Can I make this lasagna vegetarian?

Absolutely! This layered Mediterranean vegetable lasagna is inherently vegetarian as it uses a variety of vegetables and does not require any meat. You can adjust the vegetables based on what you have on hand or your personal preferences.

How long does the lasagna keep in the fridge?

If stored properly in an airtight container, the lasagna can last for up to three days in the refrigerator. The flavors actually deepen as it sits, so leftover slices can be just as enjoyable as the first serving!

Can I freeze Layered Mediterranean Vegetable Lasagna?

Yes, you can freeze this lasagna! Once assembled, cover it tightly with foil or plastic wrap, and it can be frozen for up to three months. Just remember to thaw it overnight in the fridge before baking.

What can I serve with this lasagna?

This lasagna pairs beautifully with a simple side salad and garlic bread. You might want to try a refreshing garden salad to balance the richness of the dish.

Can I use different vegetables?

Certainly! Feel free to substitute any of the vegetables in this recipe with your favorites. Spinach, mushrooms, or kale can all make wonderful additions or substitutions.

Layered Mediterranean Vegetable Lasagna

Ingredients

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2 cups Eggplant, sliced into 1/4-inch rounds
2 cups Zucchini, sliced lengthwise into 1/4-inch strips
2 cups Bell Peppers, halved and seeded
2 tablespoons Olive oil
Salt, to taste
Pepper, to taste
9 sheets Lasagna noodles
1 1/2 cups Ricotta cheese
2 tablespoons Minced garlic
1 teaspoon Oregano
1 teaspoon Basil
2 cups Marinara sauce
2 cups Mozzarella cheese
1 cup Parmesan cheese
Fresh basil leaves for garnish, as needed

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the sliced eggplant, zucchini, and bell peppers on the sheet. Brush generously with olive oil and sprinkle with salt and pepper. Roast for about 20 minutes until tender.
While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
In a medium bowl, mix together the ricotta cheese, minced garlic, oregano, basil, salt, and pepper.
In a baking dish, spread 1/2 cup of marinara sauce at the bottom. Lay down three noodles side by side, then layer half of the roasted veggies, half of the ricotta mixture, and one-third of the mozzarella and Parmesan cheese. Repeat the layers, finishing with a final layer of noodles topped with marinara sauce and remaining cheeses.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until golden brown. Let sit for 10 minutes before serving, garnished with fresh basil leaves.

Notes

For a gluten-free option, consider using gluten-free lasagna noodles. Adding a layer of spinach or kale can boost your veggies even further.

Author: Benjamin Scott
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg