Mediterranean Vegetable Lasagna
Mediterranean Vegetable Lasagna
Ingredients
For the Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 cups crushed tomatoes (or tomato sauce)
1 teaspoon dried oregano
½ teaspoon dried basil
Salt and pepper to taste
For the Filling:
2 tablespoons olive oil
1 medium zucchini, thinly sliced
1 red bell pepper, diced
1 cup spinach (fresh or frozen, drained well)
1 cup ricotta cheese (or Greek yogurt for a lighter option)
½ cup crumbled feta cheese
1 egg
¼ teaspoon nutmeg (optional but adds great flavor)
For Assembly:
9 lasagna noodles (or whole wheat or gluten-free version)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley or basil for garnish
Prepare the sauce:
Heat olive oil in a pan over medium heat.
Add onions and sauté until soft, then stir in garlic for 30 seconds.
Add crushed tomatoes, oregano, basil, salt, and pepper.
Simmer for 10–15 minutes, then set aside.
Cook the vegetables:
In a separate skillet, heat olive oil and sauté zucchini and bell pepper until just tender.
Stir in spinach and cook until wilted. Remove from heat and cool slightly.
Make the cheese filling:
In a bowl, mix ricotta (or yogurt), feta, egg, nutmeg, and a pinch of salt and pepper.
Stir in half of the cooked vegetables.
Assemble the lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of tomato sauce at the bottom of a baking dish.
Add a layer of lasagna noodles.
Spread the ricotta-veggie mixture over the noodles.
Add another layer of sauce and a sprinkle of mozzarella.
Repeat until all ingredients are used, finishing with sauce, mozzarella, and Parmesan on top.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes until golden and bubbly.
Rest & Serve:
Let cool for 10 minutes before slicing.
Garnish with chopped parsley or basil and a drizzle of olive oil.
Tips & VariationsAdd roasted eggplant or artichoke hearts for extra Mediterranean flavor.
