olive oil until translucent, then introduce minced garlic and cook briefly to release aromatic flavors.
- Incorporate bell peppers, zucchini, yellow squash, and mushrooms into the skillet, allowing vegetables to become tender-crisp while developing complex flavor profiles.
- Enhance the vegetable mixture with crushed tomatoes, tomato sauce, and a harmonious blend of oregano, basil, salt, and pepper. Simmer the sauce on low heat, stirring periodically to allow ingredients to meld and intensify.
- While sauce develops, prepare the creamy cheese mixture by combining ricotta, Parmesan, chopped parsley, eggs, and seasonings in a mixing bowl until smooth and well-integrated.
- Preheat the oven to 375°F and select a 9×13 inch baking dish, creating a foundation layer of vegetable sauce to prevent noodle sticking.
- Strategically layer lasagna noodles across the sauce, ensuring slight overlap for complete coverage, then distribute half the ricotta blend evenly.
- Sprinkle a generous portion of mozzarella cheese over the ricotta layer, repeating the noodle, sauce, cheese sequence until all ingredients are utilized.
- Seal the lasagna with aluminum foil, baking for 30 minutes to allow flavors to marry and ingredients to heat thoroughly.
- Uncover the dish, continue baking until cheese becomes golden and bubbly, creating an enticing crisp texture.
- Allow the lasagna to rest 10-15 minutes post-baking, enabling it to set and making serving more manageable. Garnish with fresh parsley before presenting.
Notes
- Enhance vegetable flavor by roasting bell peppers, zucchini, and squash before adding to sauce for deeper, caramelized taste profile.
- Swap traditional lasagna noodles with zucchini ribbons or gluten-free alternatives to create low-carb and celiac-friendly version.
- Control moisture by draining excess liquid from ricotta cheese and vegetables to prevent watery lasagna texture.
- Boost protein content by incorporating plant-based alternatives like crumbled tofu or lentils into vegetable filling for more nutritional density.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg