Mediterranean Vegetable Lasagna

🕒 Prep: 20 min
🔥 Cook: 55 min
🍽 Serves: 8
★★★★★
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Mediterranean Vegetable Lasagna is a delightful twist on the classic lasagna, loaded with fresh veggies and a medley of Mediterranean flavors. It’s perfect for a cozy weeknight dinner or a comforting weekend meal.

Ingredients for Mediterranean Vegetable Lasagna

Olive oil is the base for sautéing our vegetables, adding a smooth, fruity flavor. The onion and garlic provide a savory foundation, while the zucchini, red bell pepper, and yellow bell pepper bring color and sweetness. Mushrooms add a hearty texture, making the dish satisfying. Crushed tomatoes create a rich, tangy sauce, enhanced by dried oregano and dried basil for that classic Italian aroma. Salt and pepper bring everything together with just the right amount of seasoning.

No-boil lasagna noodles save time and absorb flavors as they cook. Ricotta cheese combines with baby spinach and egg for a creamy, nutrient-packed layer. The shredded mozzarella cheese melts beautifully, while grated Parmesan cheese adds a sharp, savory finish.

Tips & Tricks

  • Use a mandoline slicer for evenly sliced vegetables, ensuring they cook uniformly.
  • Letting the lasagna cool before slicing helps it hold its shape better.
  • For a spicier kick, add a pinch of red pepper flakes to the sauce.

Serving Suggestions

This lasagna pairs beautifully with a simple green salad dressed in lemon vinaigrette. For a heartier meal, serve alongside crusty garlic bread. A glass of chilled white wine brings out the Mediterranean flavors wonderfully.

Frequently Asked Questions

Can I use fresh lasagna noodles?
Yes, you can use fresh noodles, but you may need to adjust the cooking time slightly.
What can I substitute for ricotta cheese?
Cottage cheese or mascarpone can work as substitutes, though they will alter the flavor slightly.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave as needed.

Mediterranean Vegetable Lasagna Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This gives the oven plenty of time to reach the right temperature while you prepare the ingredients. In a large skillet, warm up the olive oil over medium heat. Toss in the diced onion and minced garlic, sautéing them until they become soft and translucent, which should take about five minutes.

Now, add your sliced zucchini, red and yellow bell peppers, and mushrooms to the skillet. Cook these until they’re softened and slightly browned, stirring occasionally. This step should take another five to seven minutes. Once your veggies are ready, stir in the can of crushed tomatoes, along with the oregano, basil, salt, and pepper. Let this mixture simmer for about 10 minutes to allow the flavors to meld together.

While the sauce is simmering, grab a bowl and mix together the ricotta cheese, baby spinach, and egg. This mixture will form a creamy and nutritious layer for your lasagna.

With everything prepped, it’s time to assemble the lasagna. Spread a thin layer of the vegetable sauce over the bottom of a 9x13 inch baking dish. Lay down three no-boil lasagna noodles, then spoon half of the ricotta mixture over the noodles. Top with half of the remaining vegetable sauce and a third of the mozzarella cheese.

Repeat the layering process, starting again with noodles, then ricotta, sauce, and mozzarella. Finish with a final layer of noodles and the last of the sauce. Sprinkle the top with the rest of the mozzarella and the Parmesan cheese.

Cover the dish with aluminum foil and pop it in the oven. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly. Let the lasagna cool for about 10 minutes before slicing and serving.

Why You'll Love This Recipe

  • Rich in vibrant, fresh vegetables.
  • Easy to make with a no-boil noodle technique.
  • Balanced with creamy ricotta and spinach for extra nutrition.
  • Perfect for vegetarians and meat-lovers alike.
  • Great for meal prep and leftovers taste even better!

Ingredients

2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 oz mushrooms, sliced
14 oz can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
9 no-boil lasagna noodles
15 oz ricotta cheese
2 cups baby spinach
1 egg
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
3. Add zucchini, bell peppers, and mushrooms to the skillet, cook until softened.
4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
5. In a bowl, combine ricotta cheese, baby spinach, and egg. Mix well.
6. Spread a thin layer of the vegetable sauce on the bottom of a 9x13 inch baking dish.
7. Layer 3 lasagna noodles, half of the ricotta mixture, half of the vegetable sauce, and 1/3 of the mozzarella cheese.
8. Repeat layering, finishing with noodles and remaining sauce. Top with the rest of the mozzarella and Parmesan cheese.
9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
10. Let cool for 10 minutes before slicing and serving.

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