Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Why You’ll Love This Recipe

I enjoy this recipe because it’s hearty without feeling heavy and full of vibrant flavors from the roasted vegetables. The creamy ricotta adds richness, while the tomato sauce keeps everything balanced. I also like that it works just as well for a cozy weeknight dinner as it does for serving guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini, sliced
1 medium eggplant, sliced
2 bell peppers, sliced
2 cups fresh spinach
3 tbsp olive oil
2 cups ricotta, drained overnight
1 egg
½ cup grated Parmesan cheese
½ tsp nutmeg
3 cups tomato sauce
9–12 lasagna sheets
2 cups shredded mozzarella
1 tbsp fresh basil, chopped
Salt and pepper to taste

Directions

I start by tossing the zucchini, eggplant, and bell peppers with olive oil, salt, and pepper. I roast them at 400°F until they’re tender and lightly caramelized, which helps deepen their flavor and prevents excess moisture.

While the vegetables roast, I prepare the ricotta mixture by combining the drained ricotta, egg, Parmesan cheese, nutmeg, and chopped basil in a bowl. I mix until everything is smooth and evenly combined.

To assemble the lasagna, I spread a thin layer of tomato sauce on the bottom of a greased 9×13-inch baking dish. I add a layer of lasagna sheets, followed by roasted vegetables, dollops of ricotta mixture, and more tomato sauce. I repeat these layers until the dish is full.

I finish with shredded mozzarella and a light sprinkle of Parmesan. I cover the dish with foil and bake at 375°F for 30 minutes, then uncover and bake for another 10 to 15 minutes until the top is golden and bubbling. I let it rest for about 10 minutes before slicing.

Servings and Timing

I usually get about 8 servings from this lasagna.
Prep time is around 30 minutes.
Cook time is about 40 minutes.
Total time comes out to roughly 1 hour and 30 minutes.

Variations

I sometimes swap the lasagna sheets for thin slices of zucchini when I want a lower-carb version. For extra protein, I add cooked lentils between the layers. When I want a stronger herb flavor, I mix in oregano or thyme with the ricotta.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. To reheat, I warm individual slices in the oven or microwave until heated through. I find the flavors deepen even more after a day.

FAQs

Can I make this lasagna ahead of time?

I often assemble it a day in advance, keep it covered in the refrigerator, and bake it when I’m ready to serve.

Why should I drain the ricotta overnight?

I drain it to remove excess moisture, which helps keep the lasagna firm and prevents it from becoming watery.

Can I use no-boil lasagna sheets?

I can use no-boil sheets, as long as there’s enough sauce to fully hydrate them while baking.

Is this freezer-friendly?

I can freeze it after baking and cooling completely, then reheat it in the oven until warmed through.

What should I serve with this lasagna?

I like serving it with a simple green salad or crusty bread to round out the meal.

Conclusion

I find this Layered Mediterranean Vegetable Lasagna with Creamy Ricotta to be a satisfying, flavorful dish that proves vegetarian meals can be just as comforting as classic favorites. It’s colorful, nourishing, and perfect whenever I want a healthy dinner that still feels indulgent.

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