This layered Mediterranean vegetable lasagna with creamy ricotta is a wholesome, flavor-packed twist on the classic comfort dish. With layers of roasted vegetables, herbed ricotta, rich tomato sauce, and tender lasagna noodles, it brings the bold, sun-kissed flavors of the Mediterranean into a satisfying vegetarian meal I keep coming back to.
Why You’ll Love This Recipe
I love how this lasagna combines hearty texture with vibrant flavors. The roasted Mediterranean vegetables—like zucchini, eggplant, and bell peppers—bring sweetness and depth, while the creamy ricotta filling balances everything out with richness. It’s a perfect meatless main that doesn’t skimp on satisfaction. Whether I’m meal prepping for the week or making something special for guests, this lasagna checks all the boxes: comforting, nourishing, and impressive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Lasagna noodles (regular or no-boil)
-
Olive oil
-
Zucchini
-
Eggplant
-
Red and yellow bell peppers
-
Red onion
-
Garlic (minced)
-
Crushed tomatoes or marinara sauce
-
Ricotta cheese
-
Egg (for the ricotta mixture)
-
Fresh basil or parsley (chopped)
-
Grated Parmesan cheese
-
Shredded mozzarella cheese
-
Salt and pepper
-
Dried oregano
-
Optional: spinach or kale for extra greens
Directions
-
I start by preheating the oven to 400°F (200°C) and slicing the vegetables into thin, even pieces.
-
I toss the zucchini, eggplant, peppers, and onions with olive oil, salt, pepper, and oregano, then roast them for about 20–25 minutes until tender and slightly caramelized.
-
While the veggies roast, I stir together the ricotta cheese, egg, chopped herbs, and half of the grated Parmesan in a bowl.
-
In a saucepan, I warm the tomato sauce with garlic and a pinch of salt to deepen the flavor.
-
I cook the lasagna noodles according to the package (unless using no-boil), then lay everything out for assembling.
-
In a large baking dish, I start layering: a spoonful of sauce, then noodles, then roasted veggies, then ricotta mixture, followed by a sprinkle of mozzarella. I repeat the layers until everything is used up, finishing with sauce and mozzarella on top.
-
I cover the dish with foil and bake for 25 minutes, then uncover and bake another 15–20 minutes until the cheese is golden and bubbling.
-
I let the lasagna rest for at least 10 minutes before slicing to help the layers hold together.
Servings and timing
This recipe makes 6–8 servings, depending on portion size. It takes about 30 minutes to prep (including roasting the vegetables), and around 45–50 minutes to bake. With resting time, I usually have it ready to serve in about 1 hour and 20 minutes total.
Variations
Sometimes I add sautéed spinach or kale between the layers for extra greens. When I want a vegan version, I use dairy-free ricotta and mozzarella alternatives and skip the egg. For extra protein, I stir in cooked lentils to the tomato sauce. If I’m feeling indulgent, I top it with a sprinkle of feta before baking for a tangy Mediterranean kick.
Storage/Reheating
I store leftover lasagna in an airtight container in the fridge for up to 4 days. It reheats well in the oven or microwave—just cover it to keep the moisture in. I also freeze individual portions for easy meals later. When reheating from frozen, I either thaw it overnight in the fridge or bake it straight from frozen at 350°F (175°C) until hot all the way through.
FAQs
Can I make this lasagna ahead of time?
Yes, I often assemble the whole dish a day in advance and keep it covered in the fridge. When I’m ready, I bake it straight from the fridge—just add a few extra minutes to the baking time.
Do I need to peel the eggplant?
No, I keep the peel on for extra texture and nutrition. It softens during roasting, so I don’t find it tough at all.
Can I use store-bought marinara sauce?
Definitely. I choose a high-quality sauce with simple ingredients to keep the flavor clean and rich. It saves time without sacrificing taste.
Is this lasagna gluten-free?
Not by default, but I can use gluten-free lasagna noodles to make it suitable for gluten-free diets. The rest of the ingredients are naturally gluten-free.
How do I keep the lasagna from getting watery?
I roast the vegetables beforehand to draw out moisture and avoid layering them while they’re steaming hot. Letting the lasagna rest after baking also helps set the layers.
Conclusion
This layered Mediterranean vegetable lasagna with creamy ricotta brings all the best parts of comfort food and fresh vegetables together in one beautiful dish. It’s filling, flavorful, and totally satisfying—without being heavy. I love making it for a cozy family dinner or meal prepping it for the week ahead. With its rich layers and vibrant flavors, it’s a plant-based dish that never feels like a compromise.
PrintLayered Mediterranean Vegetable Lasagna with Creamy Ricotta
This layered Mediterranean vegetable lasagna with creamy ricotta is a hearty and flavorful vegetarian dish. Roasted vegetables, rich tomato sauce, herbed ricotta, and melty mozzarella come together in satisfying layers that are both comforting and nourishing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 3 cups crushed tomatoes or marinara sauce
- 1 1/2 cups ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh basil or parsley
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1 cup sautéed spinach or kale
Instructions
- Preheat oven to 400°F (200°C). Slice vegetables evenly and toss with olive oil, salt, pepper, and oregano.
- Roast vegetables on a baking sheet for 20–25 minutes until tender and slightly caramelized.
- In a bowl, mix ricotta, egg, chopped herbs, and half the Parmesan cheese.
- In a saucepan, heat marinara sauce with garlic and a pinch of salt.
- Cook lasagna noodles according to package instructions (skip if using no-boil).
- In a large baking dish, layer sauce, noodles, roasted vegetables, ricotta mixture, and mozzarella. Repeat layers and end with sauce and mozzarella on top.
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Add sautéed greens like spinach or kale for more nutrients.
- For a vegan version, use dairy-free cheese and skip the egg.
- Mix cooked lentils into the sauce for added protein.
- Top with crumbled feta before baking for a Mediterranean twist.
- Letting the lasagna rest after baking helps the layers hold together better.
Nutrition
- Serving Size: 1 portion (1/8 of dish)
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
