Mediterranean Veggie Lasagna

Layered with tender roasted vegetables, creamy ricotta, and a vibrant marinara sauce, this Mediterranean Veggie Lasagna is a flavorful twist on a classic comfort food. Zucchini, eggplant, and red bell pepper bring a hearty dose of wholesome, Mediterranean-inspired flavor, while ricotta cheese mixed with fresh parsley adds a creamy richness. Perfectly seasoned with oregano, basil, and a hint of red pepper flakes, this dish is beautifully balanced and irresistibly cheesy with melted mozzarella and Parmesan on top. Whether you're serving a crowd or indulging in leftovers, this vegetarian lasagna is a satisfying, oven-baked masterpiece that's both comforting and packed with nutritious veggies.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 pieces Lasagna noodles
• 2 tablespoons Olive oil
• 2 medium Zucchini
• 1 medium Eggplant
• 1 large Red bell pepper
• 4 pieces Garlic cloves
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 teaspoons Dried oregano
• 1.5 teaspoons Dried basil
• 0.5 teaspoons Crushed red pepper flakes
• 4 cups Marinara sauce
• 2 cups Ricotta cheese
• 1 large Egg
• 0.25 cup Fresh parsley
• 2 cups Mozzarella cheese
• 0.5 cups Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain and set aside.

Step 3

While the noodles cook, prepare the vegetables. Dice the zucchini, eggplant, and red bell pepper into small bite-sized pieces. Mince the garlic cloves.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, eggplant, and red bell pepper. Cook for about 8-10 minutes until the vegetables are tender and slightly caramelized.

Step 5

Add the minced garlic to the skillet and cook for 1-2 more minutes until fragrant. Stir in 1 teaspoon of salt, 1 teaspoon of black pepper, dried oregano, dried basil, and crushed red pepper flakes. Mix well and set aside the cooked vegetables.

Step 6

In a mixing bowl, combine the ricotta cheese, egg, fresh parsley, and 0.5 teaspoon of salt. Stir until smooth and set aside.

Step 7

Spread 0.5 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.

Step 8

Lay down 4 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles, followed by half of the cooked vegetables. Sprinkle with 0.75 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese.

Step 9

Repeat the layering process: Spread another 1.5 cups of marinara sauce over the cheese layer, add 4 more lasagna noodles, the remaining ricotta mixture, and cooked vegetables. Top with 0.75 cup of mozzarella and 2 tablespoons of Parmesan.

Step 10

For the final layer, add the last 4 lasagna noodles, spread 2 cups of marinara sauce on top, and sprinkle with the remaining 0.5 cup of mozzarella and 0.25 cup of Parmesan cheese.

Step 11

Cover the lasagna tightly with aluminum foil and bake in the preheated oven for 40 minutes.

Step 12

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.

Step 13

Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy your homemade Mediterranean Veggie Lasagna!

Nutrition Facts

Serving size	3524.7 grams (3524.7g)

Amount per serving	% Daily Value*
Calories	4982

Total Fat 178.10g	228%
Saturated Fat 77.20g	386%
Polyunsaturated Fat 7.00g
Cholesterol 712mg	237%
Sodium 11565mg	503%
Total Carbohydrate 651.60g	237%
Dietary Fiber 54.90g	196%
Total Sugars 98.60g
Protein 235.40g	471%

Vitamin D 90IU	450%
Calcium 4454mg	343%
Iron 34mg	187%
Potassium 4553mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 18.3%

Carbs: 50.6%