Lasagna di Verdure Mediterranee con Ricotta Cremosa

Layers of roasted Mediterranean vegetables, tender lasagna sheets, and a lemony-herby ricotta filling bake into a cozy, vibrant meatless lasagna.

Ingredients

• 1 medium eggplant, sliced into 1 cm / ½-inch rounds (or half-moons)
• 1 zucchini, sliced into 1 cm / ½-inch rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 3 tbsp olive oil, plus extra for the dish
• 2 tsp kosher salt (divided), plus more to taste
• 1 tsp black pepper (divided)
• 3 cloves garlic, finely minced (pantry staple)
• 2 tsp dried oregano (pantry staple)
• 1 tsp dried basil (pantry staple)
• 1/2 tsp chili flakes (optional, pantry staple)
• 800 g / 28 oz crushed tomatoes (or passata)
• 2 tbsp tomato paste (optional but recommended, pantry staple)
• 375 g / 13 oz ricotta
• 1 cup (100 g) grated mozzarella (or any good melting cheese you have)
• 1/2 cup (50 g) finely grated Parmesan
• Zest of 1 lemon (optional but excellent)
• 1 large handful fresh parsley or basil, chopped (optional)
• 250 g / ~9 oz lasagna sheets (no-boil or regular; see tips)
• 1/3 cup water (only if using no-boil sheets; for sauciness)

Method

• 1

  Step 1: Roast the vegetables

  Heat oven to **220°C / 425°F**. Spread eggplant, zucchini, peppers, and onion on 1–2 large trays. Drizzle with **3 tbsp olive oil**, sprinkle with **1 tsp salt** and **1/2 tsp pepper**, toss well. Roast **25–30 minutes**, turning once, until edges are **golden and slightly charred** (eggplant should be soft).

• 2

  Step 2: Make the quick tomato sauce

  While vegetables roast, heat **1 tbsp olive oil** in a saucepan over medium heat. Add **garlic** and cook until **fragrant, 30 seconds**. Stir in **tomato paste** (if using) for **1 minute**. Add **crushed tomatoes**, **oregano**, **basil**, **chili flakes**, and remaining **1 tsp salt + 1/2 tsp pepper**. Simmer **12–15 minutes** until slightly thickened and tasting less “raw.”

• 3

  Step 3: Mix the creamy ricotta layer

  In a bowl, combine **ricotta**, **half the Parmesan**, **lemon zest** (if using), and **2 tbsp chopped herbs** (if using). Season with a pinch of salt and pepper. The mixture should taste pleasantly seasoned because it’s a key layer.

• 4

  Step 4: Assemble

  Reduce oven to **190°C / 375°F**. Lightly oil a **23 x 33 cm / 9 x 13-inch** baking dish. Spread a thin layer of tomato sauce on the base (prevents sticking).

• 5

  Step 5: Top and bake

  Sprinkle with **mozzarella** and remaining **Parmesan**. Cover tightly with foil and bake **30 minutes**. Uncover and bake **15–20 minutes** more until **bubbly**, **deeply golden** on top, and the pasta is tender (a knife should slide through with little resistance).

• 6

  Step 6: Rest, slice, serve

  Rest **10–15 minutes** (this sets the layers so slices hold). Scatter with remaining herbs if you have them, then slice and serve.

Tips

• **Prevent watery lasagna:** Roasting the vegetables drives off moisture and concentrates flavor—don’t skip it. If your sauce seems thin, simmer 5 minutes longer.
• **No-boil vs regular sheets:** Regular sheets work great if they’re fully covered in sauce (or pre-cooked per packet). No-boil sheets need a slightly looser sauce (that’s why the water is added).
• **Make-ahead:** Assemble up to **24 hours** ahead, refrigerate, then bake (add **10 minutes** covered time straight from the fridge).
• **To serve:** A simple green salad with a sharp vinaigrette is perfect alongside to cut the richness.

Nutrition (per serving, estimate)