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Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe

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4.4 from 93 reviews

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delightful and hearty vegetarian dish featuring roasted eggplant, zucchini, and bell peppers layered with noodles, marinara sauce, and a flavorful ricotta mixture. Topped with mozzarella and parmesan cheese, it’s baked to golden perfection and garnished with fresh basil leaves, making it a perfect comforting meal packed with Mediterranean flavors.

Ingredients

Vegetables

  • 1 large eggplant, sliced into 1/4-inch rounds
  • 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • Olive oil, for brushing
  • Salt and pepper, to taste

Lasagna Layers

  • 9 lasagna noodles
  • 2 cups marinara sauce (divided)

Cheese Mixture

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded (divided)
  • 1 cup parmesan cheese, grated (divided)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

Garnish

  • Fresh basil leaves

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant, zucchini slices, and bell peppers on the sheet. Brush both sides with olive oil and season with salt and pepper.
  2. Roast Vegetables: Roast the vegetables in the oven for about 20 minutes, flipping halfway through, until they are tender and slightly charred.
  3. Cook Lasagna Noodles: While the vegetables roast, cook the lasagna noodles as per package instructions. Drain them well and set aside.
  4. Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper. Mix until evenly blended.
  5. Assemble the Lasagna - First Layer: Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer three cooked lasagna noodles over the sauce, then add half of the roasted vegetables. Spread half of the ricotta mixture on top, then sprinkle with one-third of both mozzarella and parmesan cheeses.
  6. Assemble the Lasagna - Second Layer: Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta mixture, and another one-third of mozzarella and parmesan cheeses.
  7. Assemble the Lasagna - Final Layer: Finish by layering the last three lasagna noodles, topping with the remaining marinara sauce, mozzarella, and parmesan cheeses.
  8. Bake: Cover the dish with foil and bake for 25 minutes in the preheated oven. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
  9. Rest and Garnish: Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.

Notes

  • You can substitute the lasagna noodles with gluten-free noodles to make the dish gluten-free.
  • For a richer flavor, consider adding fresh mozzarella instead of shredded mozzarella.
  • Ensure that the vegetables are sliced evenly to allow for uniform roasting.
  • If you prefer a less tangy flavor, reduce the garlic amount in the ricotta mixture.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Find it online: https://alinacooks.com/greek-potato-salad-with-feta-olives-and-zesty-herb-vinaigrette-recipe/