Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Introduction

This quick layered Mediterranean vegetable lasagna delivers big flavor with minimal fuss, perfect for busy weeknights. Roasted eggplant, zucchini, and peppers keep the dish fresh and light while creamy ricotta ties everything together. It bakes hands-off so you can tidy up or start a side while the oven works. Pair it with a simple salad or one-pan dinner like this creamy Mediterranean chicken skillet for a full, no-stress meal.

Why This Recipe Works

This lasagna streamlines traditional layering by using roasted vegetables in place of heavy meat fillings, which cuts prep and keeps the bake lighter. Roasting concentrates the vegetables so you get caramelized flavor without a long simmer. The ricotta is seasoned simply with garlic and herbs to add richness without extra steps. Using three noodle layers creates a tall, satisfying slice that stays together after resting. Baking covered then uncovered ensures the center heats through while the top finishes golden and bubbly. It’s an efficient formula that scales easily for more mouths.

Flavor and Texture

The roasted eggplant and zucchini bring a tender, meaty bite while peppers add a sweet pop that balances the tangy marinara. Creamy ricotta softens the layers and melds with melted mozzarella for a familiar lasagna feel. Parmesan gives a sharp, salty finish that lifts each forkful. Texturally you get contrasts between soft noodles, smooth cheese, and slightly crisped top cheese. Fresh basil at the end brightens the whole dish and adds a herbaceous lift.

Ingredients

• 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
• 9 lasagna noodles
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups marinara sauce
• Fresh basil leaves, for garnish

Step by Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
3. Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
4. While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
5. In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
6. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
7. Place three lasagna noodles over the sauce, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
8. Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, 1/3 of the mozzarella and parmesan.
9. Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
10. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
11. Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Quick Tips and Shortcuts

Use no-boil lasagna noodles to skip the boiling step and reduce hands-on time. Swap pre-shredded cheese and jarred marinara to speed assembly without compromising taste. If you prefer a faster roast, cut vegetables into smaller pieces and watch closely to prevent burning. For a lower-effort weeknight, layer in a cast-iron skillet and bake the same way for easy cleanup and rustic serving. For another easy plant-forward option try this crispy buffalo tofu with creamy Caesar salad as a complementary main or side.

Storage and Meal Prep

Cool the lasagna completely before covering and refrigerating; it stores well for up to three days. For freezer storage, assemble in a foil pan, freeze before baking, then bake from frozen adding extra time and keeping it covered longer. Reheat slices in a 350°F oven until warmed through for best texture, or microwave for a faster single-plate option. Leftovers make excellent packed lunches or quick dinners.

Short Closing Note

This layered Mediterranean vegetable lasagna is a reliable, flavor-first option when time is tight. Roast once, assemble quickly, and let the oven do the work for a satisfying dinner.

Conclusion

For a different take or extra inspiration on vegetarian lasagna techniques and variations, check out this Vegetarian Lasagna Recipe – Love and Lemons.

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This quick layered Mediterranean vegetable lasagna delivers big flavor with minimal fuss, perfect for busy weeknights.

• Total Time: 55 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 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
• 9 lasagna noodles
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups marinara sauce
• Fresh basil leaves, for garnish

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
3. Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
4. While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
5. In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
6. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
7. Place three lasagna noodles over the sauce, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
8. Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, 1/3 of the mozzarella and parmesan.
9. Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
10. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
11. Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Notes

Use no-boil lasagna noodles to skip the boiling step and reduce hands-on time. For a lower-effort weeknight, layer in a cast-iron skillet.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 35mg