This easy Mediterranean Lasagna is loaded with a layer of creamy feta cheese sauce, classic ricotta, plenty of mozzarella, artichoke hearts, sun-dried tomatoes, zucchini, garlic, and herbs. It's THE BEST vegetarian lasagna you'll ever have and it's SO simple to throw together!
Use tongs to toss the cooked noodles and keep them separate. The noodles will try as hard as they can to stick together, which is why it's important to toss them in oil right after they've cooked. Gently picking the noodles up with the tongs will ensure that they peel apart easily without breaking.
It may seem like there's a lot of liquid in the pan after it bakes. But don't worry - as it sits and cools, the liquid will be re-absorbed. Veggies release a lot of moisture as they cook. But the lasagna will soak it right up after it sits for 10 minutes.
To make lasagna ahead of time, assemble, cover with foil and refrigerate for up to 3 days before baking. Plan to add about 10-15 minutes of extra bake time when baking straight from the fridge.
To make ahead and freeze, transfer foil-covered lasagna to a large Ziploc bag and freeze for up to 3 months. If baking from frozen, plan to bake for 25-30 extra minutes.
You'll know the lasagna is cooked through when the sauce/liquid in the pan around the edges is bubbling, and the cheese on top is melted. Also, you can try sticking a butterknife directly in the center of the lasagna all the way to the bottom of the pan. Remove the knife and carefully feel the blade of the knife to see if it is warm. If the center of your lasagna is warm, the blade of the knife will come out warm. If it is cold, your lasagna needs a bit longer.
Keywords: easy vegetable lasagna, Greek lasagna, Greek veggie lasagna
Find it online: https://midwestfoodieblog.com/mediterranean-lasagna/