This simple layered Mediterranean vegetable lasagna uses roasted eggplant, zucchini, and bell peppers with ricotta and melted cheeses. It feels fresh and warm. If you like layered dishes, you can also try a similar idea with a layered Greek dip recipe that uses many of the same flavors.
Why make this recipe
Make this lasagna when you want a meat-free main dish that still feels rich and filling. The roasted vegetables add a deep taste and the cheeses keep it creamy. For more ideas on layered recipes, see this other layered Mediterranean snack.
How to make Layered Mediterranean Vegetable Lasagna
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 black 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
Directions :
Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange eggplant, zucchini, and bell pepper halves on the prepared baking sheet. Brush all sides with olive oil and season with salt and pepper. Roast vegetables in the oven for 20 minutes, flipping once halfway through, until tender and slightly charred. While vegetables roast, cook lasagna noodles as directed on package. Drain thoroughly and set aside. Combine ricotta, minced garlic, dried oregano, dried basil, and salt and pepper in a small bowl. Mix until smooth. Spread 1/2 cup marinara sauce in the base of a 9×13-inch baking dish. Arrange three lasagna noodles over the sauce. Distribute half of the roasted vegetables over the noodles. Dollop and spread half the ricotta mixture over vegetables, then sprinkle with one third of the mozzarella and parmesan cheeses. Add another 1/2 cup marinara sauce, three more noodles, the remaining roasted vegetables, and the rest of the ricotta mixture. Sprinkle with another third of mozzarella and parmesan. Top with remaining noodles, spread over remaining marinara sauce, and finish with the last of the mozzarella and parmesan cheese. Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling. Allow lasagna to rest at least 10 minutes before slicing. Garnish with fresh basil leaves before serving. For a sweet layered idea, look at this fun cinnamon roll apple lasagna to see how layers can work in desserts too.
How to serve Layered Mediterranean Vegetable Lasagna
Cut the lasagna into squares after it rests. Serve warm with extra basil on top. A simple green salad or crusty bread pairs well. If you want a softer slice, wait 10–15 minutes more before serving. For a classic lasagna side idea, you can read about a different lasagna twist for more serving thoughts.
How to store Layered Mediterranean Vegetable Lasagna
Cool the lasagna to room temperature. Cover the dish or move slices to an airtight container. Keep in the fridge for up to 4 days. To freeze, wrap tight in foil and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating. For tips on storing layered dishes, see this classic lasagna guide.
Tips to make Layered Mediterranean Vegetable Lasagna
- Slice vegetables evenly so they cook the same.
- Roast until edges brown a little for more flavor.
- Drain noodles well to avoid a watery lasagna.
- Use good marinara for the best taste.
- Let it rest before cutting so slices hold shape.
Variation (if any)
You can add spinach or mushrooms to the roasted vegetables. Use cottage cheese instead of ricotta if you prefer. Add a layer of pesto for a herby twist. For a lighter version, use part-skim cheeses.
FAQs
Q: Can I make this ahead of time?
A: Yes. Assemble the lasagna, cover, and chill up to 24 hours before baking. Add a few extra minutes to the bake time if it goes into the oven cold.
Q: Can I use no-boil noodles?
A: Yes. If you use no-boil noodles, make sure there is enough sauce so the noodles soften while baking.
Q: How do I reheat leftovers?
A: Reheat single slices in the microwave for 1–2 minutes or in the oven at 350°F for 15–20 minutes until hot.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free lasagna noodles and check that your marinara has no gluten ingredients.
Q: Is this dish suitable for meal prep?
A: Yes. It stores well in the fridge and freezes for longer storage.
Conclusion
This layered Mediterranean vegetable lasagna gives you a warm, tasty meal full of roasted vegetables and gooey cheese. For more recipe ideas with similar flavors, check this Mediterranean Vegetable Lasagna – Host The Toast. If you want another easy take on Mediterranean layers, see Easy Mediterranean Lasagna – Monica Nedeff. For a version with roasted veggies and a homey feel, try this Homemade Vegetable Lasagna with Roasted Veggies – Familystyle. For a creamy ricotta take, read Layered Mediterranean Vegetable Lasagna with Creamy Ricotta – Cooked by Zara. For a vegetarian lasagna with fresh herbs and vegetables, visit Vegetarian Lasagna Recipe – Love and Lemons.
Layered Mediterranean Vegetable Lasagna
Ingredients
Roasted Vegetables
- 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 black pepper, to taste
Lasagna Components
- 9 pieces 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
Preparation
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Arrange eggplant, zucchini, and bell pepper halves on the prepared baking sheet. Brush all sides with olive oil and season with salt and pepper.
- Roast vegetables in the oven for 20 minutes, flipping once halfway through, until tender and slightly charred.
- While vegetables roast, cook lasagna noodles as directed on package. Drain thoroughly and set aside.
- Combine ricotta, minced garlic, dried oregano, dried basil, and salt and pepper in a small bowl. Mix until smooth.
Assembly
- Spread 1/2 cup marinara sauce in the base of a 9x13-inch baking dish.
- Arrange three lasagna noodles over the sauce.
- Distribute half of the roasted vegetables over the noodles.
- Dollop and spread half the ricotta mixture over vegetables, then sprinkle with one third of the mozzarella and parmesan cheeses.
- Add another 1/2 cup marinara sauce, three more noodles, the remaining roasted vegetables, and the rest of the ricotta mixture.
- Sprinkle with another third of mozzarella and parmesan.
- Top with remaining noodles, spread over remaining marinara sauce, and finish with the last of the mozzarella and parmesan cheese.
Baking
- Cover baking dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
- Allow lasagna to rest at least 10 minutes before slicing.
- Garnish with fresh basil leaves before serving.