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Mediterranean Vegetable Lasagna

Mediterranean Vegetable Lasagna

A vibrant and cheesy lasagna packed with roasted Mediterranean vegetables, a rich tomato sauce, and a creamy ricotta and feta filling.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 680
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 2 medium aubergines about 600g, sliced into 1cm rounds
  • 2 large courgettes about 500g, sliced into 1cm rounds
  • 2 red bell peppers deseeded and roughly chopped
  • 1 large red onion cut into wedges
  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper
For the Tomato Sauce
  • 1 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 700 g tomato passata
  • 1 tsp dried basil or a handful of fresh, chopped
  • A pinch of salt and pepper
For the Creamy Ricotta Filling
  • 500 g full-fat ricotta cheese
  • 150 g feta cheese crumbled
  • 1 large free-range egg beaten
  • 50 g Parmesan cheese finely grated
  • Zest of 1 lemon
  • A handful of fresh parsley chopped
For Assembly
  • 12 dried lasagna sheets no-pre-cook kind
  • 150 g mozzarella cheese grated

Method
 

  1. Roast the Vegetables: Preheat your oven to 200°C (180°C fan). Spread the sliced aubergine, courgettes, peppers, and red onion across two large baking trays. Drizzle with 4 tablespoons of olive oil, sprinkle with the dried oregano, and season generously with salt and pepper. Toss well to coat. Roast for 25-30 minutes, turning halfway, until the vegetables are tender and slightly caramelised at the edges.
  2. Make the Tomato Sauce: While the vegetables are roasting, heat 1 tablespoon of olive oil in a saucepan over a medium heat. Add the chopped garlic and cook for about a minute until fragrant, being careful not to let it burn. Pour in the tomato passata, add the basil, and season with salt and pepper. Bring to a simmer and let it bubble gently for 10-15 minutes to allow the flavours to meld.
  3. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta, crumbled feta, beaten egg, grated Parmesan, lemon zest, and chopped parsley. Mix everything together until it's well combined. Have a little taste and add a pinch of salt and pepper if you think it needs it (the feta is already quite salty).
  4. Start Assembling: It's time to build our lasagna! Spread a thin layer (about a quarter) of the tomato sauce over the bottom of a large ovenproof dish (approx. 20cm x 30cm). I find this prevents the first layer of pasta from sticking.
  5. Layer the Pasta and Fillings: Place a single layer of 3-4 lasagna sheets over the sauce. Top with one-third of the roasted vegetables, followed by one-third of the creamy ricotta mixture, dotting it over the veg.
  6. Repeat the Layers: Repeat the process twice more: another quarter of the tomato sauce, a layer of pasta, a third of the veg, and a third of the ricotta mix. Finish with a final layer of pasta sheets.
  7. Final Topping and Baking: Pour the remaining tomato sauce over the top layer of pasta, ensuring it's fully covered. Sprinkle evenly with the grated mozzarella. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling and the pasta is cooked through. If it starts to brown too quickly, you can cover it loosely with foil for the last 10 minutes.
  8. The Essential Rest: This is a crucial step! Once out of the oven, let the lasagna rest for at least 10-15 minutes before slicing. This allows the layers to set, so you get clean, beautiful slices rather than a sloppy pile on the plate.

Notes

Letting the lasagna rest for at least 10-15 minutes after baking is crucial for it to set, ensuring clean and perfect slices.