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Mediterranean Lasagna Recipe

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4.3 from 79 reviews

This Mediterranean Lasagna is a delightful twist on the classic Italian dish, featuring layers of tender lasagna noodles, creamy ricotta and feta cheese sauce, fresh spinach, artichoke hearts, zucchini slices, and sun-dried tomatoes. Baked to perfection with melted mozzarella and parmesan cheese, this recipe offers a rich and savory Mediterranean flavor profile that’s perfect for a comforting family dinner.

Ingredients

Lasagna Layers

  • 16 lasagna noodles, cooked al dente
  • 24 oz. spaghetti sauce
  • 8 oz. shredded mozzarella cheese (2 cups)
  • 1 cup shredded Parmesan cheese

Ricotta Mixture

  • 15 oz. whole milk ricotta cheese
  • 1 egg
  • 2 teaspoons dried oregano, divided
  • Kosher salt
  • Fresh cracked pepper

Feta Sauce

  • 1 tablespoon olive oil
  • 6 cloves garlic, thinly sliced
  • 8 oz. feta cheese
  • 6 tablespoons heavy cream
  • 1/2 cup shredded Parmesan cheese

Vegetables and Garnish

  • 1 small zucchini, sliced about 1/4” thick
  • 1/2 cup julienne-cut sun-dried tomatoes
  • 2 cups fresh baby spinach leaves
  • 12 oz. artichoke hearts, drained
  • Fresh chopped parsley

Instructions

  1. Cook Noodles: Cook lasagna noodles according to package directions until just al dente. Toss them in olive oil and season with salt and pepper, then set aside to cool.
  2. Preheat Oven: Heat your oven to 375°F (190°C) to prepare for baking the lasagna later.
  3. Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese, egg, 1 teaspoon dried oregano, and season with salt and pepper. Mix well and set aside.
  4. Make Feta Sauce: Heat olive oil in a large sauté pan over medium-low heat. Add sliced garlic and 1 teaspoon oregano, cooking for about 1 minute while stirring frequently until fragrant.
  5. Add Feta and Cream: Stir in feta cheese and heavy cream, cooking for 3-5 minutes until the feta melts into a creamy sauce. Remove from heat and stir in 1/2 cup Parmesan cheese until thoroughly combined. Set this sauce aside.
  6. Assemble Lasagna – Layer One: Spread 1/2 cup of spaghetti sauce evenly on the bottom of a 9×13 inch baking pan. Arrange 4 lasagna noodles on top, overlapping slightly, then spread half of the ricotta mixture over the noodles in an even layer.
  7. Layer Two: Add a layer of fresh spinach leaves and artichoke hearts evenly over the ricotta. Sprinkle 1/2 cup shredded mozzarella cheese on top, then drizzle 1/2 cup sauce over the mozzarella.
  8. Layer Three: Place 4 more noodles overlapped on top. Spread the entire feta sauce mixture evenly over these noodles, then scatter the sun-dried tomatoes and top with another 1/2 cup shredded mozzarella.
  9. Layer Four: Add another 4 noodles overlapped. Spread the remaining ricotta mixture evenly over the noodles and arrange the zucchini slices in a single layer on top. Sprinkle with 1/2 cup shredded mozzarella and drizzle 1/2 cup sauce.
  10. Final Layer: Add the last 4 noodles slightly overlapped, then spread remaining spaghetti sauce evenly. Top with remaining shredded mozzarella and 1/2 cup Parmesan cheese.
  11. Bake: Cover the pan tightly with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for another 10 minutes.
  12. Broil: Switch oven to broil and broil the lasagna for 1-2 minutes until the cheese is bubbly and browned to your liking.
  13. Rest and Garnish: Allow the lasagna to rest for 10 minutes after baking. Garnish with freshly chopped parsley and serve.

Notes

  • Cooking noodles al dente helps prevent them from becoming mushy during baking.
  • Using both ricotta and feta sauces gives the dish a rich, Mediterranean flavor profile.
  • Letting the lasagna rest before serving helps it set and makes slicing easier.
  • You can substitute sun-dried tomatoes with fresh cherry tomatoes for a different flavor.
  • If preferred, use fresh oregano instead of dried for a fresher herb taste.

Find it online: https://deliciousyum.com/mediterranean-lasagna-recipe/