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

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4.7 from 89 reviews

This Layered Mediterranean Vegetable Lasagna features roasted eggplant, zucchini, and bell peppers layered with creamy ricotta, mozzarella, parmesan cheese, and fragrant herbs, baked to perfection in a rich marinara sauce. It’s a flavorful vegetarian twist on classic lasagna, perfect for a hearty yet healthy meal.

Ingredients

Roasted 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 and Cheese Layer

  • 9 lasagna noodles
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated

Seasoning and Sauce

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups marinara sauce
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Roast the vegetables: Arrange eggplant slices, zucchini strips, and halved bell peppers on the baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast in the oven for about 20 minutes, flipping halfway through, until tender and slightly charred.
  3. Cook the lasagna noodles: While the vegetables roast, cook the lasagna noodles according to the package instructions. Drain them well and set aside to cool slightly.
  4. Prepare the ricotta mixture: In a small bowl, combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper. Mix thoroughly to distribute the flavors evenly.
  5. Layer the lasagna – first layer: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce, add half of the roasted vegetables, then spread half of the ricotta mixture on top. Sprinkle with one-third of both mozzarella and parmesan cheeses.
  6. Layer the lasagna – second layer: Repeat layering with 1/2 cup marinara sauce, three noodles, remaining roasted vegetables, remaining ricotta mixture, and another third of mozzarella and parmesan cheeses.
  7. Final layer and topping: Add the last three noodles, spread the remaining marinara sauce, and top with the remaining mozzarella and parmesan cheeses.
  8. Bake covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the cheese to melt.
  9. Bake uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
  10. Rest and garnish: Let the lasagna rest for at least 10 minutes before slicing to set. Garnish with fresh basil leaves before serving for a vibrant finish.

Notes

  • For extra flavor, consider adding a pinch of red pepper flakes to the ricotta mixture.
  • You can substitute fresh herbs for dried if preferred, adjusting quantities accordingly.
  • To speed up prep, use no-boil lasagna noodles, adjusting layering as needed.
  • This dish can be made a day ahead and refrigerated; reheat covered with foil before serving.
  • Use a mix of fresh mozzarella and low-moisture mozzarella for the best texture.

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