Mediterranean Garden Lasagna
Indulge in the vibrant flavors of the Mediterranean with this Garden Lasagna, where layers of fresh vegetables, creamy ricotta, and savory tomato sauce create a delectable masterpiece. This dish is a delightful adaptation, featuring zucchini, eggplant, and spinach, all generously seasoned with herbs and spices. Perfect for family gatherings or meal prep, this lasagna is both satisfying and packed with nutrition, making it an ideal option for vegetarians and anyone looking for a wholesome meal. Serve it with a side salad and crusty bread to elevate your dining experience!
8
Servings
N/A
Calories
16
Ingredients
Ingredients
zucchini
2 medium (thinly sliced)
eggplant
1 small (thinly sliced)
kosher salt
2 teaspoons, plus more to taste (for seasoning)
lasagna noodles
8 ounces (12 noodles) (soaked)
extra-virgin olive oil
3 tablespoons (for sautéing)
cremini mushrooms
1 pint (stemmed and roughly chopped)
fresh baby spinach
1 lb (washed and dried)
minced garlic
1 tablespoon (for seasoning)
whole milk ricotta cheese
16 ounces (for layering)
lemon
1 (zested)
chopped parsley
2 teaspoons (for flavor)
chopped basil
2 teaspoons (for flavor)
dried oregano
1/2 teaspoon (for flavor)
crushed red pepper flakes
1/2 teaspoon (for spice)
tomato sauce
1 (25 ounce) jar (for layering)
shaved parmesan cheese
1 cup (for topping)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Using a mandolin, thinly slice the zucchini and eggplant into long strips, about 1/8 inch thick.
3
Place the slices on lined half sheet trays, sprinkling kosher salt over them. Layer the slices between sheets of paper towel to absorb excess moisture and let them sit for at least 30 minutes.
4
Meanwhile, boil a pot of salted water. On a separate sheet tray, lay the lasagna noodles in an even layer. Pour the boiling salted water over the noodles and let them soak for 20 minutes until softened.
5
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the chopped mushrooms and cook for 6-8 minutes until softened and the liquids have evaporated. Season with salt.
6
Add minced garlic to the mushrooms and cook for an additional minute until fragrant. Toss in the baby spinach and cook until wilted. Season again with salt, if necessary. Turn off the heat and let the mixture cool.
7
In a large bowl, combine ricotta cheese, lemon zest, cooled mushroom and spinach mixture, chopped parsley, basil, dried oregano, and red pepper flakes. Season the mixture with additional salt to taste.
8
Spread 3/4 cup of tomato sauce evenly on the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles over the sauce, followed by one-third of the ricotta mixture.
9
Shingle half of the eggplant slices over the ricotta, pressing down gently to create even layers. Add another 3/4 cup of tomato sauce over the eggplant, then layer half of the zucchini on top, pressing down again.
10
Spread another third of the ricotta mixture over the zucchini, add 4 more noodles, and then cover with another 3/4 cup tomato sauce. Place the remaining eggplant and press it down firmly.
11
Top with the remaining ricotta mixture, layer the last 4 noodles, cover with the final 3/4 cup of tomato sauce, and shingle the remaining zucchini on top. Finish by sprinkling shaved parmesan cheese over everything.
12
Bake the lasagna in the preheated oven for 45 minutes, or until bubbling at the sides and the cheese is golden brown on top. Allow it to rest for 15 minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Garden Lasagna?
Mediterranean Garden Lasagna is a vibrant vegetarian dish featuring layers of zucchini, eggplant, spinach, creamy ricotta, and savory tomato sauce.
How many servings does this recipe make?
This recipe makes 8 servings.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
How thick should I slice the zucchini and eggplant?
Use a mandolin to slice the zucchini and eggplant into long strips about 1/8 inch thick.
Why do the zucchini and eggplant slices need to be salted?
Salting the vegetable slices and letting them sit between paper towels helps absorb excess moisture, preventing a watery lasagna.
How long should the vegetable slices sit with salt?
The vegetable slices should sit for at least 30 minutes to properly drain excess liquid.
Do I need to boil the lasagna noodles?
No, you pour boiling salted water over the noodles on a tray and let them soak for 20 minutes until softened.
What type of mushrooms are recommended for this lasagna?
The recipe calls for one pint of cremini mushrooms, stemmed and roughly chopped.
How do I cook the mushroom and spinach mixture?
Sauté mushrooms in olive oil for 6-8 minutes, add garlic for one minute, then toss in baby spinach until wilted.
What ingredients are in the ricotta cheese mixture?
The mixture includes whole milk ricotta, lemon zest, the cooled mushroom and spinach mixture, parsley, basil, dried oregano, and red pepper flakes.
How much tomato sauce is used for the base layer?
Spread 3/4 cup of tomato sauce evenly on the bottom of a 9x13 inch baking dish.
How is the lasagna layered?
It is layered with sauce, noodles, ricotta mixture, eggplant, more sauce, zucchini, and repeating until finished.
What is the final topping for the lasagna?
The lasagna is finished with a final layer of sauce, a shingle of zucchini, and a generous sprinkle of shaved parmesan cheese.
How long should the lasagna bake?
Bake in the preheated oven for 45 minutes, or until the sides are bubbling and the cheese is golden brown.
Does the lasagna need to rest after baking?
Yes, allow it to rest for 15 minutes before slicing and serving to ensure it holds its shape.
Is this lasagna suitable for vegetarians?
Yes, this is a vegetarian recipe that uses fresh vegetables and cheeses.
What are some suggested side dishes?
It is recommended to serve the lasagna with a side salad and crusty bread.
How many lasagna noodles are needed?
You will need 8 ounces of lasagna noodles, which is typically about 12 noodles.
What kind of ricotta should be used?
The recipe specifies 16 ounces of whole milk ricotta cheese.
How much spinach is used in the recipe?
The recipe requires 1 pound of fresh baby spinach, washed and dried.
Can I use dried herbs?
The recipe uses a mix of fresh parsley and basil, along with dried oregano for flavor.
Is this recipe spicy?
It contains 1/2 teaspoon of crushed red pepper flakes, providing a mild spice level.
What size baking dish do I need?
You should use a standard 9x13 inch baking dish.
How much parmesan cheese is required?
The recipe calls for 1 cup of shaved parmesan cheese for the topping.
What is the role of lemon in this recipe?
The zest of one lemon is mixed into the ricotta to add a bright, fresh flavor.
How much garlic is used?
The recipe uses 1 tablespoon of minced garlic.
How much total olive oil is needed?
The recipe uses 3 tablespoons of extra-virgin olive oil in total.
What are the primary vegetable ingredients?
The main vegetables used are zucchini, eggplant, cremini mushrooms, and baby spinach.
Can I use this recipe for meal prep?
Yes, this lasagna is satisfying and nutritious, making it an ideal option for meal prep.
How many ingredients are in this recipe?
There are a total of 16 ingredients listed for this Mediterranean Garden Lasagna.