Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

🍆 Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

🥣 Ingredients:

🥕 Vegetable Layer:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 bell pepper, chopped
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt & pepper to taste
• 1 tsp dried oregano
• 1/2 tsp paprika

🍅 Sauce:

• 2 cups tomato sauce (or crushed tomatoes)
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp chili flakes (optional)
• Salt to taste

🧀 Ricotta Layer:

• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese (shredded)
• 1/4 cup parmesan cheese
• 1 egg
• 1 tsp dried parsley

🍝 Pasta:

• 9–12 lasagna sheets (boiled or no-boil)

👩‍🍳 Instructions:

1. Prep Veggies:
   Heat olive oil, sauté garlic, then add all vegetables. Cook until slightly soft. Add salt, pepper, oregano, paprika.
2. Make Sauce:
   In another pan, heat olive oil, add tomato sauce, basil, chili flakes, and simmer for 10 minutes.
3. Ricotta Mix:
   In a bowl, mix ricotta, mozzarella, parmesan, egg, and parsley.
4. Layering:
   In a baking dish:
   • Spread sauce
   • Add lasagna sheets
   • Add veggie layer
   • Add ricotta mixture
     Repeat layers, finishing with sauce and cheese on top.
5. Bake:
   Cover with foil and bake at 180°C (350°F) for 30 minutes, then uncover and bake another 10–15 minutes until golden.
6. Rest & Serve:
   Let it rest 10 minutes before slicing.

❓ Q & A

Q1: Can I make it without pasta?

Yes 👍 Replace sheets with thin slices of zucchini or eggplant for a low-carb version.

Q2: What can I use instead of ricotta?

You can use cottage cheese or a mix of yogurt + cream cheese.

Q3: Can I make it vegan?

Yes 🌱

• Skip egg
• Use plant-based ricotta & cheese

Q4: How to store leftovers?

• Fridge: 3–4 days
• Freezer: up to 2 months

Q5: Why is my lasagna watery?

Vegetables release water. Tip: sauté them well or grill before layering.