Layered Vegetables Mediterranean Lasagna with Ricotta Cheese

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🥗 Layered Vegetables Mediterranean Lasagna with Ricotta Cheese

A wholesome, flavorful, and comforting vegetarian lasagna inspired by Mediterranean cuisine, packed with colorful vegetables, creamy ricotta, herbs, and rich tomato sauce.

📝 Description

This Mediterranean Vegetable Lasagna is a healthy twist on classic lasagna. Instead of heavy meat and cream sauces, it uses fresh vegetables, olive oil, herbs, tomato sauce, and ricotta cheese. The result is a light yet satisfying dish that is full of flavor, nutrition, and texture.

Perfect for:

  • Family dinners

  • Meal prep

  • Healthy eating

  • Vegetarian diets

⏱ Prep & Cooking Time

  • Preparation: 25 minutes

  • Cooking: 45 minutes

  • Total Time: 1 hour 10 minutes

🍽 Servings

Serves: 6 people
Serving Size: 1 large slice

🧾 Ingredients

Vegetables:

  • 1 medium zucchini (thinly sliced)

  • 1 medium eggplant (thinly sliced)

  • 1 red bell pepper (sliced)

  • 1 yellow bell pepper (sliced)

  • 1 medium onion (chopped)

  • 3 cloves garlic (minced)

  • 1 cup mushrooms (sliced)

  • 2 cups spinach (fresh)

Cheese & Dairy:

  • 1½ cups ricotta cheese

  • 1 cup shredded mozzarella cheese

  • ½ cup grated parmesan cheese

  • 1 egg (optional, for firmer texture)

Sauce & Seasoning:

  • 2½ cups tomato sauce or crushed tomatoes

  • 3 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • ½ tsp chili flakes (optional)

  • Salt & black pepper to taste

Pasta:

  • 9–12 lasagna sheets (boiled or oven-ready)

👩‍🍳 Instructions

Step 1: Prepare the Vegetables

Heat olive oil in a large pan. Add onion and garlic, sauté until soft. Add mushrooms, peppers, zucchini, and eggplant. Cook for 8–10 minutes until tender. Add spinach last and cook 1 minute more. Season with salt, pepper, oregano, and basil.

Step 2: Prepare Ricotta Mixture

In a bowl, mix:

  • Ricotta cheese

  • Egg (optional)

  • ¼ cup parmesan

  • Salt & pepper

Step 3: Assemble the Lasagna

Preheat oven to 180°C (350°F).

Layer in baking dish:

  1. Tomato sauce

  2. Lasagna sheets

  3. Vegetables

  4. Ricotta mixture

  5. Mozzarella

Repeat layers until full. Finish with sauce and remaining mozzarella + parmesan.

Step 4: Bake

Cover with foil and bake 30 minutes.
Remove foil and bake 15 more minutes until golden.

Let rest 10 minutes before slicing.

🧠 Chef’s Notes

  • This lasagna tastes even better the next day.

  • Resting helps layers set nicely.

  • You can prepare it ahead and refrigerate up to 24 hours before baking.

💡 Tips for Best Results

  • Grill or roast vegetables for extra flavor.

  • Use fresh herbs if available.

  • Add olives or sun-dried tomatoes for Mediterranean depth.

  • Use whole-wheat lasagna sheets for extra fiber.

🔁 Variations

  • Vegan: Use tofu ricotta & dairy-free cheese

  • High Protein: Add lentils or chickpeas

  • Low Carb: Replace pasta sheets with zucchini slices

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 320 kcal

  • Protein: 16 g

  • Carbohydrates: 35 g

  • Fat: 14 g

  • Fiber: 7 g

  • Calcium: 20% DV

🌿 Health Benefits

  • High in fiber – Improves digestion

  • Rich in antioxidants – Protects cells

  • Heart healthy – Olive oil & vegetables support heart health

  • Good for bones – Calcium from ricotta & cheese

  • Weight-friendly – Filling yet nutritious

❓ Q & A – Common Questions

Q1: Can I freeze this lasagna?

Yes. Freeze before or after baking for up to 2 months.

Q2: Can I make it without oven?

Yes. Cook layers on stovetop in heavy pan with tight lid on very low heat for 35–40 minutes.

Q3: Can I use cottage cheese instead of ricotta?

Yes. Blend cottage cheese for smooth texture.

Q4: How long does it last in fridge?

Up to 3 days in airtight container.

Q5: Is this recipe healthy?

Yes. It’s balanced, nutrient-rich, and much healthier than traditional meat lasagna.

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