Mediterranean Roasted Vegetable Lasagna

Why Make This Recipe

Mediterranean Roasted Vegetable Lasagna is not just a delightful dish; it’s an epitome of comfort food that brings together vibrant flavors and healthy ingredients. When you combine roasted vegetables with layers of rich cheese and pasta, it transforms into a hearty meal perfect for any occasion. This recipe is an excellent way to introduce your family to beautiful Mediterranean flavors, making it an enjoyable dish for both kids and adults. Additionally, it’s a great option for anyone looking to add more vegetables to their diet without sacrificing taste. You can prepare it in advance, making it convenient for busy weeknights or family gatherings.

How to Make Mediterranean Roasted Vegetable Lasagna

Making Mediterranean Roasted Vegetable Lasagna is a straightforward process that involves roasting vegetables, preparing a flavorful sauce, and layering everything together. You can follow these steps to create a delicious lasagna that will impress your guests and satisfy your cravings.

Ingredients

• 1 large eggplant, sliced lengthwise
• 2 medium zucchinis, sliced lengthwise
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 3 tbsp olive oil
• Salt & black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (optional)
• 2 cups crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp chili flakes (optional)
• Salt & pepper to taste
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cloves garlic, finely grated
• 2 tbsp olive oil or cream
• 1–2 tbsp milk (to thin)
• Fresh parsley or basil, finely chopped
• Black pepper to taste
• Lasagna sheets (regular or oven-ready)

Directions

1. Preheat the oven: Start by preheating your oven to 200°C (400°F). This will ensure that your vegetables roast perfectly.

2. Prepare the vegetables: In a mixing bowl, toss the sliced eggplant, zucchini, and bell peppers with olive oil, salt, black pepper, oregano, thyme, and smoked paprika if you are using it. Spread them out evenly on a baking sheet. Roast the vegetables in the oven for about 20–25 minutes, flipping them halfway through, until they are tender and lightly caramelized.

3. Make the tomato sauce: While the vegetables are roasting, heat a tablespoon of olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, pour in the crushed tomatoes and add dried basil, chili flakes if desired, salt, and black pepper. Allow the mixture to simmer for about 10 minutes until it becomes slightly thickened.

4. Prepare the cheese mixture: In a mixing bowl, whisk together the ricotta cheese, shredded mozzarella, grated Parmesan, grated garlic, olive oil or cream, milk, chopped herbs, and black pepper. Mix until smooth and pourable.

5. Layer the lasagna: In a baking dish, spread a thin layer of the tomato sauce at the bottom. Place a layer of lasagna sheets on top. Add a layer of roasted vegetables followed by another spoonful of tomato sauce. Drizzle a portion of the cheese mixture over it. Repeat these layers until you reach the top, ensuring that you finish with a drizzle of the cheese mixture on top.

6. Bake the lasagna: Cover the dish loosely with foil and bake in the oven at 180°C (350°F) for about 25 minutes. After this time, uncover the lasagna and continue baking for another 10–15 minutes or until the top is bubbly and golden brown. Once baked, let it rest for about 10 minutes before slicing to allow the layers to set.

How to Serve Mediterranean Roasted Vegetable Lasagna

Serving Mediterranean Roasted Vegetable Lasagna is easy and can bring a festive flair to your dining table. Cut the baked lasagna into squares or rectangles and serve it warm. You can garnish each piece with freshly chopped parsley or basil for an extra pop of color and flavor. Pair the lasagna with a simple green salad drizzled with olive oil and lemon juice for a refreshing contrast. A side of crusty bread can also be a nice addition, making it perfect for soaking in any leftover sauce.

How to Store Mediterranean Roasted Vegetable Lasagna

If you have leftovers or want to prepare the lasagna in advance, storing it is quite simple. After baking, allow the lasagna to cool completely. You can either refrigerate or freeze it.

• Refrigeration: Store the lasagna in an airtight container in the refrigerator for up to 3-5 days. When ready to eat, you can reheat individual pieces in the microwave or warm in an oven until heated through.

• Freezing: If you wish to freeze it, cover the dish tightly with aluminum foil or plastic wrap before placing it in the freezer. It can be stored for up to 2-3 months. To reheat, it’s best to thaw it in the refrigerator overnight and then bake it at 180°C (350°F) until heated thoroughly.

Tips to Make Mediterranean Roasted Vegetable Lasagna

1. Use Fresh Vegetables: Selecting fresh, in-season vegetables will enhance the flavor of your lasagna. Feel free to customize the vegetables based on what’s available.

2. Don’t Skip the Roasting: Roasting the vegetables brings out their natural sweetness and adds depth to the dish. Avoid using raw vegetables for the best results.

3. Make Ahead: This lasagna can be prepared a day in advance. Simply assemble the lasagna, cover it, and store it in the refrigerator until you’re ready to bake it.

4. Adjust the Cheese: Feel free to substitute or add other cheeses. Go for ricotta, mozzarella, or even goat cheese if you want a tangy twist.

5. Add Protein: If you want to make the dish heartier, consider adding cooked ground beef, turkey, or even lentils between the layers.

Variation

You can easily adjust this recipe to cater to various diets or preferences. For a vegan version, use plant-based cheeses and replace the ricotta with blended silken tofu or a nut-based cheese. Adding leafy greens like spinach or kale can also boost the nutrition of the dish. You could even create an Italian-inspired version by adding olives and artichokes for a Mediterranean flair.

FAQs

1. Can I use different types of cheese?
Absolutely! You can use any cheese that melts well. Ricotta, mozzarella, and Parmesan are traditional, but feel free to experiment with cheddar, gouda, or even some sharp feta for extra flavor.

2. How long does it take to prepare this lasagna?
The total time for preparation and baking is about 1 hour and 10 minutes. However, if you prep the vegetables and sauce in advance, it can shorten your cooking time.

3. Can I use no-boil lasagna sheets?
Yes, you can use oven-ready lasagna sheets. Just add a bit more sauce or moisture since they cook differently than regular sheets during baking.

4. Is it possible to make this lasagna gluten-free?
Yes! There are gluten-free lasagna sheets available in most grocery stores. You can substitute those to create a gluten-free version.

5. What should I serve with Mediterranean Roasted Vegetable Lasagna?
A light salad with fresh greens, tomatoes, and a simple vinaigrette pairs beautifully. Crusty bread and a glass of red wine can elevate the dining experience as well.

Mediterranean Roasted Vegetable Lasagna

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• Author: zoubirlahcen
• Total Time: 70 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delightful and hearty lasagna filled with roasted vegetables, rich cheeses, and layered with flavorful tomato sauce, perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 1 large eggplant, sliced lengthwise
• 2 medium zucchinis, sliced lengthwise
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 3 tbsp olive oil
• Salt & black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (optional)
• 2 cups crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp chili flakes (optional)
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cloves garlic, finely grated
• 2 tbsp olive oil or cream
• 1–2 tbsp milk (to thin)
• Fresh parsley or basil, finely chopped
• Black pepper to taste
• Lasagna sheets (regular or oven-ready)

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Instructions

1. Preheat the oven to 200°C (400°F).
2. Toss eggplant, zucchini, and bell peppers with olive oil, salt, black pepper, oregano, thyme, and smoked paprika in a mixing bowl. Spread on a baking sheet and roast for 20–25 minutes.
3. Heat 1 tbsp olive oil in a pan, add minced garlic, sauté for 30 seconds, then add crushed tomatoes, dried basil, chili flakes, salt, and pepper. Simmer for 10 minutes.
4. In a bowl, whisk together ricotta, mozzarella, Parmesan, grated garlic, olive oil or cream, milk, chopped herbs, and black pepper until smooth.
5. In a baking dish, layer tomato sauce, lasagna sheets, roasted vegetables, and cheese mixture. Repeat layers, finishing with cheese mixture on top.
6. Cover loosely with foil and bake at 180°C (350°F) for 25 minutes. Uncover and bake for another 10–15 minutes until bubbly and golden brown.
7. Let rest for 10 minutes before slicing.

Notes

Use fresh vegetables for the best flavor. This lasagna can also be prepared a day in advance and refrigerated before baking.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 35mg

Keywords: lasagna, vegetarian, Mediterranean, comfort food, roasted vegetables, healthy recipe