Many years ago, when the house had grown quieter after our children moved out, my husband and I spent a spring afternoon wandering through the local farmer’s market. Tables overflowed with colorful produce, and an older vendor handed me a zucchini with a smile, calling it “a bit of sunshine.” That simple moment lingered with me, and the vegetables we carried home that day inspired the earliest version of this Mediterranean Vegetable Lasagna.
Cooking has always felt like a natural extension of my years as a teacher, steady, patient, and full of small discoveries. Now my grandchildren join me in the kitchen, eager to help layer noodles or sneak a few strands of mozzarella. Their excitement brings a lively energy to the process, turning even the simplest tasks into shared little adventures.
One summer evening, my youngest granddaughter stood beside me on her step stool, carefully arranging zucchini slices like pieces of a puzzle. Watching her concentration brought back memories of learning from my own mother. This lasagna carries bits of those memories in every layer, roasted vegetables, warm herbs, creamy ricotta, all coming together in a dish that draws everyone a little closer to the table.
Short Description
A comforting bake of Layered Mediterranean Vegetable Lasagna With Creamy Ricotta, filled with roasted vegetables, tender noodles, and creamy cheeses for a vibrant, satisfying vegetarian meal.
Key Ingredients
- 1 large eggplant, sliced into ¼ inch rounds
- 2 medium zucchinis, sliced lengthwise into ¼ 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
Tools Needed
- Baking sheet
- Parchment paper
- 9 by 13 inch baking dish
- Large pot
- Mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Wooden spoon
Cooking Instructions
Step 1: Prepare the Oven and Vegetables
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the eggplant, zucchini, and bell peppers on the sheet. Brush both sides with olive oil and season with salt and pepper.
Step 2: Roast the Vegetables
Roast for about 20 minutes, flipping halfway, until tender and slightly charred. This enhances their sweetness and ensures rich flavor in the final layers.
Step 3: Cook the Lasagna Noodles
While the vegetables roast, cook the lasagna noodles according to package instructions until al dente. Drain and set aside on a lightly oiled sheet so they do not stick.
Step 4: Prepare the Ricotta Layer
In a bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper until smooth and well combined.
Step 5: Start the First Layer
Spread ½ cup of marinara sauce on the bottom of a 9 by 13 inch baking dish. Lay three lasagna noodles on top.
Step 6: Add Vegetables and Cheeses
Spread half of the roasted vegetables over the noodles. Add half of the ricotta mixture, then sprinkle with one third of the mozzarella and Parmesan cheeses.
Step 7: Repeat the Layers
Add another ½ cup marinara sauce. Place three more lasagna noodles on top. Layer with the remaining vegetables, the rest of the ricotta mixture, and another third of the mozzarella and Parmesan.
Step 8: Final Layer
Finish with the last three noodles, the remaining marinara sauce, and the rest of the mozzarella and Parmesan cheeses.
Step 9: Bake the Lasagna
Cover with foil and bake at 400°F for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. If needed, add a few extra minutes to slightly brown the cheese.
Step 10: Rest and Serve
Let the lasagna rest for at least 10 minutes so the layers set. Garnish with fresh basil before slicing and serving.
Why You’ll Love This Recipe
Filled with roasted vegetables rich in flavor
Lighter than traditional lasagna but still deeply satisfying
Perfect for vegetarians or those wanting more plant-based meals
A wonderful way to use seasonal produce
Great for leftovers and meal prep
Comforting without feeling heavy
Mistakes to Avoid & Solutions
Uneven vegetable slices
Causes inconsistent texture.
Solution: Slice vegetables evenly at ¼ inch thickness for balanced roasting.
Over-roasting vegetables
They can become too soft and fall apart when layering.
Solution: Check at the 15-minute mark and remove pieces that are done early.
Watery lasagna
Vegetables can release too much moisture.
Solution: Pat vegetables dry after roasting to prevent excess liquid.
Noodles sticking together
Hard to layer smoothly.
Solution: Lay drained noodles flat on a lightly oiled surface.
Not resting the lasagna
Slices will collapse and become messy.
Solution: Let it rest for at least 10 minutes before cutting.
Serving and Pairing Suggestions
Serve with a crisp green salad or roasted cherry tomatoes
Pair with sparkling water, light wine, or iced herbal tea
Works beautifully for family-style meals or buffet settings
Add warm garlic bread or focaccia on the side for a heartier spread
Garnish with extra fresh basil leaves for aroma and color
Storage and Reheating Tips
Refrigerate leftovers in a sealed container for up to 4 days
Reheat in a 350°F oven for 15 to 20 minutes for the best texture
For quicker reheating, use the microwave on medium power
Freeze individual portions for up to 2 months
Thaw overnight in the refrigerator before reheating
FAQs
1. Can I use no-boil lasagna noodles?
Yes, but add slightly more marinara sauce to keep the layers moist.
2. Can I substitute vegetables?
Mushrooms, spinach, or butternut squash are excellent choices.
3. Can I make this entirely dairy free?
Use dairy free ricotta and mozzarella. The texture remains very similar.
4. Do I need to peel the eggplant?
No, the peel softens during roasting and adds structure.
5. Can I assemble the lasagna ahead of time?
Yes. Assemble fully, refrigerate overnight, and bake the next day.
Tips & Tricks
Brush vegetables lightly with olive oil for browning
Add extra garlic to the ricotta layer for punchier flavor
Use fresh mozzarella for extra creaminess
Add a layer of spinach between the noodles and vegetables for color
Let the lasagna cool slightly before slicing for clean portions
Recipe Variations
Mediterranean Spinach Lasagna
Add 2 cups fresh spinach between layers in Step 6 and Step 7. Follow the rest of the steps the same. Adds a leafy earthiness.
Pesto Vegetable Lasagna
Mix 2 tablespoons pesto into the ricotta mixture in Step 4. This variation brightens the dish with herbal notes.
Mushroom and Zucchini Lasagna
Add 1 cup sautéed mushrooms during Step 6. Adjust seasoning slightly. Brings deeper umami flavor.
Ricotta and Herb Lasagna
Add ½ cup chopped fresh herbs like parsley and chives to the ricotta mixture. Lifts the entire dish with freshness.
Final Thoughts
This lasagna is a dish I often choose when I want the kitchen to feel full and inviting. Roasting the vegetables brings out deep color and gentle sweetness, and building the layers feels almost like arranging a small tapestry of flavors. When the pan comes out of the oven, bubbling and fragrant, the whole room seems to brighten with the richness of simple ingredients treated with care.
My grandchildren enjoy helping place the noodles, turning the process into a cheerful little collaboration. Moments like these add a sense of ease to the evening, especially now that life moves at a slower, steadier rhythm. Blending the comfort of classic lasagna with bright Mediterranean vegetables creates a meal that feels wholesome, colorful, and full of heart.
Layered Mediterranean Vegetable Lasagna With Creamy Ricotta
Ingredients
- 1 large eggplant sliced into ¼ inch rounds
- 2 medium zucchinis sliced lengthwise into ¼ 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
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment. Arrange the eggplant, zucchini, and bell peppers on the sheet, brush with olive oil, and season with salt and pepper.
- Roast the vegetables for about 20 minutes, flipping halfway, until tender and lightly charred.
- Cook the lasagna noodles until al dente, then drain and place on a lightly oiled surface.
- Mix the ricotta with garlic, oregano, basil, salt, and pepper until smooth.
- Spread ½ cup marinara sauce in the bottom of a 9×13-inch baking dish and place three noodles on top.
- Add half of the roasted vegetables, half of the ricotta mixture, and one third of the mozzarella and Parmesan.
- Add another ½ cup marinara sauce and top with three more noodles.
- Layer with the remaining vegetables, the rest of the ricotta, and another third of the cheeses.
- Place the final three noodles on top and finish with the remaining marinara and cheeses.
- Cover with foil and bake for 25 minutes, then uncover and bake 15 minutes more. Let rest 10 minutes before serving with fresh basil.
