Mediterranean Layered Vegetable Lasagna with Ricotta
A lighter Mediterranean take on classic lasagna, layered with roasted vegetables, creamy ricotta, spinach, herbed tomato sauce, and olive oil. Comforting, nourishing, and beautifully balanced without heavy cheese or spice.
⏱ Time
Prep: 25 minutes
Cook: 40 minutes
Total: ~1 hour 5 minutes
🛒 Ingredients
Vegetables
1 zucchini, thinly sliced
1 eggplant, thinly sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced
2 tbsp olive oil
Salt & black pepper
Ricotta Layer
1½ cups ricotta cheese
1 cup fresh spinach, finely chopped
1 egg (optional, for firmness)
1 tbsp lemon zest
1 tbsp chopped parsley or basil
Salt & pepper
Sauce & Layers
2 cups Mediterranean-style tomato sauce
8–10 lasagna sheets (regular or whole wheat)
½ cup grated mozzarella
¼ cup grated Parmesan
👩🍳 Instructions
1️⃣ Roast the Vegetables
1. Preheat oven to 200°C / 400°F.
2. Toss vegetables with olive oil, salt, and pepper.
3. Roast for 20 minutes until tender (don’t over-brown).
2️⃣ Prepare Ricotta
Mix ricotta, spinach, lemon zest, herbs, egg (if using), salt, and pepper until creamy.
3️⃣ Assemble the Lasagna
1. Spread a thin layer of tomato sauce in a baking dish.
2. Add lasagna sheets.
3. Spread ricotta mixture.
4. Add roasted vegetables.
5. Repeat layers (2–3 times).
6. Finish with sauce, mozzarella, and Parmesan.
4️⃣ Bake
Cover with foil and bake for 30 minutes.
Uncover and bake 10 minutes until golden.
Rest 10 minutes before slicing.
💡 Tips
Salt eggplant lightly and rest 10 minutes before roasting for best texture
Use no-boil lasagna sheets for convenience
Add olives or sun-dried tomatoes for extra Mediterranean flavor
❓ Frequently asked questions FAQs
Can I make it ahead?
Yes—assemble a day before and bake when needed.
Can I freeze it?
Yes, freeze baked or unbaked up to 2 months.
Is it weight-loss friendly?
Yes—lighter than traditional lasagna, high in fiber and vegetables.
🧮 Nutritional Information
Calories: 360
Protein: 19g
Fiber: 7g
Fat: 16g
Carbohydrates:18 g