Mediterranean Lasagne

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Servings: 10 Difficulty: Advanced
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A creamy, cheesy vegetable lasagna featuring roasted eggplant and a rich tomato sauce
Mediterranean Lasagne recipe image
Mediterranean Lasagne recipe image
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Mediterranean Lasagne

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 127.2

Description

This Mediterranean Lasagna is a comforting twist on the classic Italian dish, swapping heavy meat for tender, roasted eggplant and onions. The layers of pasta are bound together by a luscious mixture of ricotta, feta, and yogurt, creating a creamy texture that balances the acidity of the tomato sauce. It is a vibrant, plant-based meal that feels indulgent yet fresh. Perfect for family dinners, potlucks, or meal prep, this dish holds up well in the refrigerator and tastes even better the next day. The aromatic garlic and herbs provide a depth of flavor that satisfies both vegans and omnivores alike, making it a versatile staple for any home cook looking to add more vegetables to their table without sacrificing comfort.

Ingredients

Directions

  1. Preheat your oven to 350&# 194;°F (175ðC).
  2. In a large saucepan, warm the vegetable oil over medium-low heat.
  3. Add the finely diced onion, minced garlic, and peeled, diced eggplant to the pan.
  4. Cover the pan and let the vegetables cook until very soft and tender, stirring occasionally, for about 10 minutes.
  5. Meanwhile, in a medium bowl, stir together the ricotta cheese, crumbled feta, and plain yogurt until smooth.
  6. Once the vegetables are soft, stir in the tomato sauce and mix well.
  7. Remove the pan from the heat and set aside 1 cup of the eggplant mixture in a small bowl.
  8. In a 9x13 inch baking dish, spread a thin layer of the eggplant mixture on the bottom.
  9. Place 3 pieces of uncooked lasagna noodles on top of the sauce.
  10. Spoon some of the ricotta mixture over the noodles.
  11. Continue layering: add more eggplant mixture, another layer of noodles, and more ricotta mixture.
  12. Repeat until all noodles and fillings are used, ending with a top layer of noodles.
  13. Spread the reserved 1 cup of eggplant mixture over the top noodles.
  14. Sprinkle the grated Parmesan cheese evenly over the top.
  15. Bake uncovered for 45 minutes, or until the top is golden brown and the pasta is tender.
  16. Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 127.2kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 9705.6mg405%
Total Carbohydrate 17.1g6%
Dietary Fiber 2.2g9%
Sugars 7.4g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, eggplant, mediterranean, vegan, vegetarian, ricotta, feta, yogurt, tomato sauce, baked pasta, comfort food, plant-based, dinner, family meal, layered, cheese, garlic, onion, healthy, oven-baked
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