Mediterranean Vegetable Lasagna (Printable Version)
# What You'll Need:
→ Vegetables
01 -
200 g zucchini, sliced
02 -
200 g eggplant, sliced
03 -
150 g mixed bell peppers, sliced
04 -
100 g fresh spinach
→ Ricotta Mixture
05 -
250 g ricotta cheese
06 -
1 large egg
07 -
5 g fresh basil, chopped
08 -
3 g dried oregano
09 -
a pinch of ground nutmeg
→ Sauce and Pasta
10 -
500 ml rich tomato sauce, herb-infused
11 -
200 g dried lasagna sheets
→ Seasoning and Oil
12 -
30 ml extra virgin olive oil
13 -
to taste salt
14 -
to taste black pepper
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Toss zucchini, eggplant, and peppers with olive oil, salt, and pepper. Spread on a baking tray and roast until caramelized, approximately 20–25 minutes.
02 -
In a bowl, combine ricotta, egg, chopped basil, oregano, and nutmeg. Mix until smooth and evenly blended.
03 -
Lightly grease a baking dish. Spread a thin layer of tomato sauce on the bottom. Arrange pasta sheets over the sauce, then layer with roasted vegetables and ricotta mixture. Repeat layering, finishing with tomato sauce on top.
04 -
Cover dish with foil and bake at 190°C for 30 minutes. Remove foil and continue baking for an additional 15 minutes until top is golden and bubbling.
05 -
Remove from oven and let stand for at least 15 minutes before slicing to allow layers to set.
# Helpful Notes:
01 -
Roasting vegetables before layering prevents excess moisture and intensifies natural sweetness, ensuring the dish is flavorful and not soggy.
02 -
Covering with foil during initial baking keeps the lasagna moist and prevents the top from drying out.
03 -
Allow the lasagna to rest before slicing for clean, intact servings.