Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a hearty, wholesome dish filled with roasted vegetables, rich tomato sauce, creamy ricotta, and perfectly cooked lasagna noodles. It’s a vegetarian comfort food classic that brings bold Mediterranean flavors to the table in the most satisfying way.

Why I Love This Recipe

I love how this lasagna feels both indulgent and nourishing at the same time. The layers of roasted zucchini, bell peppers, and eggplant bring out their natural sweetness, and the creamy ricotta gives every bite a smooth, rich texture. It’s the kind of dish I make when I want something cozy, colorful, and full of flavor — perfect for dinner parties or make-ahead meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lasagna noodles (regular or no-boil)

• Zucchini (sliced)

• Eggplant (sliced)

• Red bell peppers (sliced)

• Olive oil

• Salt and pepper

• Ricotta cheese

• Fresh basil or spinach (chopped)

• Egg (to bind the ricotta layer)

• Garlic (minced)

• Marinara or tomato basil sauce

• Shredded mozzarella

• Grated Parmesan (optional, for topping)

Directions

1. I preheat the oven to 400°F and roast the sliced zucchini, eggplant, and bell peppers with olive oil, salt, and pepper until tender and slightly caramelized, about 20–25 minutes.

2. I cook the lasagna noodles according to the package instructions (or skip this if I’m using no-boil noodles).

3. In a bowl, I mix the ricotta with a beaten egg, chopped basil or spinach, garlic, salt, and pepper until smooth.

4. I spread a thin layer of tomato sauce in the bottom of a greased baking dish.

5. I layer noodles, ricotta mixture, roasted vegetables, more sauce, and a sprinkle of mozzarella. I repeat until all ingredients are used, finishing with sauce and cheese on top.

6. I cover with foil and bake at 375°F for 25 minutes, then uncover and bake for another 10–15 minutes until golden and bubbling.

7. I let it rest for at least 10 minutes before slicing to help it set.

Servings and Timing

Serves 6–8
Prep time: 30 minutes
Cook time: 35–40 minutes
Total time: Around 1 hour 10 minutes

Variations

• I’ve added kalamata olives, artichoke hearts, or sun-dried tomatoes for extra Mediterranean flavor.

• A layer of pesto between noodles gives a herby punch.

• I sometimes swap ricotta for cottage cheese or add goat cheese for a tangy twist.

• For a lighter version, I use whole wheat noodles and low-fat cheese.

Storage/Reheating

Leftovers keep in the fridge for up to 4 days. I reheat slices in the microwave or oven at 350°F until warmed through. It also freezes well — I wrap portions tightly and reheat from frozen or thawed. The flavors deepen even more the next day.

FAQs

Can I make this ahead of time?

Yes, I often assemble the lasagna a day in advance and bake it when I’m ready. It’s also great for meal prepping.

Do I need to roast the vegetables first?

Roasting brings out their flavor and prevents them from making the lasagna watery. I don’t skip this step.

Can I make it gluten-free?

Yes, I use gluten-free lasagna noodles and double-check that the sauce is gluten-free.

What’s the best way to keep it from falling apart when slicing?

Letting it rest for at least 10–15 minutes after baking helps everything firm up for clean slices.

Can I use frozen vegetables?

Fresh gives the best texture, but I’ve used frozen grilled veggies in a pinch — I just thaw and drain them first.

Conclusion

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is one of those recipes that always delivers — warm, comforting, and full of vibrant vegetables and creamy layers. Whether I’m cooking for guests or just making dinner for myself, it’s a flavorful and satisfying dish I turn to again and again.

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