🍆 Layered Mediterranean Vegetable Lasagna
🧾 Ingredients
For the vegetables:
- 1 zucchini, sliced lengthwise
- 1 eggplant, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt & black pepper
- 1 tsp dried oregano
For the sauce:
- 2 cups crushed tomatoes
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- ½ tsp chili flakes (optional)
- Salt to taste
For layering:
- 9–12 lasagna sheets (whole wheat or regular)
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or basil
🔥 Instructions
1. Roast the Vegetables
- Preheat oven to 200°C
- Toss zucchini, eggplant, peppers, and onion with olive oil, salt, pepper, and oregano
- Roast for 20–25 minutes until tender and slightly caramelized
2. Make the Sauce
- Heat olive oil in a pan
- Add garlic, sauté until fragrant
- Stir in crushed tomatoes, basil, chili flakes, and salt
- Simmer 10–15 minutes until thickened
3. Cook Lasagna Sheets
- Boil according to package instructions (skip if using no-boil sheets)
🧱 Assemble the Layers
In a baking dish:
- Spread a thin layer of tomato sauce
- Add lasagna sheets
- Layer roasted vegetables
- Add dollops of ricotta + sprinkle feta
- Repeat layers (2–3 times)
- Finish with sauce + mozzarella on top
🔥 Bake
- Cover with foil and bake at 180°C for 25 minutes
- Remove foil and bake another 10–15 minutes until golden
🌿 Serve
Let it rest for 10 minutes, then garnish with fresh herbs and slice.
💡 Tips & Variations
- Add spinach or mushrooms for extra veggies
- Use grilled chicken if you want more protein
- Swap ricotta with cottage cheese for a lighter option
- For low-carb: replace pasta with thin zucchini slices
❓ Q&A
Q: Can I make it ahead?
Yes—assemble and refrigerate up to 24 hours before baking.
Q: Can I freeze it?
Absolutely. Freeze before or after baking for up to 2 months.
Q: How do I keep it from getting watery?
Roast vegetables well and let them cool before layering.
