Vegan Layered Mediterranean Vegetable Lasagna

The Vegan Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is healthy and tasty. We prepare it in just two hours and twenty minutes, so it is perfect to make as a quick meal. This dish is made of eggplant, zucchini, bell peppers, olive oil, seasoning, ricotta, flax egg, garlic, Parmesan, feta, mozzarella, and herbs. It contains 11 grams of protein and 280 calories per serving. Serve this Vegan Layered Mediterranean Vegetable Lasagna with Creamy Ricotta with homemade pesto, balsamic roasted carrots, vegan mushroom soup, vegan tzatziki, Greek salad, or vegan garlic bread. This dish is good to freeze or store, so we can easily make it in advance.

STATS:

• Total time: 2 hours 20 minutes
• Calories: 280 kcal
• Serving size: 1 square
• Cooking time: 1 hour 15 minutes
• Diet: Vegan
• Serving: 8
• Cuisine: Mediterranean
• Preparation time: 45 minutes
• Course: Main

INGREDIENTS:

• 1 large sliced eggplant
• Two medium sliced zucchini
• 3 tbsp olive oil
• 2 quartered red bell peppers
• 1 1/2 tsp salt
• 15 ounces plant-based ricotta
• Half tsp black pepper
• 1 tbsp ground flaxseed
• 3 tbsp water
• Half cup crumbled vegan feta
• 2 minced garlic cloves
• Half cup vegan grated Parmesan
• 1 tsp dried oregano
• 1 1/2 cups shredded vegan mozzarella
• One large handful chopped basil and parsley

INGREDIENT NOTES:

EGGPLANT:

• Use the fresh eggplant to make up the main vegetable layers of this lasagna, and it will give a soft and tender texture with a mild earthy flavor. It will also add a tasty roasted flavor and help build attractive layers throughout the lasagna. If needed, we would also use large zucchini slices or thinly sliced mushrooms in its place.

ZUCCHINI:

• Add the fresh zucchini to create tender vegetable layers and a mild, slightly sweet flavor. It will also pair well with the eggplant and creamy ricotta and give the lasagna a delicious taste. If needed, we would also use yellow squash in its place.

RED BELL PEPPERS:

• Add the red bell peppers to bring natural sweetness, bright color, and a tasty Mediterranean flavor. Roasting them will soften them and draw out their natural sweetness. If needed, we would also use yellow or orange bell peppers in their place.

OLIVE OIL:

• Use the olive oil to brush the vegetables before roasting, and it will help them turn tender and lightly browned. It will also give the vegetables a rich Mediterranean flavor. If needed, we would also use avocado oil or another mild vegetable oil in its place.

INSTRUCTIONS:

1. First, put the eggplant and zucchini slices on the colander, then sprinkle both sides with salt.
2. Leave the slices for thirty minutes and dry them properly with paper towels.
3. Warm the oven to 425°F, then arrange a single layer of eggplant, zucchini, and red bell peppers on the sheets.
4. Brush the vegetables with olive oil and season them with black pepper, then roast for 25 minutes.
5. Cool the vegetables for ten minutes and peel the skin from the roasted peppers.
6. Mix flaxseed with water for ten minutes, then mix it with vegan ricotta, garlic, oregano, vegan Parmesan, and half of the chopped herbs.
7. Grease the dish with olive oil and arrange an eggplant layer on the bottom of the dish.
8. Spread some ricotta filling, then include layers of roasted red peppers, vegan feta, vegan mozzarella, zucchini, and repeat.
9. Include the last layer of eggplant, then spread remaining mozzarella and vegan Parmesan on top.
10. Cover the dish and bake for 30 minutes at 375°F, then put in the oven for twenty-five minutes without foil.
11. Take out the dish from the oven and cool it for twenty minutes to settle the layers.
12. Lastly, include fresh basil, parsley, and some olive oil on top, then serve.

SERVING SUGGESTIONS:

SALADS:

• Vegan Greek Salad
• Fresh Avocado Salad
• Lemon Herb Green Salad
• Mediterranean Chickpea Salad

BREAD AND SIDES:

• Vegan Garlic Bread
• Rosemary Focaccia
• Vegan Herb Dinner Rolls
• Whole Wheat Pita Bread

SOUPS:

• Vegan Tomato Basil Soup
• Roasted Red Pepper Soup
• Vegan Vegetable Soup

SAUCES AND DIPS:

• Homemade Vegan Pesto
• Vegan Tzatziki
• Mediterranean Herb Dressing

TIPS:

• Drain the excess moisture from the eggplant and zucchini, then roast them so the lasagna doesn’t turn out watery.
• For better results and a delicious taste, roast the vegetables in a single layer.
• Spread the ricotta mixture evenly inside the vegetables so every slice has a creamy texture.
• After baking, let the lasagna cool for twenty minutes, then serve it.

STORAGE INFORMATION:

FRIDGE:

• Store the lasagna in a closed box for 4 days.

FREEZER:

• Wrap the portions separately and freeze them for ninety days in the container.

FAQs:

Is it possible to make this vegetable lasagna ahead of time?

• Yes, you would roast the vegetables and prepare the ricotta filling in advance.

Would it be a good idea to use regular lasagna noodles in this dish?

• Yes, you can place cooked lasagna noodles within the vegetable layers.

How can I prevent the lasagna from becoming watery?

• You can salt the vegetables and then drain them well before roasting for better results.

What is a suitable replacement for vegan ricotta?

• You can use homemade tofu ricotta in place of ricotta.

Should I add additional vegetables to this recipe?

• Yes, you can add spinach, mushrooms, yellow squash, or thinly sliced tomatoes, whichever you prefer.

NUTRITIONAL INFORMATION:

Calories: 280 kcal

Net carbs: 12 g

Total carbs: 16 g

Fiber: 4 g

Calcium: 180 mg

Vitamin A: 3,500 IU

Protein: 11 g

Sodium: 650 mg

Iron: 2 mg

Potassium: 520 mg