Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Introduction

Close your eyes and imagine pulling a bubbling pan of lasagna from the oven: the aroma of roasted eggplant and zucchini mingles with garlicky ricotta and warm, herbed tomato sauce. The top is golden and slightly crisp; beneath it, layers of tender vegetables and silky cheese give way to toothsome pasta that holds everything together. Each forkful offers a contrast of textures — a soft, creamy ricotta ribbon, the sweet char of bell peppers, and the gentle bite of al dente noodles — with a finish brightened by fresh basil.

This lasagna is the kind of dish that comforts and celebrates at once. It’s perfect for cozy weekend dinners, potlucks and family gatherings, or a make-ahead centerpiece for holiday meals. It also adapts well for meatless Monday or when you want a satisfying, vegetable-forward meal that still feels indulgent.

At a Glance

• Prep Time: 30 minutes (includes prepping and roasting vegetables)
• Cook Time: 60 minutes (roasting + baking)
• Total Time: 1 hour 30 minutes (including resting time)
• Servings: 8
• Difficulty Level: Moderate — accessible for confident weeknight cooks and weekend chefs alike

Nutrition Highlights

Estimated nutrition per serving (1 of 8 portions). These are calculated from typical ingredient values and cross-checked with USDA FoodData Central and general dietary guidance from Mayo Clinic (values are approximate):

• Calories: 330 kcal
• Protein: 16 g
• Carbohydrates: 30 g
• Fat: 15 g
• Saturated Fat: 7 g
• Fiber: 5 g
• Sugars: 6 g
• Sodium: ~540 mg
• Cholesterol: ~50 mg

Notes: Nutrition varies with exact brands (especially cheese and marinara) and the amount of olive oil used. USDA FoodData Central and Mayo Clinic guidelines were used to estimate macronutrients and safe dietary ranges.

Why You’ll Love It

This lasagna sings of Mediterranean flavors — oregano, basil, roasted vegetables, and a lemon-fresh finish from basil — while delivering cozy, homey satisfaction. It’s both a celebration of summer produce (roasted eggplant, zucchini, and sweet peppers) and a crowd-pleaser that travels well to gatherings. The creamy ricotta layer keeps every bite lush without feeling heavy, and the baked cheese top gives a comforting golden finish. Make it for Sunday dinner to impress company, or batch-cook on a rainy day to enjoy easy reheated lunches all week.

Preparation Guide

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

Optional ingredients and substitutions

• To make it gluten-free: use gluten-free lasagna noodles or thinly sliced eggplant/zucchini in place of noodles.
• To make it lower-fat: use part-skim ricotta and low-fat mozzarella; reduce olive oil to a light brush.
• For a dairy-free/vegan version: use cashew ricotta or a store-bought vegan ricotta, vegan shredded mozzarella, and nutritional yeast in place of parmesan.
• To add protein: stir 1 lb of cooked Italian sausage or lentils into the marinara.

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant rounds, zucchini slices, and bell pepper halves on the prepared baking sheet. Brush both sides with olive oil and season lightly with salt and pepper.
3. Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred. Remove peppers when skin is blistered; let cool slightly and peel if desired.
4. While the vegetables are roasting, bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a sheet of parchment or lightly oiled tray to prevent sticking.
5. In a small bowl, mix the ricotta cheese with the minced garlic, dried oregano, dried basil, and salt and pepper to taste. Stir until combined — avoid overworking or the ricotta can become too loose.
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 to form the first pasta layer, followed by half of the roasted vegetables (slice peppers into strips if needed). Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and 1/3 of the parmesan cheeses.
8. Repeat the layering process: spread another 1/2 cup marinara sauce, place three more lasagna noodles, add the remaining roasted vegetables, spread the remaining ricotta, then sprinkle with another 1/3 of the mozzarella and parmesan.
9. Finish with the last three lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
10. Cover the dish with foil and bake in the preheated oven for 25 minutes. Carefully 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 to set the layers. Garnish with fresh basil leaves before serving.

Practical tips

• Salt and drain eggplant slices for 15–20 minutes before roasting if they seem very bitter or watery; rinse and pat dry to remove excess salt.
• To avoid sogginess, make sure vegetables are well-roasted and slightly dried, and don’t overload with sauce.
• If using no-boil noodles, slightly reduce the added sauce so the lasagna doesn’t become too wet.
• Resting time is crucial — it makes slicing clean, neat pieces.

Best Pairings

• Crisp green salad with lemon vinaigrette (arugula, baby spinach, or mixed greens) to cut the richness.
• Warm crusty bread or garlic bread for mopping up sauce.
• Roasted asparagus or a simple sauté of broccolini for extra vegetables.
• Beverage pairings: a medium-bodied red (Chianti or Sangiovese) or a zesty white (Sauvignon Blanc) works beautifully.
• For a lighter meal: serve smaller slices with a cup of vegetable soup or a grilled peach salad.

Storage Instructions

• Room temperature: Do not leave lasagna at room temperature for more than 2 hours (USDA safety guideline).
• Refrigerator: Store tightly covered or in an airtight container for 3–4 days.
• Freezer: Freeze for up to 3 months. Freeze whole or in individual portions; wrap tightly with plastic wrap and then aluminum foil or use a freezer-safe container.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat covered in a 350°F (175°C) oven until heated through (~20–30 minutes for individual portions; longer for whole pans), or microwave individual slices until hot, being careful not to overcook.

Chef’s Advice

• Choose firm, evenly sized vegetables so they roast evenly. Baby eggplants can be milder and faster-cooking.
• Use a blend of cheeses: whole-milk ricotta adds creaminess while low-moisture mozzarella gives that coveted melty pull; Parmesan adds umami and browning.
• Avoid over-saucing the layers — a thin, even spread of marinara prevents the lasagna from becoming watery.
• Let it rest — a minimum of 10 minutes makes for cleaner slices and a better mouthfeel.
• If you like a smoky counterpoint, briefly char bell peppers over the flame or add a spoonful of smoked paprika to the ricotta.

Creative Twists

• Vegan Mediterranean Lasagna: Replace ricotta with a cashew-based ricotta (blend soaked cashews, lemon juice, nutritional yeast, garlic, and a pinch of salt), use plant-based shredded mozzarella, and skip parmesan or use a vegan parmesan-style topping.
• Gluten-free / Pasta-free: Swap lasagna noodles for thin slices of roasted eggplant or zucchini layered like noodles. If using gluten-free noodles, follow package instructions for cooking.
• Protein boost: Stir cooked lentils or sautéed Italian sausage into the marinara for a heartier lasagna.
• Mediterranean herb lift: Add chopped kalamata olives, sun-dried tomatoes, or a sprinkle of za’atar between layers for an extra flavor dimension.

Frequently Asked Questions

Q: Can I assemble this ahead of time?
A: Yes — assemble, cover, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 20–30 minutes before baking if chilled.

Q: How do I prevent a soggy lasagna?
A: Roast vegetables until they release and lose moisture, avoid over-saucing, and let the lasagna rest after baking so liquid reabsorbs into the layers.

Q: Can I use no-boil noodles?
A: Yes. If using no-boil noodles, ensure you have enough sauce; if your sauce is thin, consider slightly thicker sauce or a touch more marinara so the noodles rehydrate during baking.

Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze fully assembled (unbaked) or fully baked portions for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Q: How can I make this lower in calories?
A: Use part-skim ricotta and mozzarella, reduce the olive oil, and increase the ratio of vegetables to pasta. Using thinly sliced vegetables as the noodle layers (eggplant/zucchini) will also cut carbs and calories.

Conclusion

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta balances comforting cheese and pasta with bright, roasted vegetables — a dependable weeknight centerpiece and a beautiful dish for sharing. Try it as written or use the variations above to make it yours; then slice, serve, and savor the compliments. For more inspiration and similar vegetarian lasagna approaches, check out the recipe from Love and Lemons’ Vegetarian Lasagna and the excellent techniques at RecipeTin Eats’ Vegetarian Lasagna.

If you make this, I’d love to hear how you customized it — leave a comment or share a photo to join the community.

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

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• Author: recipechangegmail-com
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A comforting and satisfying lasagna layered with roasted Mediterranean vegetables, creamy ricotta, and rich tomato sauce.

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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 rounds, zucchini slices, and bell pepper halves on the prepared baking sheet. Brush both sides with olive oil and season lightly with salt and pepper.
3. Roast the vegetables in the oven for about 20 minutes, flipping halfway, until tender and slightly charred. Remove peppers when skin is blistered; let cool slightly and peel if desired.
4. While the vegetables are roasting, bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a sheet of parchment or lightly oiled tray to prevent sticking.
5. In a small bowl, mix the ricotta cheese with the minced garlic, dried oregano, dried basil, and salt and pepper to taste. Stir until combined.
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 to form the first pasta layer, 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 1/3 of the parmesan cheeses.
8. Repeat the layering process: spread another 1/2 cup marinara sauce, place three more noodles, add the remaining roasted vegetables, spread the remaining ricotta, then sprinkle with the remaining mozzarella and parmesan.
9. Finish with the last three noodles, the rest of the marinara sauce, and the last mozzarella and parmesan cheeses.
10. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
11. Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Notes

Nutrition varies with exact brands and the amount of olive oil used. Make ahead and refrigerate for up to 24 hours before baking.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 330
• Sugar: 6g
• Sodium: 540mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 16g
• Cholesterol: 50mg