Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

A rich and satisfying lasagna layered with vegetables and creamy cheeses, merging comfort food with healthy ingredients.

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Preheat your oven to 375°F (190°C). Cut the zucchini and eggplant into 1/4-inch slices. Dice the bell peppers finely. Spinach can remain whole or roughly chopped.
In a large skillet, heat olive oil over medium heat. Add chopped garlic, zucchini, eggplant, and bell peppers. Sauté for about 7-10 minutes until tender, adding the spinach in the final minute. Season with salt, pepper, oregano, and basil.
In a medium bowl, combine ricotta cheese, half of the grated Parmesan cheese, and a pinch of salt and pepper. Mix until well combined.
Spread a thin layer of crushed tomatoes at the bottom of a baking dish. Layer 3-4 lasagna noodles, followed by one-third of the sautéed vegetables, half the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat layers, finishing with noodles and topped with crushed tomatoes, mozzarella, and remaining Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and slightly browned.
Let the lasagna sit for at least 10-15 minutes before slicing.

Using pre-cooked or oven-ready lasagna noodles can save considerable preparation time.