Mediterranean Veggie Lasagna

🕒 Prep: 20 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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Say hello to your new favorite comfort meal: Mediterranean Veggie Lasagna. This dish is a vibrant twist on the classic, packed with fresh vegetables and Mediterranean flavors. It's perfect for a family dinner or a cozy night in.

Ingredients for Mediterranean Veggie Lasagna

The heart of this dish lies in its fresh vegetables. Eggplant absorbs flavors beautifully and adds a meaty texture. Zucchini brings a subtle sweetness and keeps the layers moist. Red bell pepper contributes a touch of sweetness and vibrant color. Yellow onion and garlic provide a savory base, enhancing the overall flavor profile.

Marinara sauce ties everything together with its rich, tangy notes, while the lasagna noodles provide structure. The creamy filling is made with ricotta cheese mixed with an egg for cohesion. Mozzarella cheese adds gooey goodness, and feta cheese offers a salty, tangy punch. Fresh basil and oregano add an aromatic finish, and a touch of salt and black pepper perfects the seasoning.

Tips & Tricks

  • Slice veggies uniformly for even cooking. Thinner slices cook faster.
  • Pre-cook the noodles to avoid excess moisture in the dish.
  • Let the lasagna rest before cutting to help the layers hold together.

Serving Suggestions

Serve this Mediterranean Veggie Lasagna with a simple mixed green salad dressed with olive oil and lemon juice. A side of crusty bread is perfect for soaking up any extra sauce.

Frequently Asked Questions

Can I make this lasagna ahead of time?
Yes, you can assemble it a day in advance and refrigerate. Bake it fresh when you're ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I add meat to this recipe?
Absolutely! Ground turkey or beef can be sautéed with the veggies for a heartier dish.

Mediterranean Veggie Lasagna Recipe Walkthrough

Preheat your oven to 375°F to get it ready while you prep. Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the sliced eggplant, zucchini, and red bell pepper. Let them sauté for about five minutes until tender.

Add the chopped onion and minced garlic to the skillet. Stir them around for about two minutes until they're fragrant. Stir in the marinara sauce, then reduce the heat to low so it simmers gently.

In a bowl, mix ricotta cheese with an egg, a pinch of salt, and some black pepper until it's smooth and creamy. This will be your rich filling.

Grab a 9x13 inch baking dish and spread a thin layer of the veggie and sauce mixture across the bottom. Place three lasagna noodles over the sauce, creating the first layer.

Spread half of your ricotta mixture over the noodles, then sprinkle on half of the mozzarella cheese. Scatter half of the crumbled feta and some chopped basil on top.

Repeat the layers: sauce, noodles, the rest of the ricotta, mozzarella, feta, and basil. Finish with a generous layer of sauce and a sprinkle of oregano.

Cover the dish with aluminum foil and pop it in the oven. Bake for 25 minutes, then remove the foil and bake for another 15 minutes until the cheese is bubbly and golden. Let it cool for about 10 minutes before serving, so the layers set nicely.

Why You'll Love This Recipe

  • Loaded with fresh, colorful veggies that bring a burst of flavor.
  • Rich and creamy thanks to a blend of ricotta and mozzarella cheeses.
  • A healthier alternative to traditional lasagna, without sacrificing taste.
  • Perfect for meal prep, as it tastes even better the next day.

Ingredients

1 tbsp olive oil
1 medium eggplant, sliced
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow onion, chopped
3 cloves garlic, minced
2 cups marinara sauce
9 lasagna noodles, cooked
15 oz ricotta cheese
1 egg
2 cups mozzarella cheese, shredded
1/2 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Step-by-step Instructions

1. Preheat the oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add eggplant, zucchini, and bell pepper and sauté until tender, about 5 minutes.
3. Add onion and garlic to the skillet and cook until fragrant, about 2 minutes. Stir in marinara sauce and reduce heat to low.
4. In a bowl, mix ricotta cheese, egg, salt, and pepper until creamy.
5. Spread a thin layer of the vegetable and sauce mixture in a 9x13 inch baking dish. Layer 3 lasagna noodles over sauce.
6. Spread half of the ricotta mixture over noodles, then layer with half of the mozzarella cheese, and sprinkle half of the feta and basil.
7. Repeat layers, starting with sauce, noodles, remaining ricotta mixture, mozzarella, feta, and basil.
8. Cover with remaining sauce and sprinkle oregano over the top.
9. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
10. Allow to cool for 10 minutes before serving.

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