Layered Mediterranean Vegetable Lasagna with Creamy Ricotta – Healthy Vegetarian Dinner Recipe
Layered Mediterranean vegetable lasagna with creamy ricotta is a vibrant, wholesome twist on a classic comfort food! Packed with zucchini, eggplant, bell peppers, and tomatoes, this lasagna is layered with creamy ricotta and topped with golden mozzarella. Perfect for weeknight dinners, family gatherings, or when you want a healthy vegetarian dish full of Mediterranean flavors.
Equipment
- Baking sheet (for roasting vegetables)
- Mixing bowls
- 9x13-inch baking dish
- Whisk or spatula
- Knife + cutting board
- Oven
Ingredients
- 2 medium zucchini, sliced
- 1 medium eggplant, sliced
- 2 bell peppers, sliced
- 2 cups fresh spinach
- 3 tbsp olive oil
- 2 cups ricotta, drained overnight
- 1 egg
- ½ cup grated Parmesan cheese
- ½ tsp nutmeg
- 3 cups tomato sauce
- 9–12 lasagna sheets (fresh or dried)
- 2 cups shredded mozzarella
- 1 tbsp fresh basil, chopped
- Salt & pepper to taste
Instructions
- Roast Vegetables: Toss zucchini, eggplant, and peppers with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender.
- Prepare Ricotta Mixture: Combine ricotta, egg, Parmesan, nutmeg, and basil in a bowl. Mix until smooth.
- Layer Lasagna: Spread tomato sauce on the bottom of a greased baking dish. Add pasta sheets, roasted vegetables, ricotta mixture, and more sauce. Repeat layers until dish is full.
- Top with Cheese: Finish with mozzarella and a sprinkle of Parmesan.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10–15 minutes until golden and bubbling.
- Rest & Serve: Let lasagna rest for 10 minutes before slicing. Garnish with fresh basil.
Notes
- Drain ricotta overnight to avoid watery filling.
- Roast vegetables first to intensify flavor and prevent sogginess.
- Rest lasagna before slicing for neat layers.
- Add nutmeg to ricotta for subtle warmth.
- Swap pasta sheets for zucchini noodles for gluten-free variation.