Can I make this lasagna vegan?

Absolutely! You can substitute the ricotta and mozzarella with plant-based cheese alternatives, and use vegan noodles. Just ensure that your marinara sauce is free from animal products.

How long can I store the leftovers?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. For best results, reheat in the oven or microwave.

Can I freeze the lasagna before baking?

Yes, you can assemble the lasagna and freeze it before baking. Just make sure to wrap it tightly to prevent freezer burn. When ready to bake, let it thaw in the refrigerator overnight before cooking.

What can I serve with this lasagna?

This lasagna pairs beautifully with a fresh green salad and garlic bread. You can also serve it with a light cucumber salad for a refreshing contrast.

Is it necessary to roast the vegetables?

Roasting the vegetables enhances their flavor and adds depth to the dish. While you can steam or sauté them instead, roasting creates a lovely caramelization that elevates the overall taste.

Layered Mediterranean Vegetable Lasagna: A Delectable Delight

Ingredients

Eggplant, sliced into 1/4-inch rounds
Zucchini, sliced lengthwise into 1/4-inch strips
Bell peppers, halved and seeded
Olive oil
Salt and pepper, to taste
Lasagna noodles
Ricotta cheese
Minced garlic
Oregano
Basil
Marinara sauce
Shredded mozzarella cheese
Grated parmesan cheese
Fresh basil leaves, for garnish

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange eggplant, zucchini, and bell peppers on the sheet. Brush with olive oil, sprinkle with salt and pepper, and roast for about 20 minutes, flipping halfway.
Cook lasagna noodles according to the package instructions. Drain and set aside.
In a small bowl, combine ricotta cheese, minced garlic, oregano, basil, and a pinch of salt and pepper.
Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish. Place three noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta mixture, and 1/3 of both the mozzarella and parmesan. Repeat the layering process, finishing with the remaining noodles, marinara, mozzarella, and parmesan cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly. Let rest for 10 minutes before serving. Garnish with fresh basil.

Notes

This lasagna can be customized with your favorite vegetables. It pairs well with a simple green salad and garlic bread.

Author: Eleanor Quin
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 20g
Cholesterol: 40mg