Layered Mediterranean Vegetable Lasagna
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Layered Mediterranean Vegetable Lasagna
This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is the ultimate vegetarian comfort food, crafted from scratch with roasted eggplant, zucchini, and sweet bell peppers. It’s ready in under two hours, features no-boil noodles for ease, and is perfect for family dinners or impressing guests with its vibrant, cheesy layers.
I first fell for vegetable lasagna during a sun drenched trip to the Mediterranean coast. The way roasted vegetables meld with creamy cheese became an instant obsession. Now, this layered vegetarian lasagna is my go to for Sunday suppers, where I often pair it with a simple roasted asparagus side. It reminds me that the most satisfying meals are often the simplest, built on honest, fresh ingredients, much like my favorite burrata roasted eggplant dish.
What Makes This Mediterranean Lasagna Special
- Roasted Vegetable Depth: Caramelized eggplant and peppers create a rich, sweet foundation.
- Effortless Assembly: No-boil noodles streamline the entire layering process beautifully.
- Creamy Ricotta Filling: A luxurious, smooth cheese mixture binds every layer together.
- Perfect for Crowds: This dish is a guaranteed hit for potlucks and family gatherings.
What You’ll Need for Your Perfect Lasagna
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Roasted Vegetables
- Eggplant & Zucchini: Thinly sliced for even roasting and tender layers.
- Red Bell Peppers: Adds a sweet, vibrant color and flavor.
- Yellow Onion & Garlic: The aromatic base for incredible depth.
For the Sauces & Cheese
- Crushed Tomatoes: Use a high quality brand for the best sauce.
- Whole-Milk Ricotta: Room temperature cheese mixes smoothly with eggs.
- Fresh Spinach Provides a pop of color and fresh flavor.
- Mozzarella & Parmesan: The classic, bubbly cheese topping we all love.
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
480kcal
Ingredients
Roasted Vegetables
- 1 cup pure olive oil
- 4 cups thinly sliced eggplant
- 4 cups thinly sliced zucchini
- 3 large red bell peppers cut into 1/4-inch thick strips
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Tomato Sauce
- 1 28-ounce can crushed tomatoes
- 1/4 cup finely chopped fresh basil
- 1 tbsp dried oregano
Ricotta Filling
- 15 ounces whole-milk ricotta cheese at room temperature
- 8 ounces shredded mozzarella cheese
- 2 large eggs lightly beaten
- 1/2 cup grated Parmesan cheese
Assembly
- 12 no-boil lasagna noodles
- 2 cups coarsely chopped fresh spinach
Equipment
- oven
- baking sheet
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- 9×13-inch baking dish
- spatula
Method
- Preheat your oven to 425°F. On two large, rimmed baking sheets, toss the sliced eggplant, zucchini, bell peppers, and onion with 3/4 cup of the pure olive oil, minced garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Spread the vegetables in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and their edges are lightly browned. Remove them from the oven and reduce the oven temperature to 375°F.
- While the vegetables roast, make the sauce. In a medium bowl, combine the crushed tomatoes, chopped basil, dried oregano, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir until well mixed.
- In a separate large bowl, make the ricotta filling. Stir together the room-temperature ricotta cheese, beaten eggs, 1/4 cup of the grated Parmesan, and the remaining 1/4 cup of pure olive oil. Mix until smooth and well combined.
- Assemble the lasagna in a 9×13-inch baking dish. Spread 1/2 cup of the tomato sauce evenly over the bottom. Arrange 4 no-boil lasagna noodles over the sauce, breaking them to fit if necessary. Spread half of the ricotta mixture over the noodles. Layer half of the roasted vegetables evenly over the ricotta, then sprinkle half of the chopped spinach over the vegetables. Top with 1/3 of the shredded mozzarella cheese.
- Repeat the layers: Add another 1/2 cup of sauce, then 4 more noodles. Spread with the remaining ricotta mixture, the remaining roasted vegetables, and the remaining chopped spinach. Top with another 1/3 of the mozzarella. For the final layer, place the last 4 noodles on top. Spread the remaining tomato sauce over the noodles, then sprinkle with the remaining mozzarella and the last 1/4 cup of Parmesan.
- Cover the baking dish tightly with aluminum foil. Bake at 375°F for 30 minutes. Then, carefully remove the foil and continue baking for another 15 to 20 minutes, until the cheese is bubbly and the edges are golden brown. Remove the lasagna from the oven and let it rest for 15 minutes to set before slicing and serving.
Ways to Customize This Lasagna
- Add More Greens: Stir chopped kale or Swiss chard into the spinach layer.
- Make It Vegan: Use plant based ricotta and your favorite vegan cheeses.
- Extra Protein: Add a layer of seasoned lentils or plant based crumbles.
My Pro Tips for Lasagna Success
- Room Temperature Ricotta: This is essential for creating a perfectly smooth, lump free filling.
- Don’t Skip the Rest: Letting the lasagna sit for 15 minutes allows the layers to set for clean slices.
- Brown the Top: Bake uncovered until the cheese is golden and bubbly for the best texture.
- Prep Vegetables Ahead: Roast your veggies early to streamline the assembly process later, similar to preparing a sheet pan vegetables side.
How to Store and Reheat Leftovers
- Store: Cool completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.
- Freeze: Wrap individual portions tightly in plastic wrap and foil. Freeze for up to 3 months.
- Reheat: Bake frozen or refrigerated portions at 350°F for 15-20 minutes, or until heated through.
- Make-Ahead Tip: Assemble the entire lasagna a day ahead, cover, and refrigerate. Bake as directed, adding a few extra minutes if cold from the fridge.
Frequently Asked Questions
Can I use regular lasagna noodles instead of no-boil?
Yes, you can use regular lasagna noodles. Simply boil them until al dente according to the package directions before assembling. Be sure to drain them well and lay them in a single layer on parchment paper to prevent sticking.
How do I prevent my vegetable lasagna from being watery?
Roasting the vegetables first is the key step to evaporate excess moisture. Also, using no boil noodles, which absorb liquid, and letting the lasagna rest after baking will help you achieve perfect, sliceable layers every time.
Can I make this eggplant zucchini lasagna gluten free?
Absolutely. For a gluten free version, simply substitute the no boil lasagna noodles with your favorite gluten free lasagna noodles. Check that they are the no boil variety or prepare them according to their specific package instructions.
What can I substitute for ricotta cheese?
If you are not a fan of ricotta, an equal amount of well drained cottage cheese or even a creamy béchamel sauce makes a wonderful substitute in this creamy ricotta lasagna.
More Hearty Vegetarian Recipes
- Spinach Ricotta Stuffed Shells
- Vegan Lasagna Bake
- Vegan Spinach Lasagna
- Sheet Pan Lasagna
- Creamy Vegetable Casserole
Why This Mediterranean Lasagna Is a Favorite
With its creamy texture and robust roasted vegetable flavor, this Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is perfect for any occasion that calls for comforting, wholesome food. It is easy to make from scratch and always a crowd favorite. I hope it becomes a cherished recipe in your home, too.
