Mediterranean Vegetable Lasagna: The Ultimate Comfort Dish
Introduction to Mediterranean Vegetable Lasagna
If you’re looking for a hearty, comforting meal that’s bursting with flavor, look no further than this Mediterranean Vegetable Lasagna. This dish combines layers of tender lasagna noodles, creamy ricotta, vibrant vegetables, and rich cheeses, making it a perfect centerpiece for any dinner table. Not only is it delicious, but it’s also a great way to incorporate more vegetables into your diet. This recipe is sure to become a beloved favorite in your household!
A Personal Story Behind My Mediterranean Vegetable Lasagna Journey
My love for lasagna began years ago when I tasted my grandmother’s homemade version. She always taught me that cooking is about love and sharing moments with family. This Mediterranean twist on her classic recipe reflects my own culinary journey—combining tradition with vibrant, fresh ingredients. Each time I make this lasagna, I am reminded of family gatherings filled with laughter and joy, making it more than just a meal; it’s a celebration!
What Makes This Mediterranean Vegetable Lasagna Recipe Special?
This recipe stands out because it’s not just a regular lasagna; it’s loaded with Mediterranean flavors and healthy ingredients. The combination of creamy ricotta, tangy feta, and fresh vegetables like zucchini and spinach creates a delightful medley of tastes and textures. Plus, the layers of cheese and sauce ensure that every bite is rich and satisfying. It’s a perfect dish for anyone seeking a nutritious yet comforting meal!
The Full Mediterranean Vegetable Lasagna Recipe
Ingredients
- 16 lasagna noodles, cooked al dente
- 15 oz. whole milk ricotta cheese
- 1 egg
- 2 tsp dried oregano, divided
- 1 tbsp olive oil
- 6 cloves garlic, thinly sliced
- 8 oz. feta cheese
- 6 tbsp heavy cream
- 1 cup shredded Parmesan
- 24 oz. spaghetti sauce
- 8 oz. shredded mozzarella cheese (2 cups)
- 1 small zucchini, sliced about 1/4” thick
- 1/2 cup julienne-cut sun-dried tomatoes
- 2 cups fresh baby spinach leaves
- 12 oz. artichoke hearts, drained
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Cook the lasagna noodles according to package instructions until al dente. Toss them in olive oil and season with salt and pepper. Set aside to cool.
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the ricotta cheese, egg, 1 tsp oregano, salt, and pepper until well combined. Set aside.
- Heat olive oil in a large sauté pan over medium-low heat. Add garlic and 1 tsp oregano, cooking for 1 minute while stirring frequently to prevent burning.
- Add the feta cheese and heavy cream to the pan. Stir and cook for 3-5 minutes until the feta melts into a creamy sauce. Remove from heat and stir in 1/2 cup of Parmesan until melted. Set aside.
- Spread 1/2 cup of spaghetti sauce in a 9×13 inch pan. Layer 4 noodles on top, slightly overlapping them.
- Spread half of the ricotta mixture evenly over the noodles, followed by an even layer of spinach and artichoke hearts. Sprinkle with 1/2 cup of shredded mozzarella and drizzle 1/2 cup of sauce over the mozzarella.
- Add another 4 noodles, overlapping slightly.
- Spread all of the feta mixture evenly on top of the noodles. Add the sun-dried tomatoes and another 1/2 cup of shredded mozzarella.
- Add 4 more noodles, slightly overlapping. Spread the remaining ricotta mixture on top and arrange the zucchini slices in a single layer.
- Add another 1/2 cup of shredded mozzarella and drizzle 1/2 cup of sauce over the top.
- Add the remaining 4 noodles, overlapping slightly.
- Spread the remaining sauce evenly on top, then top with the remaining mozzarella and 1/2 cup of shredded Parmesan.
- Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, then broil for 1-2 minutes until golden brown and bubbly.
- Let the lasagna rest for 10 minutes before garnishing with fresh parsley and serving.
Serving Suggestions and Variations for Mediterranean Vegetable Lasagna
This Mediterranean Vegetable Lasagna is delightful on its own, but you can serve it with a side salad for a refreshing contrast. A simple green salad with a light vinaigrette pairs beautifully. For those who enjoy a little more protein, consider adding cooked ground beef or sausage between the layers for a heartier version. You can also experiment with different vegetables or cheeses based on your preferences!
Frequently Asked Questions About Mediterranean Vegetable Lasagna
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and store it in the refrigerator until you’re ready to bake.
Is this dish suitable for freezing?
Absolutely! You can freeze the assembled lasagna before baking. Just cover it tightly with foil, and it can be stored for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
What can I use instead of ricotta cheese?
If you prefer, you can substitute ricotta with cottage cheese for a lighter option.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Enjoy this Mediterranean Vegetable Lasagna with family and friends—it’s a meal that brings everyone together!
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Calories per Serving: 450
- Servings: 8
Mediterranean Vegetable Lasagna
Ingredients
Main Ingredients
- 16 noodles lasagna noodles cooked al dente
- 15 oz whole milk ricotta cheese
- 1 large egg
- 2 tsp dried oregano divided
- 1 tbsp olive oil
- 6 cloves garlic thinly sliced
- 8 oz feta cheese
- 6 tbsp heavy cream
- 1 cup shredded Parmesan
- 24 oz spaghetti sauce
- 8 oz shredded mozzarella cheese (2 cups)
- 1 small zucchini sliced about 1/4” thick
- 1 2/3 cup julienne-cut sun-dried tomatoes
- 2 cups fresh baby spinach leaves
- 12 oz artichoke hearts drained
- 1 pinch Kosher salt to taste
- 1 pinch Fresh cracked pepper to taste
- 1 tbsp Fresh chopped parsley for garnish
Instructions
- Cook the lasagna noodles according to package instructions until al dente. Toss them in olive oil and season with salt and pepper. Set aside to cool.
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the ricotta cheese, egg, 1 tsp oregano, salt, and pepper until well combined. Set aside.
- Heat olive oil in a large sauté pan over medium-low heat. Add garlic and 1 tsp oregano, cooking for 1 minute while stirring frequently to prevent burning.
- Add the feta cheese and heavy cream to the pan. Stir and cook for 3-5 minutes until the feta melts into a creamy sauce. Remove from heat and stir in 1/2 cup of Parmesan until melted. Set aside.
- Spread 1/2 cup of spaghetti sauce in a 9x13 inch pan. Layer 4 noodles on top, slightly overlapping them.
- Spread half of the ricotta mixture evenly over the noodles, followed by an even layer of spinach and artichoke hearts. Sprinkle with 1/2 cup of shredded mozzarella and drizzle 1/2 cup of sauce over the mozzarella.
- Add another 4 noodles, overlapping slightly.
- Spread all of the feta mixture evenly on top of the noodles. Add the sun-dried tomatoes and another 1/2 cup of shredded mozzarella.
- Add 4 more noodles, slightly overlapping. Spread the remaining ricotta mixture on top and arrange the zucchini slices in a single layer.
- Add another 1/2 cup of shredded mozzarella and drizzle 1/2 cup of sauce over the top.
- Add the remaining 4 noodles, overlapping slightly.
- Spread the remaining sauce evenly on top, then top with the remaining mozzarella and 1/2 cup of shredded Parmesan.
- Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, then broil for 1-2 minutes until golden brown and bubbly.
- Let the lasagna rest for 10 minutes before garnishing with fresh parsley and serving.