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Layered Mediterranean Veggie Lasagna

Layered Mediterranean Veggie Lasagna

Layered Mediterranean Veggie Lasagna is a delightful and healthy twist on a classic comfort food, offering a vibrant array of fresh vegetables layered with creamy ricotta and marinara sauce, making it a perfect weeknight dinner or special occasion dish that’s both satisfying and nourishing. This recipe is incredibly useful for anyone looking for a wholesome, meat-free alternative that doesn’t compromise on flavor or heartiness.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 12-16 lasagna noodles oven-ready or traditional, prepared according to package directions
  • 2 tablespoons olive oil
  • 1 large red onion finely chopped
  • 3 cloves garlic minced
  • 1 large zucchini diced
  • 1 large yellow squash diced
  • 1 large red bell pepper diced
  • 1 large yellow bell pepper diced
  • 10 ounce frozen spinach thawed and squeezed dry
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 24 ounce jar marinara sauce
  • 1 15 ounce container ricotta cheese
  • 1 cup Parmesan cheese grated, divided
  • 1 large egg large, lightly beaten
  • 2 cups mozzarella cheese shredded

Equipment

  • Large skillet
  • Medium Bowl
  • 9x13-inch baking dish
  • Aluminum Foil

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    2 tablespoons olive oil, 1 large red onion, 3 cloves garlic
  2. Add the diced zucchini, yellow squash, red bell pepper, and yellow bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 8-10 minutes.
    1 large zucchini, 1 large yellow squash, 1 large red bell pepper, 1 large yellow bell pepper
  3. Stir in the squeezed-dry spinach, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2 minutes to combine the flavors.
    10 ounce frozen spinach, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. In a medium bowl, combine the ricotta cheese, 1/2 cup of the Parmesan cheese, and the lightly beaten egg. Stir until well combined. Season with a pinch of salt and pepper if desired.
    1 15 ounce container ricotta cheese, 1 cup Parmesan cheese, 1 large egg
  5. Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
    1 24 ounce jar marinara sauce
  6. Arrange a single layer of lasagna noodles over the marinara sauce (break noodles to fit if necessary). Top with half of the sautéed vegetable mixture, spreading it evenly.
    12-16 lasagna noodles
  7. Dollop half of the ricotta mixture over the vegetables and spread it gently. Spoon another 1 cup of marinara sauce over the ricotta.
    1 24 ounce jar marinara sauce
  8. Add another layer of lasagna noodles. Top with the remaining vegetable mixture.
    12-16 lasagna noodles
  9. Spread the remaining ricotta mixture over the vegetables, followed by another cup of marinara sauce. Finish with a final layer of lasagna noodles.
    1 24 ounce jar marinara sauce, 1 15 ounce container ricotta cheese
  10. Spread the remaining marinara sauce over the top layer of noodles, ensuring they are completely covered. Sprinkle evenly with the shredded mozzarella cheese and the remaining 1/2 cup of Parmesan cheese.
    1 24 ounce jar marinara sauce, 1 cup Parmesan cheese, 2 cups mozzarella cheese
  11. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  13. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat individual portions in the oven at 350°F (175°C) for 15-20 minutes.
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