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Mediterranean Lasagna

A lighter, flavor-forward lasagna filled with ricotta, feta, artichokes, and zucchini, perfect for weeknights or potlucks.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 12 oz Lasagna noodles Regular or no-boil if you skip pre-cooking
  • 8 oz Feta cheese Crumble; goat cheese can substitute
  • 15 oz Ricotta cheese Use whole-milk for best texture
  • 8 oz Mozzarella cheese Shredded; provolone can blend in
Vegetables
  • 1 can Artichoke hearts Drained and quartered
  • 6 oz Sun-dried tomatoes Oil-packed preferred; chop roughly
  • 1 medium Zucchini Thinly sliced
  • 2 cloves Garlic Minced
Seasonings and Oils
  • 2 tbsp Olive oil
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black pepper Adjust to taste
  • 1 tbsp Fresh or dried herbs Basil and oregano preferred

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook lasagna noodles according to package directions until just al dente; drain and lay flat to avoid sticking. If using no-boil noodles, skip this step.
  3. In a mixing bowl, combine crumbled feta, ricotta, minced garlic, chopped herbs, a pinch of salt and several grinds of black pepper. Stir until evenly mixed.
Assembly
  1. Lightly oil a 9x13-inch baking dish. Spread a thin layer of the cheese mixture on the bottom.
  2. Lay down a single layer of noodles. Spoon and spread some cheese mixture over the noodles. Sprinkle shredded mozzarella. Scatter artichoke pieces, chopped sun-dried tomatoes, and a single layer of zucchini slices.
  3. Repeat layering (noodles → cheese → mozzarella → veggies) until you reach the top of the dish. Finish with a generous layer of shredded mozzarella.
  4. Drizzle a little olive oil over the top and season with a light pinch of salt and pepper. Cover the dish tightly with foil.
Baking
  1. Bake covered for 25 minutes. Remove the foil and bake another 15 minutes, or until cheese is bubbly and golden.
  2. Let the lasagna rest for 10–15 minutes before slicing.
Serving
  1. Slice into squares and serve warm, garnished with torn fresh basil and a drizzle of good olive oil.

Notes

For a gluten-free version, use GF lasagna sheets. You can add cooked crumbled sausage or browned ground lamb for added protein. Cool lasagna to room temperature after cooking and refrigerate for up to 3–4 days.