Layered Mediterranean Vegetable Lasagna

Mediterranean cuisine is celebrated for its vibrant flavors and healthful ingredients, drawing inspiration from the sun-kissed coasts and fertile lands of Southern Europe. Characterized by the use of fresh vegetables, wholesome grains, and heart-healthy oils, this culinary tradition embraces a philosophy of eating that values natural flavors and seasonal produce. One dish that embodies the spirit of Mediterranean cooking while also appealing to a wide audience is lasagna. This beloved layered pasta dish is not only comforting but also remarkably versatile, allowing for endless adaptations to meet various dietary preferences.

Layered Mediterranean Vegetable Lasagna

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Ingredients

9-12 lasagna noodles (whole wheat or gluten-free)

2 cups zucchini, thinly sliced

2 cups eggplant, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup mushrooms, sliced

1 medium onion, chopped

3 cloves garlic, minced

2 cups spinach, roughly chopped

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups marinara sauce (store-bought or homemade)

1-2 teaspoons dried oregano

1-2 teaspoons dried basil

Salt and pepper to taste

Olive oil for sautéing

Fresh basil for garnish (optional)

Instructions

Prepare the Vegetables:

- In a large skillet, heat 2 tablespoons of olive oil over medium heat.

- Add onion and garlic, sauté until fragrant.

- Add zucchini, eggplant, bell peppers, and mushrooms. Cook until the vegetables are tender (about 8-10 minutes). Season with oregano, basil, salt, and pepper.

- Stir in the spinach until just wilted. Remove from heat.

Cook the Lasagna Noodles:

- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Set Up Layers:

- Preheat your oven to 375°F (190°C).

- In a baking dish (approximately 9x13 inches), spread a thin layer of marinara sauce on the bottom.

- Lay 3 lasagna noodles on top of the sauce.

First Layer:

- Spread half of the ricotta cheese over the noodles, followed by half of the sautéed vegetable mixture, then a layer of marinara sauce, and a third of the mozzarella cheese.

Second Layer:

- Repeat with another layer of noodles, the remaining ricotta cheese, the rest of the sautéed vegetables, marinara sauce, and half of the remaining mozzarella cheese.

Final Layer:

- Top with one last layer of noodles, the remaining marinara sauce, the rest of the mozzarella cheese, and sprinkle grated Parmesan on top.

Bake:

- Cover the lasagna with aluminum foil (to prevent burning), and bake for 25 minutes.

- Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbling and golden.

Serve:

- Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil if desired.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6-8