Layered Mediterranean Vegetable Lasagna with Creamy Ricotta
This vegetarian lasagna is layered with roasted Mediterranean vegetables, a creamy lemon-ricotta filling, rich tomato sauce, and tender pasta sheets. It’s hearty yet fresh, beautifully balanced, and a guaranteed crowd-pleaser.
Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
Serves: 6
Ingredients
Roasted Vegetables
1 medium eggplant, sliced
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper to taste
Ricotta Layer
2 cups ricotta cheese
1 cup grated mozzarella
½ cup grated Parmesan
Zest of 1 lemon
1 egg
Salt & pepper to taste
Tomato Layer
3 cups good-quality marinara sauce
1 tsp dried basil
Pasta
9–12 lasagna sheets (no-boil or pre-cooked)
Garnish
Fresh basil or parsley
Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss vegetables with olive oil, oregano, thyme, salt, and pepper.
Roast for 20–25 minutes until soft and lightly caramelized.
2. Make the Ricotta Filling
In a bowl, mix ricotta, mozzarella, Parmesan, lemon zest, egg (if using), salt, and pepper.
Stir until creamy and smooth.
3. Assemble the Lasagna
Spread a thin layer of marinara in a baking dish.
Add a layer of lasagna sheets.
Spread ricotta mixture, then roasted vegetables.
Spoon marinara on top.
Repeat layers 2–3 times, finishing with sauce and cheese.
4. Bake
Cover with foil and bake at 180°C (350°F) for 30 minutes.
Uncover and bake another 15 minutes until bubbly and golden.
Rest for 10 minutes before slicing.
Notes
Lemon zest brightens the ricotta and balances richness.
Roasting veggies first prevents watery lasagna.
Use no-boil sheets for easy assembly.
Tips
Add spinach or kale between layers for extra greens.
For extra creaminess, swirl in 2 tbsp Greek yogurt into ricotta.
Tastes even better the next day!
Frequently Asked Questions
Can I make this ahead?
Yes! Assemble up to 24 hours ahead and bake when needed.
Can I freeze it?
Absolutely. Freeze baked or unbaked for up to 2 months.
Can I make it vegan?
Yes — use plant-based ricotta and mozzarella.
Nutritional Information
Calories: ~380 kcal
Protein: 19 g
Carbs: 34 g
Fat: 20 g
Fiber: 6 g