Layered Mediterranean Vegetable Lasagna with Creamy Ricotta brings the vibrant flavors of the Mediterranean to your dinner table in a comforting, vegetarian-friendly format. This recipe simplifies the process of creating a roasted vegetable lasagna by using no-boil noodles and pre-roasted vegetables for maximum flavor with minimal effort. You’ll love how the creamy ricotta mixture complements the savory tomato sauce and tender vegetables.

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

Your Timeline for Perfect Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

I know a total time of 115 minutes might seem like a commitment. However, this is a perfect weekend cooking project where the active prep time is only 35 minutes. The rest is hands-off roasting and baking.

The 25-30 minutes of roasting the vegetables is the most crucial step for flavor development. Meanwhile, you can prepare the sauce and ricotta filling. If you’re looking for a quicker pasta night, my sheet pan lasagna is a fantastic alternative. This roasted vegetable lasagna is worth every minute for its deep, developed flavors.

Thoughtful Tips for Special Diets

As a chef, I believe great food should be accessible. This recipe is naturally vegetarian, but with a few tweaks, it can suit other dietary needs while remaining delicious. For those managing sugar intake, the natural sugars in the roasted vegetables are balanced by the protein-rich cheeses.

For a lower glycemic profile, you could reduce the amount of onion and bell pepper slightly. Portion control is also a simple and effective strategy. For a sugar-conscious approach, ensure your canned tomatoes have no added sugar. The dish is flavorful enough on its own without needing any sweeteners.

Pro Tips for Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

After teaching countless cooking classes, I’ve found these four tips make the biggest difference between a good lasagna and a great one. They’re the little details that elevate your results.

• Flavor Swap: For a richer tomato sauce, add a tablespoon of tomato paste to the crushed tomatoes. If you love the combination of spinach and ricotta, try my spinach and ricotta stuffed shells for another delicious option.
• Diet Tweak: Make it gluten-free by using your favorite gluten-free no-boil noodles. Just check the package instructions, as some may require a slightly saucier base.
• Texture Fix: Salting the sliced eggplant and zucchini and letting them rest for 15 minutes before roasting draws out excess moisture. This prevents a watery lasagna.
• Storage Tip: Let the lasagna cool completely before covering and refrigerating. This is a chef’s secret to preventing condensation, which can make the top layer soggy. For more creamy vegetable ideas, check out my creamy vegetable casserole.

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

Total Time 1 hour hr 55 minutes mins

Course Dinner

Cuisine Italian, Mediterranean

Servings 6 servings

Calories 420 kcal

Equipment

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

Ingredients

  

Roasted Vegetables

• 1 cup pure olive oil
• 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
• 1 teaspoon freshly ground black pepper

Sauce and Cheese Filling

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

Keyword lasagna, vegetable, vegetarian

Nutrition and Health Benefits

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta isn’t just comforting; it’s nourishing. The variety of vegetables provides a wide spectrum of vitamins and antioxidants. The eggplant and zucchini offer dietary fiber, which is great for digestive health.

Ricotta cheese is a good source of protein and calcium. Compared to many meat-based lasagnas, this healthy vegetable lasagna is lower in saturated fat. For another nutrient-packed meal, my creamy roasted cauliflower soup is a wonderful choice. You can learn more about the health benefits of a Mediterranean diet from reputable sources like the American Heart Association. The fresh spinach adds iron and vitamin K, making this a well-rounded Mediterranean-inspired dish.

A Lighter Version of This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

If you’re looking to reduce calories or fat, a few simple substitutions work beautifully. Use part-skim ricotta and mozzarella cheeses instead of whole-milk varieties. The flavor difference is minimal, but you’ll save on saturated fat.

You can also increase the ratio of vegetables to cheese in the layers for a even more veggie-forward dish. For a dairy-free version, explore high-quality plant-based ricotta and mozzarella alternatives available in most grocery stores. The roasting technique will still give you incredible flavor.

How to Serve Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Like a Chef

I love serving this lasagna for a casual dinner party. The key to restaurant-quality presentation is all in the rest time. Letting it sit for 15 minutes after baking allows the layers to set, so you get clean, beautiful slices.

Pair it with a simple, crisp side salad to balance the richness. A classic Greek salad with a lemony vinaigrette is perfect. For a heartier meal, serve with a side of roasted asparagus or garlic bread. A glass of medium-bodied red wine, like a Sangiovese, complements the tomato sauce wonderfully.

Common Mistakes (So You Don’t Make Them)

Many home cooks run into the same issues with layered pasta dishes. I’ve seen them all in my classes, and they’re easy to avoid with the right technique. Why is my lasagna watery? This is the most common question.

The answer usually lies in the vegetables. Not roasting them long enough to evaporate their moisture is the main culprit. Another mistake is using cold ricotta straight from the fridge, which makes it difficult to spread evenly. How do you prevent a dry lasagna? Ensure you have enough sauce between each layer, especially around the edges of the noodles. For more on building flavor, see my tips for roasting eggplant. Don’t skip the resting time after baking. Cutting in too soon causes the layers to slip apart. For general pasta cooking advice, Food Network has a great guide. I always remind my students that a little patience yields perfect, intact slices every time.

How to Store and Reheat Your Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

This lasagna tastes even better the next day, as the flavors have more time to meld. Cool it completely, then cover the baking dish tightly with foil or transfer individual portions to airtight containers. It will keep in the refrigerator for up to 4 days.

For longer storage, you can freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating. To reheat, cover with foil and warm in a 350°F oven until heated through. This method keeps the cheese from becoming rubbery. For another great make-ahead side, try my baked brown rice.

Why You Should Try This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

This recipe is my go-to when I want to impress without stress. The methodical layering is almost therapeutic, and the result is always spectacular. I promise you, the aroma of roasted vegetables and herbs filling your kitchen is pure comfort.

If you enjoy the process of building flavors, you might also love my pesto pasta or my ultra-comforting one-pot lasagna soup. For more vegetable-focused mains, my roasted broccoli and honey roasted carrots are fantastic sides. Gather your ingredients, take your time, and enjoy creating this beautiful Layered Mediterranean Vegetable Lasagna with Creamy Ricotta. You’ll be so proud of the professional results.

More Cozy Mediterranean Recipes to Explore

If you loved the vibrant flavors in this lasagna, you’ll adore these other dishes that bring a taste of the Mediterranean to your table. They’re perfect for rounding out your weekly meal plan.

• Creamy Pasta – A simple yet luxurious weeknight dinner that comes together in minutes.
• Roasted Brussels Sprouts – A crispy, caramelized side dish that will make you love this classic vegetable.

Frequently Asked Questions