Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

🛒 Ingredients

Vegetable Filling

• Zucchini (1 medium, sliced)

• Eggplant (1 medium, sliced)

• Bell peppers (1 cup, diced)

• Spinach (2 cups, fresh)

• Olive oil (2 tbsp)

• Garlic (3 cloves, minced)

• Onion (1 small, diced)

• Sundried tomatoes (½ cup, chopped)

• Salt & black pepper to taste

• Oregano (1 tsp)

• Basil (1 tsp)

Tomato Sauce

• Crushed tomatoes (3 cups)

• Tomato paste (2 tbsp)

• Sugar (½ tsp, optional)

• Salt & pepper to taste

Creamy Ricotta Mixture

• Ricotta cheese (2 cups)

• Mozzarella (1½ cups, shredded)

• Parmesan (½ cup, grated)

• Egg (1)

• ¼ cup milk or cream

• Nutmeg (a pinch)

Lasagna Base

• Lasagna sheets (12–15, boiled if not oven-ready)

👩‍🍳 Instructions

1. Roast the Vegetables

1. Lay Zucchini and Eggplant on a tray.

2. Brush with Olive oil, salt, and pepper.

3. Roast at 200°C (400°F) for 12–15 min until soft. Set aside.

2. Prepare Vegetable Filling

1. Heat Olive oil in a pan.

2. Add Onion, Garlic, and bell peppers — cook 2–3 min.

3. Add Sundried tomatoes + Spinach — cook 1 min.

4. Season with Oregano, Basil, salt & pepper. Mix well.

3. Make the Sauce

1. Cook Crushed tomatoes + Tomato paste, salt & pepper.

2. Add Sugar if tomatoes are too acidic.

4. Mix Ricotta Layer

1. Combine Ricotta cheese + Egg + cream/milk + Nutmeg + Nutmeg.

2. Stir until smooth and creamy.

5. Assemble the Lasagna
Layer order:

1. Tomato sauce

2. Lasagna sheets

3. Ricotta layer

4. Roasted vegetables

5. Spinach vegetable mix

6. Mozzarella + Parmesan

Repeat layers 3 times.
Top with sauce + cheese.

6. Bake

• Cover with foil, bake at 190°C (375°F) for 25 min

• Remove foil, bake 10 min more until golden.

7. Rest & Serve

• Let it rest 12–15 min before cutting.

✅ Pro Tips

✔ Slice vegetables thin so layers sit flat
✔ Don’t over-boil lasagna sheets or they tear
✔ Add olives or feta for stronger Mediterranean flavor 🌿

❓ Q\A

Q: Can I make it without eggs?
A: Yes! Replace egg with 1 tbsp cornflour in the ricotta mix.

Q: Can I prep it ahead?
A: Absolutely — assemble, refrigerate up to 24 hours, bake when needed.

Q: Can I freeze it?
A: Yes — wrap tightly and freeze for 2 months. Thaw before baking.

Q: What can I serve with it?
A: Garlic bread, Greek salad, or a light pesto drizzle.