This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta recipe is your new dinner superhero, delivering incredible flavor with surprisingly simple steps. I promise you can get this vegetarian lasagna on the table without spending your entire evening in the kitchen. It’s packed with roasted veggies and creamy cheese for a meal that feels indulgent but is totally approachable.

What You’ll Need for Your Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Your Timetable for This Cozy Vegetarian Lasagna Recipe

I know you’re busy, so let’s talk timing. The total time for this homemade lasagna with ricotta is about 115 minutes, but a lot of that is hands-off roasting and baking time. You’ll spend about 35 minutes on prep, which is totally manageable for a weeknight.

The active time is the fun part: slicing veggies and mixing the simple sauces. Then the oven does the heavy lifting, roasting the vegetables for 25-30 minutes and baking the assembled lasagna for about 50 minutes. I love recipes like this sheet pan lasagna because you can multitask while it cooks. The result is a bubbling, golden-brown masterpiece that’s so worth the wait.

Thoughtful Tips for Special Diets

As a parent, I know dietary needs vary. This Mediterranean vegetable lasagna is naturally vegetarian, but you can easily tweak it. For a lower glycemic index option, consider reducing the amount of starchy vegetables like eggplant slightly. You can also use low-fat ricotta and mozzarella to lighten it up without sacrificing creaminess. The recipe is already low in added sugar, focusing on the natural sweetness of roasted vegetables.

My Pro Tips for the Perfect Roasted Vegetable Lasagna

After making this countless times, I’ve picked up a few tricks that make all the difference. Here’s how to guarantee a perfect result every single time.

• Flavor Swap: Love a kick? Add a pinch of red pepper flakes to the tomato sauce. It gives this healthy vegetable lasagna a lovely warmth.
• Diet Tweak: For a gluten-free version, use your favorite gluten-free no-boil noodles. They work beautifully in this layered structure.
• Prep Fix: Make sure your ricotta is at room temperature before mixing. This prevents a grainy texture and ensures a super creamy filling. For another creamy, veggie-packed dish, check out my creamy vegetable casserole.
• Storage Tip: Leftovers reheat wonderfully. Cover with foil and warm in a 350°F oven until bubbly. The flavors meld even more, making it fantastic for meal prep. If you love make-ahead meals, you’ll appreciate my spinach and ricotta stuffed shells.

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta features roasted eggplant, zucchini, and bell peppers layered with creamy ricotta filling and fresh spinach for a healthy vegetarian dinner.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 20 minutes mins

15 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dinner

Cuisine Italian, Mediterranean

Servings 6 servings

Calories 480 kcal

Equipment

• oven
• baking sheet
• mixing bowl
• spatula
• measuring cups
• measuring spoons
• knife
• cutting board
• 9×13-inch baking dish

Ingredients

  

Roasted Vegetables

• 1 cup pure olive oil divided
• 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 teaspoons kosher salt divided
• 1 teaspoon freshly ground black pepper divided

Tomato Sauce

• 1 (28-ounce) can crushed tomatoes
• 1/4 cup finely chopped fresh basil
• 1 tablespoon 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 divided

Assembly

• 12 no-boil lasagna noodles
• 2 cups coarsely chopped fresh spinach

Instructions

 

• 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.

Notes

Let the lasagna rest for 15 minutes after baking to set before slicing.

Keyword lasagna, vegetable, vegetarian

Nutrition and Health Benefits of This Spinach and Ricotta Lasagna

This isn’t just comfort food; it’s nourishing too. Each serving of this lasagna is a good source of protein from the ricotta and eggs, and fiber from all the wonderful vegetables. The roasted eggplant, zucchini, and peppers provide essential vitamins like A and C.

Using olive oil, a staple of the Mediterranean diet, adds heart-healthy fats. The spinach contributes iron and other nutrients, making this a well-rounded meal. Compared to traditional meat lasagna, this version is generally lower in saturated fat. For more on the benefits of roasted vegetables, the American Heart Association is a great resource. If you enjoy the creamy element, my creamy roasted cauliflower soup is another healthy favorite. For a different take on Mediterranean flavors, try this burrata with roasted eggplant.

A Lighter Version of Your New Favorite Lasagna

Want to make this dish even lighter? It’s easy. You can use part-skim ricotta and reduced-fat mozzarella to cut down on fat. Another great trick is to increase the ratio of vegetables to cheese in the layers for a boost of volume and nutrients. These small changes let you enjoy all the cozy flavors with a lighter touch.

How to Serve This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

I’ll never forget the first time I served this to my family; the silence at the table was a sure sign of success! This lasagna is a complete meal on its own, but a simple side salad really makes it sing.

A crisp Greek feta salad or an authentic Greek salad with its tangy vinaigrette cuts through the richness perfectly. For a heartier spread, add some garlic bread or a side of baked brown rice. It’s the ultimate cozy dinner that feels special enough for company.

Mistakes to Avoid for a Perfect Vegetable Lasagna

Let’s troubleshoot common issues so your lasagna turns out perfectly. The biggest mistake? Not salting the eggplant enough before roasting. If your eggplant seems watery, sprinkling it with salt and letting it sit for 15 minutes can draw out excess moisture.

Another common query is, “Why is my lasagna soupy?” This usually happens if the roasted vegetables aren’t cooled slightly before assembling, or if the tomato sauce is too thin. Using no-boil noodles correctly is key; make sure they are surrounded by enough sauce to hydrate properly. For perfect roasted veggies every time, my guides on roasted asparagus and roasted broccoli have great tips. Also, check out this reliable source on prepping eggplant from the Food Network. Letting the lasagna rest for a full 15 minutes after baking is non-negotiable for clean slices.

How to Store Your Homemade Lasagna with Ricotta

This lasagna is arguably even better the next day! Once cooled, cover it tightly and store it in the fridge for up to 4 days. You can also freeze it for up to 3 months. I like to slice it into portions before freezing for easy reheating. Just thaw overnight in the fridge and reheat in the oven until warm throughout.

You Have to Try This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

This recipe has become a cornerstone of my family’s dinner rotation. It’s the perfect solution for when you want something comforting, healthy, and impressive without a ton of effort. The combination of roasted vegetables and creamy cheese is simply unbeatable.

If you love the flavors here, you might also enjoy my pesto pasta for another quick Mediterranean-inspired meal. For more creamy pasta dishes, this creamy pasta is a reader favorite. And if you’re exploring roasted sides, don’t miss my honey roasted carrots or roasted Brussels sprouts. I hope this Layered Mediterranean Vegetable Lasagna with Creamy Ricotta becomes a beloved favorite in your home, too!

More Cozy Mediterranean Dinners You’ll Adore

If this lasagna hit the spot, you’re going to love these other vibrant and satisfying recipes. They’re all about big flavor with busy-parent-friendly steps.

• One-Pot Lasagna Soup – All the cozy flavors of lasagna in a comforting, spoonable bowl.

Frequently Asked Questions