Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

There’s something deeply comforting about a dish that’s both wholesome and indulgent. This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is that perfect marriage of nutrition and comfort. Filled with roasted eggplant, zucchini, peppers, and creamy ricotta cheese, it’s a showstopper vegetarian meal.

This recipe draws inspiration from the vibrant Mediterranean diet, focusing on whole foods, olive oil, and herbs. The use of roasted vegetables gives this lasagna a rich, earthy flavor, and if you’re new to roasting eggplant perfectly, don’t miss our roasted eggplant guide.

It’s also a great way to change up your typical pasta nights. If you’re usually a fan of more traditional Italian dishes like Eggplant Parmesan, you’ll appreciate this as an eggplant parmesan alternative, it offers all the flavor without the frying or heaviness. Explore that version here.

Why You Will Love This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Recipe

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta isn’t just another veggie pasta bake, it’s a wholesome, crave-worthy dish you’ll want to make on repeat. Here’s why:

• Flavor-packed layers – From the roasted eggplant and zucchini to the garlicky ricotta, every bite is bursting with Mediterranean flavor.
• Creamy and comforting – The ricotta and mozzarella melt into every layer, creating a creamy texture that balances perfectly with the vegetables and marinara.
• Meatless and satisfying – Whether you’re vegetarian or just cutting back on meat, this dish is hearty enough to please everyone at the table.
• Great for meal prep – Make it ahead of time, freeze leftovers, or serve it up for a crowd—it’s as practical as it is delicious.
• Customizable – Add chickpeas for protein, swap in seasonal veggies, or make it gluten-free with alternative noodles.
• Perfect centerpiece – This dish shines as a main course for family dinners, holidays, or any plant-based celebration.

Ingredients Needed For Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Let’s dive into the key components of this delicious lasagna:

Mediterranean Vegetables

• 1 medium eggplant, thinly sliced
• 1 large zucchini, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cups baby spinach
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper to taste

Creamy Ricotta Filling

• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• ¼ cup fresh basil (or 1 tsp dried)
• Salt and pepper to taste

Other Ingredients

¼ cup Parmesan cheese (for topping)

3 cups marinara sauce (homemade or store-bought)

9–12 lasagna noodles (no-boil or pre-cooked)

1 cup shredded mozzarella (for topping)

How to Make Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

1. Roast the Vegetables

• Preheat oven to 425°F (220°C)
• Arrange eggplant, zucchini, peppers, and onion on a baking sheet
• Drizzle with olive oil and season with oregano, basil, salt, and pepper
• Roast for 20–25 minutes, flipping halfway

2. Wilt the Spinach

• In a pan over medium heat, sauté spinach for 1–2 minutes
• Remove and set aside

3. Prepare the Ricotta Mixture

In a large bowl, combine:

• Ricotta, mozzarella, Parmesan
• Egg, garlic, basil
• Salt and pepper

Mix until creamy and well combined.

4. Assemble the Lasagna

Reduce oven to 375°F (190°C). In a baking dish:

1. Layer 1:
   • Thin layer of marinara
   • Noodles
   • ⅓ ricotta mixture
   • ⅓ roasted vegetables
   • Spinach
   • Marinara sauce
2. Layer 2 & 3:
   • Repeat the above layers two more times
3. Top Layer:
   • Noodles
   • Marinara
   • Mozzarella & Parmesan topping

5. Bake

• Cover with foil and bake for 30 minutes
• Remove foil and bake another 10–12 minutes until bubbly and golden
• Let it rest for 10–15 minutes before serving

Serving Suggestions

Serve your lasagna with:

• A crisp Mediterranean cucumber salad
• Garlic bread or rosemary focaccia

Garnish Ideas:

• Chopped fresh basil
• Red pepper flakes
• A drizzle of olive oil

Want lasagna flavor in less time? Try this quick lasagna alternative that’s just as cozy.

Variations & Customizations

Want to put your own twist on it? Here are some ideas:

• Vegan: Use tofu ricotta and vegan cheeses
• Protein Boost: Add chickpeas or lentils between the layers
• Low-Carb: Swap noodles for thin zucchini or eggplant slices
• Spicy: Add a pinch of crushed red pepper in the ricotta mix

Make It Your Own

• Swap ricotta with vegan cheese for a plant-based twist
• Replace noodles with grilled zucchini for a low-carb version
• Add lentils or chickpeas for protein

Storage Tips

• Storage & Reheating Tips
• This lasagna keeps beautifully:
• Refrigerate: Up to 4 days in an airtight container
• Reheat: In oven at 350°F for 10–15 minutes or microwave slices for 1–2 minutes
• Freeze: Wrap individual slices and freeze for up to 3 months

Related Vegetarian Comfort Food Recipes

Looking for more warming dishes? Try:

• Vegan Caramelized Onion Spinach Pizza Rolls – like lasagna, in roll form!
• Creamy Spinach Chicken Casserole – creamy, rich, and satisfying

FAQs About Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Final Thoughts

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a crowd-pleasing vegetarian dish that doesn’t sacrifice flavor. From the roasted vegetables to the creamy layers, it’s perfect for weeknights, weekends, or holidays.

Need more Mediterranean or veggie-packed ideas? Browse our vegetarian comfort food recipes to fill out your next meal plan!

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

---

• Author: MERIEM
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A comforting, flavorful layered Mediterranean vegetable lasagna made with roasted eggplant, zucchini, sweet peppers, and creamy ricotta cheese. Perfect for vegetarians and fans of Mediterranean cuisine.

---

Ingredients

Scale 1x2x3x

1 medium eggplant, thinly sliced
1 large zucchini, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 cups baby spinach
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper

2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
¼ cup chopped fresh basil or 1 teaspoon dried
½ teaspoon salt
¼ teaspoon black pepper

3 cups marinara sauce
9 to 12 lasagna noodles, no-boil or pre-cooked
1 cup shredded mozzarella cheese for topping
¼ cup grated Parmesan cheese for topping

---

Instructions

Preheat oven to 425°F. Arrange eggplant, zucchini, peppers, and onion on a baking sheet. Drizzle with olive oil and season with oregano, basil, salt, and pepper. Roast for 20 to 25 minutes until tender and lightly charred.

Sauté spinach in a pan over medium heat for 1 to 2 minutes until wilted. Set aside.

In a large bowl, combine ricotta cheese, mozzarella, Parmesan, egg, garlic, basil, salt, and black pepper. Mix until smooth and creamy.

Reduce oven temperature to 375°F. In a large baking dish, spread a thin layer of marinara sauce.

Layer noodles, ricotta mixture, roasted vegetables, spinach, and more marinara. Repeat this layering two more times. Finish with noodles, remaining sauce, mozzarella, and Parmesan on top.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 to 12 minutes until bubbly and golden on top.

Let lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

You can prepare this lasagna a day in advance and refrigerate it before baking. It also freezes well in individual portions. For a vegan version, substitute the ricotta and mozzarella with plant-based alternatives. To reduce carbs, swap noodles for zucchini or eggplant slices.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean, Italian

Nutrition

• Serving Size: 1 slice (1/8th of dish)
• Calories: 340 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 55 mg

Keywords: Layered Mediterranean Vegetable Lasagna with Creamy Ricotta, vegetarian lasagna, roasted vegetable lasagna, ricotta lasagna