Layered Mediterranean Vegetable Lasagna with Creamy Ricotta – Easy Vegetarian Dinner Recipe
Layered Mediterranean vegetable lasagna with creamy ricotta is a wholesome, flavorful dish that’s perfect for family dinners or entertaining. Roasted zucchini, eggplant, and peppers are layered with creamy ricotta and fresh herbs, creating a golden, cheesy lasagna that celebrates Mediterranean flavors in every bite.
Equipment
- Large baking dish
- Mixing bowls
- Whisk & spatula
- Knife + cutting board
- Oven & roasting trays
- Aluminum foil
Ingredients
- 2 medium zucchini, sliced
- 1 medium eggplant, sliced
- 2 bell peppers, sliced
- 2 cups fresh spinach
- 2 tbsp olive oil
- Salt & pepper to taste
- 9–12 lasagna sheets (cooked if not oven-ready)
- 2 cups ricotta cheese
- 1 egg
- 2 tbsp fresh basil, chopped
- 1 tsp oregano
- Pinch of nutmeg
- 3 cups tomato sauce (herb-infused)
- 1 cup grated mozzarella or Parmesan (optional topping)
Instructions
- Roast Vegetables: Toss zucchini, eggplant, and peppers with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until caramelized.
- Prepare Ricotta Mixture: Mix ricotta with egg, basil, oregano, and nutmeg until smooth.
- Assemble Layers: Spread tomato sauce on the bottom of a greased baking dish. Add pasta sheets, roasted vegetables, ricotta mixture, and more sauce. Repeat layers until dish is full.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, sprinkle mozzarella or Parmesan, and bake another 15 minutes until golden and bubbling.
- Rest & Serve: Let lasagna rest for 15 minutes before slicing for neat portions. Garnish with fresh herbs.
Notes
- Add artichokes or olives for Mediterranean flair.
- Swap tomato sauce for béchamel for a creamier version.
- Vegan option: cashew ricotta + dairy-free cheese.
- Gluten-free: use zucchini or eggplant slices instead of pasta sheets.
- Freeze portions for up to 2 months.
- Always let lasagna rest before slicing for best texture