Layered Mediterranean Vegetable Lasagna

Eggplant, Zucchini, Yellow & Red Bell Peppers

This vibrant, meatless Mediterranean-style lasagna is layered with roasted eggplant, zucchini, sweet bell peppers, creamy herbed ricotta, and rich tomato sauce. It’s light yet comforting — the kind of dish that feels indulgent but is packed with wholesome vegetables.

Perfect for family dinners, entertaining guests, or weekly meal prep, this vegetable lasagna delivers bold flavor in every bite.

Ingredients

Vegetables

• 1 large eggplant, thinly sliced
• 2 medium zucchini, thinly sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 2–3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

Sauce & Cheese

• 2½ cups marinara sauce or crushed tomatoes
• 1½ cups ricotta cheese (or blended cottage cheese)
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Optional: pinch of chili flakes

For Layering

• 9–12 lasagna sheets (regular or oven-ready)
• Fresh basil or parsley, for garnish

Instructions

1️⃣ Roast the Vegetables

Preheat the oven to 200°C (400°F).

Arrange the eggplant, zucchini, and bell peppers on a large baking sheet. Drizzle with olive oil and season generously with salt and black pepper. Toss gently to coat.

Roast for 20–25 minutes, or until the vegetables are tender and lightly golden around the edges. Remove from the oven and set aside.

2️⃣ Prepare the Ricotta Mixture

In a mixing bowl, combine:

• Ricotta cheese
• Minced garlic
• Dried oregano
• Dried basil
• A pinch of salt and black pepper

Mix until smooth and well blended. If you prefer extra heat, stir in a small pinch of chili flakes.

3️⃣ Assemble the Lasagna

Preheat oven to 190°C (375°F).

Lightly grease a baking dish.

1. Spread a thin layer of marinara sauce on the bottom.
2. Arrange a layer of lasagna sheets over the sauce.
3. Add a layer of roasted vegetables.
4. Spoon and spread ricotta mixture evenly.
5. Add marinara sauce.
6. Sprinkle mozzarella and a little Parmesan.

Repeat the layers until ingredients are used, finishing with sauce, mozzarella, and Parmesan on top.

4️⃣ Bake

Cover the dish loosely with foil.

Bake for 30 minutes, then remove the foil and bake an additional 10–15 minutes, until the top is bubbly and golden.

If needed, broil for 2–3 minutes for a lightly crisp, golden finish.

5️⃣ Rest & Serve

Allow the lasagna to rest for 10 minutes before slicing. This helps it set and makes clean slices easier.

Garnish with fresh basil or parsley before serving.

Tips for the Best Mediterranean Lasagna

• Salt the eggplant lightly and let it sit 10 minutes before roasting to reduce bitterness.
• Use oven-ready noodles for faster prep.
• For extra creaminess, add a few tablespoons of béchamel between layers.
• Let it rest fully — cutting too early can make it fall apart.

Storage & Meal Prep

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze whole or in portions for up to 2 months.
• Reheating: Warm at 180°C (350°F) until heated through, or microwave individual portions.