Layered Mediterranean Vegetable Lasagna

Description:

This vibrant Mediterranean-inspired lasagna layers tender roasted eggplant, zucchini, and sweet bell peppers with rich tomato sauce, creamy ricotta, and melted mozzarella. It’s a wholesome, flavorful vegetarian dish that’s perfect for family dinners, meal prep, or entertaining — comforting yet light and full of fresh garden flavors.

📝 Ingredients (Serves 6):

Vegetables:

• 1 large eggplant, sliced lengthwise (¼-inch thick)

• 2 medium zucchini, sliced lengthwise

• 1 yellow bell pepper, sliced

• 1 red bell pepper, sliced

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

Cheese Filling:

• 1 cup part-skim ricotta cheese

• 1 large egg

• ½ cup grated Parmesan cheese

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

Sauce & Layers:

• 2 cups marinara sauce

• 1½ cups shredded mozzarella cheese

• Fresh basil or parsley for garnish (optional)

👩‍🍳 Instructions:

Step 1: Prepare vegetables

1. Preheat oven to 400°F (200°C).

2. Lay eggplant, zucchini, and peppers on baking sheets. Brush lightly with olive oil and season with salt and pepper.

3. Roast for 12–15 minutes, just until tender but not mushy. Set aside.

Step 2: Make cheese mixture

1. In a bowl, combine ricotta, egg, Parmesan, oregano, and garlic powder. Mix well.

Step 3: Assemble lasagna

1. Lower oven temperature to 375°F (190°C).

2. Spread ½ cup marinara sauce in bottom of a greased 9×9-inch baking dish.

3. Layer roasted eggplant, zucchini, peppers, ricotta mixture, mozzarella, and sauce.

4. Repeat layers, finishing with sauce and mozzarella on top.

Step 4: Bake

1. Cover loosely with foil and bake for 25 minutes.

2. Remove foil and bake another 10–15 minutes until bubbly and golden.

Step 5: Rest & serve

1. Let lasagna rest 10 minutes before slicing. Garnish with fresh herbs.

⭐ Recipe Notes:

• Roasting vegetables prevents excess moisture and sogginess.

• No noodles needed — this is naturally gluten-free.

• Can be assembled up to 24 hours ahead.

💡 Tips:

• Salt eggplant lightly and let sit 15 minutes before roasting to remove bitterness.

• Add spinach, olives, or artichoke hearts for extra Mediterranean flavor.

• Use cottage cheese instead of ricotta for lighter texture.

• Serve with garlic bread or Greek salad.

🥗 WW (Weight Watchers) Points (Per Serving):

• WW Blue/Green: ~6 points

• WW Purple: ~5 points

👉 Lower Points Tip: Use fat-free ricotta and reduced-fat mozzarella — reduces to 3–4 points per serving.

🍽️ Serving Ideas:

• With cucumber tomato salad

• With grilled chicken or fish

• As a meal-prep lunch