Layered Mediterranean Vegetable Lasagna

This layered Mediterranean vegetable lasagna is perfect for those evenings when you want comfort food without the heaviness. It brings together roasted veggies and classic cheese fillings for a satisfying meal that feels both fresh and indulgent.

I whipped this up on a busy weekend when I wanted something a little special but not too complicated. It quickly became a go-to for family dinners.

Ingredients

• Large eggplant: sliced into rounds for meaty texture and to soak up flavor. Choose firm, glossy eggplants without blemishes
• Medium zucchinis: sliced lengthwise to layer nicely and keep a tender bite. Look for vibrant green with no soft spots
• Red and yellow bell peppers: halved and seeded. Pick bright, firm peppers for sweetness and color
• Olive oil: for brushing adds richness and helps achieve perfect roasting
• Salt and pepper: to enhance all flavors
• Lasagna noodles: that hold layers together. I prefer no-boil noodles to save time but regular ones work well too
• Ricotta cheese: mixed with herbs gives creaminess and a herby lift. Fresh ricotta is always best
• Mozzarella cheese: shredded for melty, gooey layers
• Parmesan cheese: grated deeply flavors and adds a slight sharpness
• Garlic: minced tucked into the ricotta for aromatic interest
• Dried oregano and basil: for Mediterranean vibes. Always keep your dried herbs fresh for maximum flavor
• Marinara sauce: to keep everything moist and tie the layers together
• Fresh basil leaves: for garnish brightens the finished dish

Instructions

Preheat and roast vegetables:

Arrange the eggplant slices, zucchini strips, and halved bell peppers on a baking sheet lined with parchment paper. Brush with olive oil on both sides and season with salt and pepper. Roast in a 400 degree oven for about 20 minutes, flipping them halfway through so they cook evenly and develop that lovely roasted char, which adds tons of flavor.

Cook the noodles:

While the veggies roast, prepare the lasagna noodles according to package directions. Drain well and set aside so they don’t stick together.

Mix the herb ricotta:

In a small bowl combine the ricotta cheese with minced garlic, dried oregano, basil, salt, and pepper. This herby ricotta mixture will add a fresh depth to the creamy layers.

Build the lasagna layers:

Start by spreading half a cup of marinara sauce evenly on the bottom of a 9 by 13 baking dish. Place three cooked lasagna noodles over the sauce. Then layer half of your roasted vegetables over the noodles. Dollop and spread half of your herb ricotta on top of the vegetables. Sprinkle with one-third each of the shredded mozzarella and grated parmesan cheeses.

Repeat the layering:

Add another half cup of marinara sauce, three more noodles, the remaining roasted veggies, the rest of ricotta, and one-third of the cheeses again.

Finish the top:

Place the last three noodles on top, spoon over the remaining marinara sauce, and sprinkle with the last of the mozzarella and parmesan cheeses.

Bake the lasagna:

Cover the dish with foil and bake in the 400 degree oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes or until the top is bubbling and golden brown with just the right crust.

Rest and garnish:

Let the lasagna rest for at least 10 minutes before slicing to help everything set. Garnish with fresh basil leaves for a pop of color and flavor.

I love how the roasted eggplant holds up and adds a tender but firm bite while the basil infused ricotta lightens the richness. This dish always reminds me of long summer evenings shared with friends over good food and laughter.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven at a low temperature to retain crispiness on top. For longer storage freeze portions wrapped tightly& thaw overnight in the fridge before reheating.

Ingredient swaps

Try swapping ricotta for cottage cheese if you want a lighter version. Use eggplant and zucchini substitutes like thinly sliced sweet potatoes or mushrooms for a twist. Fresh herbs instead of dried can boost flavor but adjust quantities appropriately.

Serving ideas

Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness. A crusty baguette or garlic bread is perfect for scooping up any leftover sauce. A glass of dry white wine complements the creamy cheese layers wonderfully.

This lasagna is a delicious way to enjoy Mediterranean flavors year-round and makes for an impressive yet easy meal.

Frequently Asked Recipe Questions

→ What vegetables are best for this layered lasagna?

Eggplant, zucchini, and red and yellow bell peppers are ideal for roasting and layering, as they soften well and add vibrant flavors.

→ How should the vegetables be prepared before layering?

Sliced into even rounds or strips, the vegetables are brushed with olive oil, seasoned, and roasted until tender and slightly charred for enhanced flavor.

→ What cheeses are used in this dish?

A blend of ricotta, shredded mozzarella, and grated parmesan cheeses creates a creamy and flavorful layering throughout the dish.

→ Can I prepare the layers ahead of time?

Yes, you can assemble the layers in advance and refrigerate before baking. Just allow the dish to come to room temperature before placing it in the oven.

→ How long should the lasagna rest after baking?

Letting the lasagna rest for at least 10 minutes helps the layers set, making it easier to slice and enhancing the overall texture.

→ Is it necessary to cover the lasagna with foil while baking?

Covering it for the initial bake prevents the top from browning too quickly, while removing the foil towards the end allows the cheese to become golden and bubbly.