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slice of lasagna in a white plate with gold rim and a fork in it and a glass of water in the background.
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5 from 2 votes

📖 Mediterranean Lasagna

This easy mediterranean lasagna is packed with roasted vegetables & is a great vegetarian dinner for meatless Monday!The perfect comfort food!
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 6 portions
Calories: 7521kcal
Author: Mélanie

Equipment

Ingredients

For the roasted vegetables

  • 227 g mushrooms
  • 2 zucchinis
  • 2 peppers
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon herbes de provence optional

For the tomato sauce

  • 1 tablespoon olive oil
  • 1 onion
  • 4 cloves garlic
  • 740 ml tomato sauce 2 cans
  • 1 cup spinach washed, chopped

Other

  • 360g Fresh lasagna sheets 1 packet
  • 475g Ricotta cheese
  • 1 cup shredded mozzarella

Instructions

For the roasted vegetables

  • Preheat the oven to 425F.
  • Wash and chop all the vegetables.
  • On a lined baking sheet, put your zucchinis, bell peppers and mushrooms. Add salt, herbs and olive oil, toss well.
  • Cook in the oven for 10 minutes, toss and another 10 minutes.

For the tomato sauce

  • In a hot pan over medium heat, sauté the onion and garlic with olive oil for 3 or 4 minutes or until translucent.
  • Add the tomato sauce and stir gently. Let it simmer for 10 to 15 minutes and add the spinach. Stir well.

Assembling

  • In a baking dish, place the lasagna sheets, then put some tomato sauce over (about 2 generous ladle) and top up with some roasted vegetables and add ricotta cheese (3 generous tablespoons).
  • Repeat in this order until you have use it all up (3 layers).
  • Cover with the shredded mozzarella.
  • Bake for 30 minutes at 400F or until the pasta are tender (put a knife through your lasagna).

Notes

  • Make ahead and store it in the fridge over night. 
  • Make ahead and freeze it! Add 30 minutes to the cooking time if you don't thaw it out.
  • Add other vegetables such as artichokes hearts, eggplants to your roasting tray!
  • Don't skip the step of roasting the vegetables!

Nutrition

Calories: 7521kcal | Carbohydrates: 1396g | Protein: 302g | Fat: 73g | Saturated Fat: 17g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 11g | Cholesterol: 1895mg | Sodium: 1457mg | Potassium: 5410mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2963IU | Vitamin C: 57mg | Calcium: 682mg | Iron: 87mg