This layered Mediterranean vegetable lasagna with creamy ricotta is a comforting, colorful dish that blends tender roasted-style vegetables, bright marinara, and three kinds of cheese into warm, cheesy layers. The zucchini and eggplant soften into silky ribbons, the red pepper adds sweet brightness, and the ricotta keeps each bite creamy. It smells of garlic and herbs while baking, and the top becomes golden and bubbly—perfect for a family dinner or a cozy weeknight treat.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 40 minutes (25 minutes covered + 15 minutes uncovered)
- Total Time: 1 hour 5 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 460 kcal
- Protein: 27 g
- Carbohydrates: 30 g
- Fat: 26 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 700 mg
Why Make This Layered Mediterranean Vegetable Lasagna With Creamy Ricotta
This lasagna is a great way to enjoy Mediterranean flavors without meat. It’s full of vegetables, layered with creamy ricotta and melty mozzarella, and brightened by marinara and Italian seasoning. The textures are wonderful: soft, melt-in-your-mouth cheese and tender vegetables balanced with the bite of pasta. It’s satisfying, family-friendly, and makes a generous leftover lunch. You’ll love the smell of herbs while it bakes and the golden, bubbly top when you pull it from the oven.
How to Make Layered Mediterranean Vegetable Lasagna With Creamy Ricotta
This lasagna is made in four clear stages: prepare ingredients, sauté vegetables and cook noodles, assemble layers, then bake and rest. Follow the steps below for a smooth process and even layers.
Ingredients:
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium zucchini, sliced
- 1 medium eggplant, diced
- 1 red bell pepper, sliced
- 1 cup spinach leaves
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain the noodles and lay them flat on a clean towel or a sheet of baking paper to prevent sticking. While the water heats, slice the zucchini, dice the eggplant, slice the red bell pepper, and rinse the spinach.
Step 2: Mixing
In a small bowl, mix the ricotta with a pinch of salt and pepper and half of the grated Parmesan if you like a more blended cheese layer. Set aside. Measure out the cheeses and sauce so they are ready when you assemble.
Step 3: Cooking
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the zucchini, eggplant, and bell pepper and sauté for about 5–7 minutes until they begin to soften and lightly brown. Stir in the spinach until wilted. Season with 1 teaspoon Italian seasoning, salt, and pepper to taste. Remove from heat. In a 9×13-inch baking dish, spread a thin layer of marinara sauce to prevent sticking. Place three cooked lasagna noodles on top. Spread half of the ricotta mixture evenly over the noodles, then spread half of the sautéed vegetables on top. Sprinkle with one-third of the shredded mozzarella and a light sprinkle of Parmesan. Repeat with three more noodles, the remaining ricotta, remaining vegetables, another layer of sauce, and half of the remaining mozzarella. Add the final three noodles, cover with the remaining marinara sauce, and top evenly with the rest of the mozzarella and the remaining Parmesan.
Step 4: Finishing
Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly. Let the lasagna cool for 10 minutes before slicing so the layers set and the lasagna holds together. Serve warm.
How to Serve Layered Mediterranean Vegetable Lasagna With Creamy Ricotta
Serve slices with a crisp green salad tossed with lemon vinaigrette for brightness. Add crusty garlic bread or a simple roast tomato side for extra comfort. For a lighter meal, pair with steamed green beans or a plate of marinated olives and artichokes. Garnish with fresh basil or a sprinkle of extra Parmesan for color and aroma.
How to Store Layered Mediterranean Vegetable Lasagna With Creamy Ricotta
- Refrigerator: Store in an airtight container or cover the baking dish tightly with foil. Keeps 3–4 days.
- Freezer: Wrap tightly with plastic wrap and foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual slices in the microwave for 2–3 minutes, or reheat a covered baking dish at 350°F (175°C) for 20–25 minutes until warmed through. For a crisp top, remove the cover for the last 5–10 minutes.
Expert Tips for Perfect Layered Mediterranean Vegetable Lasagna With Creamy Ricotta
- Prevent soggy lasagna: Salt and roast or sauté eggplant and zucchini until they release and lose some moisture. Pat them dry if very watery.
- Noodle choice: No-boil noodles can work—reduce the sauce slightly and follow package directions. If using dried noodles, ensure they’re al dente before layering.
- Even layers: Use an offset spatula or the back of a spoon to spread ricotta and sauce evenly so each slice has balanced flavors.
- Make ahead: Assemble the lasagna a day ahead, keep covered in the fridge, then bake when ready. Add 5–10 minutes to the covered baking time if baking straight from cold.
- Cheese swaps: Use part-skim ricotta and part-skim mozzarella to reduce fat. For a sharper bite, add a little shredded aged provolone or asiago with the mozzarella.
- Season well: Taste the sautéed vegetables and sauce and adjust salt and pepper before assembling to ensure a well-seasoned final dish.
Delicious Variations
- Spinach & Mushroom: Add 8 oz sliced mushrooms when sautéing vegetables for a meaty texture and extra umami.
- Vegan Version: Use firm tofu blended with lemon and nutritional yeast instead of ricotta, vegan mozzarella, and a low-sodium marinara.
- Pesto Layer: Add a thin smear of basil pesto between layers for an aromatic twist.
- Protein Boost: Stir a cup of cooked lentils or drained cooked chickpeas into the vegetable mix for added protein.
- Grain-Free: Use thinly sliced zucchini in place of noodles to make a low-carb version—slice thin and roast briefly before layering.
Frequently Asked Questions
Q: Can I use no-boil lasagna noodles instead of cooking them first?
A: Yes. If you use no-boil noodles, reduce the amount of sauce slightly or add a touch more liquid (a few tablespoons of water) as they will absorb sauce while baking. Follow package instructions and ensure they are fully covered with sauce to hydrate.
Q: Can I prepare this in advance?
A: Absolutely. Assemble the lasagna up to 24 hours ahead, cover tightly, and refrigerate. Bake straight from the fridge—add an extra 5–10 minutes baking time covered to ensure it heats through.
Q: How do I prevent the vegetables from making the lasagna watery?
A: Sauté vegetables until they release moisture and then cook off most of it. For eggplant, lightly salt slices and let them sit for 10 minutes, then pat dry to remove excess liquid before cooking.
Q: Is it possible to freeze this lasagna?
A: Yes. Freeze before or after baking. For best results, freeze unbaked, tightly wrapped. Thaw overnight in the fridge before baking. If frozen after baking, reheat from frozen at 350°F (175°C) covered until warmed through, about 45–60 minutes.
Q: Can I add more vegetables?
A: Definitely. Add mushrooms, thinly sliced carrots, or artichoke hearts. Just adjust sautéing times so all vegetables are tender before layering.
Q: How do I make this less salty?
A: Use low-sodium marinara and lower-sodium cheeses or rinse and press the ricotta lightly. Taste ingredients as you go and adjust seasoning. Fresh herbs like basil and oregano add flavor without salt.
Conclusion
This Layered Mediterranean Vegetable Lasagna With Creamy Ricotta is a reliable, flavorful dish that’s perfect for gatherings or a comforting family meal. It’s easy to adapt, full of texture and warmth, and the creamy ricotta ties the Mediterranean vegetables together beautifully. If you enjoy exploring similar vegetarian lasagna ideas and want more tips or variations, check out this useful recipe: https://www.recipetineats.com/vegetarian-lasagna/. Give this lasagna a try—once it comes out golden and bubbling, you’ll want to make it again and again.
Print
Layered Mediterranean Vegetable Lasagna With Creamy Ricotta
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and colorful dish featuring layers of roasted vegetables, creamy ricotta, and melted cheeses, perfect for family dinners.
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium zucchini, sliced
- 1 medium eggplant, diced
- 1 red bell pepper, sliced
- 1 cup spinach leaves
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles in salted water until al dente. Drain and lay flat to prevent sticking.
- Mix ricotta with salt, pepper, and half of the Parmesan. Set aside.
- In a skillet, heat olive oil and sauté zucchini, eggplant, and bell pepper for 5–7 minutes. Add spinach until wilted, season, then remove from heat.
- In a baking dish, layer marinara sauce, noodles, ricotta mixture, sautéed vegetables, and mozzarella. Repeat layers, finishing with noodles, marinara, and cheeses on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes until golden and bubbly. Let cool for 10 minutes before slicing.
Notes
Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg
