Mediterranean Layered Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle
This dish is a Mediterranean spin on classic vegetable lasagna. Instead of heavy pasta, you build layers of roasted eggplant, zucchini and sweet peppers. A light tomato basil sauce ties everything together, and the top gets a warm garlic-herb drizzle made from three cheeses. It’s colorful, cozy and works well as a vegetarian centerpiece for a weeknight or a holiday table. The textures stay soft but structured, and the flavors taste fresh without losing that comfort-food feeling.
Prep: 30–35 minutes
Cook: 45–55 minutes
Total: 75–90 minutes
Ingredients
Vegetables
2 medium eggplants, sliced lengthwise
2 medium zucchinis, sliced lengthwise
1 yellow bell pepper, sliced
1 red bell pepper, sliced
Olive oil for roasting
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
Tomato Layer
2 cups crushed tomatoes
2 garlic cloves, minced
2 tbsp olive oil
1 tsp dried basil
½ tsp smoked paprika
Salt and pepper to taste
Ricotta Filling
1½ cups ricotta
½ cup grated parmesan
½ cup shredded mozzarella
1 egg
1 tbsp chopped parsley
1 tbsp chopped basil
Pinch of salt and pepper
Creamy Garlic Herb Three-Cheese Drizzle
¼ cup ricotta
¼ cup grated parmesan
¼ cup mozzarella
2 tbsp cream or milk
1 garlic clove, smashed
1 tbsp chopped herbs (basil, parsley or thyme)
Pinch of salt and pepper
For Serving
Fresh basil
Crushed red pepper
Balsamic glaze (optional)
Instructions
Heat the oven to 400°F (205°C).
Line trays with parchment. Arrange eggplant, zucchini and peppers. Drizzle with oil and season with salt, pepper and oregano. Roast 18–22 minutes until lightly golden.
Warm olive oil in a saucepan. Add garlic, cook a minute, then stir in crushed tomatoes, basil, paprika, salt and pepper. Simmer 10 minutes.
Combine ricotta, parmesan, mozzarella, egg, herbs, salt and pepper in a bowl.
Lightly oil a baking dish and add a thin layer of tomato sauce.
Add a layer of roasted eggplant. Spread some ricotta mixture on top.
Add roasted zucchini, then more sauce.
Add roasted peppers, then another thin layer of ricotta.
Continue layering until vegetables are used. Finish with a light spread of tomato sauce.
Cover with foil and bake 25 minutes. Remove foil and bake 10–15 more until bubbly. Let it rest 10 minutes. Drizzle the warm three-cheese sauce before serving.
Tips
Salt eggplant slices for 20 minutes to reduce bitterness.
Slice vegetables evenly so they cook at the same speed.
Don’t over-roast; they’ll soften more in the oven.
Let ricotta filling come to room temp so it spreads easier.
Use a deep dish to prevent overflow.
Add a spoonful of tomato sauce between layers for moisture.
Let the lasagna rest before cutting so it holds together.
Warm the drizzle slightly so it spreads smoothly.
Add a pinch of nutmeg to the ricotta for depth.
If the top darkens too fast, tent with foil.
Variations
Classic Pasta Version: Add cooked lasagna sheets between vegetable layers.
White Sauce Version: Replace tomato sauce with a light béchamel.
Spicy Mediterranean: Add harissa or chili paste to the tomato layer.
Feta Upgrade: Add crumbled feta between layers for a briny kick.
Artichoke Add-In: Add chopped marinated artichokes for tang.
Olive Lovers: Scatter sliced kalamata olives in the middle layer.
Pesto Twist: Spread a spoonful of basil pesto in one of the layers.
Vegan Option: Use vegan ricotta and cashew cream drizzle.
Protein Boost: Add cooked lentils between layers.
Mushroom Layer: Add sautéed mushrooms for a deeper flavor.
Q&A
Can I make this ahead?
Yes. Assemble, cover and refrigerate up to a day. Bake when ready.
Can I freeze it?
Freeze before baking. Thaw overnight and bake normally.
What if my veggies release too much water?
Roast them long enough to evaporate excess moisture.
Can I skip the egg in the ricotta mix?
Yes. The layer will be softer but still works.
Can I grill the vegetables instead of roasting?
Definitely. It adds a smoky flavor.
Can this work without tomato sauce?
Use pesto or a simple garlic cream sauce instead.
How do I keep the top from drying out?
Cover with foil during the first bake.
Can I add meat?
Add cooked ground turkey, chicken or beef between layers.
How do I make the drizzle thicker?
Use less cream or simmer it a few minutes.
Do I need to peel the eggplant?
No. The skin softens during cooking and adds structure.
Nutrition
(Approx. Per Serving)
Calories: 320
Protein: 18 g
Carbs: 26 g
Fat: 17 g
Fiber: 6 g
Sugars: 9 g
Sodium: 520 mg
Conclusion
This lasagna brings together roasted Mediterranean vegetables, a bright tomato base and a creamy cheese topping that pulls everything together. It’s lighter than the traditional version but still tastes rich and satisfying. You can make it ahead, switch up the fillings or add grains or protein depending on what you need. If you’d like a low-carb version, a spicy version or a version with béchamel, I can write that too.