Mediterranean Vegetable Lasagna
A delicious layered lasagna packed with Mediterranean flavors and wholesome ingredients.
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.
Notes
Recipe notes: For a meaty version, add cooked ground beef or sausage between the layers.