Mediterranean Vegetable Lasagna

🧀 Recipe Introduction

A colorful, hearty, and healthy twist on traditional lasagna! This Mediterranean Vegetable Lasagna layers roasted veggies, creamy ricotta, tangy tomato sauce, and gooey mozzarella — perfect for vegetarians or anyone craving a lighter comfort dish.

🥬 Ingredients

For the Roasted Vegetables:

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1 red bell pepper, sliced

• 1 small eggplant, sliced

• 2 tablespoons olive oil

• Salt and pepper to taste

For the Sauce:

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 small onion, chopped

• 1 can (400g) crushed tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

For the Cheese Mixture:

• 1 ½ cups ricotta cheese (or cottage cheese)

• 1 egg

• ½ cup grated Parmesan cheese

• 2 cups shredded mozzarella cheese

For Assembly:

• 9 lasagna noodles (cooked and drained)

• Fresh basil or parsley for garnish

👩‍🍳 Instructions

1. Roast the Vegetables:
   Preheat oven to 400°F (200°C). Toss zucchini, squash, bell pepper, and eggplant with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.

2. Prepare the Sauce:
   In a pan, heat olive oil and sauté onion and garlic until fragrant. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.

3. Mix the Cheese Layer:
   In a bowl, combine ricotta, egg, and Parmesan. Mix until smooth.

4. Assemble the Lasagna:

   • Spread a thin layer of tomato sauce at the bottom of a baking dish.

   • Add a layer of noodles.

   • Spread some cheese mixture, then roasted veggies, then sauce.

   • Repeat layers, ending with sauce and mozzarella on top.

5. Bake:
   Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.

6. Rest & Serve:
   Let sit for 10 minutes before slicing. Garnish with fresh basil or parsley.

🍽️ Serving Suggestion

Serve with garlic bread, a side salad, or a drizzle of balsamic glaze for a complete Mediterranean meal.

💬 Q&A 

Q1: Can I make this lasagna ahead of time?
A: Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. Bake just before serving.

Q2: What other veggies can I use?
A: You can add spinach, mushrooms, cherry tomatoes, or artichokes for extra flavor.

Q3: Can I make it vegan?
A: Absolutely! Use vegan cheese, skip the egg, and ensure your pasta is egg-free.

Q4: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Q5: Can I freeze Mediterranean Lasagna?
A: Yes, freeze after baking (cool it first). Reheat directly from frozen at 350°F (175°C) for 30–40 minutes.