Layered Mediterranean Vegetable Lasagna with Creamy Ricotta Recipe

Prep Time 35 mins
Cook Time 50 mins
Rest Time 10 mins
Total Time 1 hr 35 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 6
Best Season: All Seasons
Description

This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a hearty, flavor-packed, and comforting dish that brings together roasted vegetables, silky ricotta, and perfectly baked lasagna sheets. It’s wholesome, rich, and ideal for everyday dinners or special gatherings. With layers of tender veggies, aromatic herbs, and a creamy ricotta blend, this Mediterranean-inspired lasagna delivers both nutrition and indulgence in every bite.

Ingredients
    For the Roasted Mediterranean Vegetables
  • 1 large eggplant (cut into 1 cm cubes, lightly salted to remove bitterness)
  • 1 large zucchini (thinly sliced)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 medium red onion (cut into thin wedges)
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0 tsp 0.5 smoked paprika
  • 0 tsp 0.5 salt
  • 0 tsp 0.25 black pepper
    • For the Tomato Herb Sauce
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 medium onion (finely chopped)
  • 2 cups crushed tomatoes
  • 0 tsp 0.5 dried oregano
  • 0 tsp 0.5 dried thyme
  • 0 tsp 0.25 red chili flakes (optional)
  • 0 tsp 0.5 salt
  • 0 tsp 0.25 black pepper
    • For the Creamy Ricotta Layer
  • 2 cups ricotta cheese
  • 0 cup 0.5 freshly grated parmesan cheese
  • 1 large egg
  • 1 tbsp lemon zest
  • 2 tbsp fresh parsley (finely chopped)
  • 0 tsp 0.5 black pepper
  • Pinch of salt
    • For Assembly
  • 10 lasagna 10–12 sheets (pre-boiled or oven-ready)
  • 2 cups shredded mozzarella cheese
  • 0 cup 0.25 grated parmesan
  • Fresh basil leaves (for garnish)
Instructions
    Roast the Mediterranean Vegetables
  1. 1
    Spread the cubed eggplant, zucchini slices, bell peppers, and red onion wedges on a large baking tray. Drizzle with olive oil, sprinkle oregano, basil, smoked paprika, salt, and pepper. Toss well to coat evenly. Roast at 190°C for 20–25 minutes until softened and slightly caramelized. Set aside.
    2. Prepare the Tomato Herb Sauce
  2. 2
    Heat olive oil in a medium saucepan over medium heat. Add garlic and onion, sauté until soft and fragrant. Stir in crushed tomatoes, oregano, thyme, red chili flakes (if using), salt, and pepper. Let the sauce simmer for 10–12 minutes until slightly thickened and flavorful.
    3. Mix the Creamy Ricotta Layer
  3. 3
    In a bowl, combine ricotta, parmesan, egg, lemon zest, parsley, black pepper, and a pinch of salt. Mix until smooth and evenly blended. This will be your rich, creamy layer for the lasagna.
    4. Prepare the Baking Dish
  4. 4
    Lightly oil a 9×13-inch baking dish. Spread a thin layer of tomato herb sauce at the bottom to prevent sticking.
    5. Start Layering the Lasagna
  5. 5
    Place your first layer of lasagna sheets over the sauce. Add a generous layer of the ricotta mixture, spreading it evenly. Add a layer of roasted vegetables. Spoon a layer of tomato sauce on top. Sprinkle a handful of mozzarella.
    6. Continue Layering
  6. 6
    Repeat the layering process—pasta, ricotta, vegetables, sauce, mozzarella—until all ingredients are used. Finish the final top with tomato sauce, mozzarella, and a sprinkle of parmesan for a golden, cheesy crust.
    7. Bake the Lasagna
  7. 7
    Cover the dish with foil and bake at 190°C for 25 minutes. Remove foil and continue baking another 20–25 minutes until the top is bubbly and golden brown.
    8. Rest & Serve
  8. 8
    Allow the lasagna to rest for at least 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Note

Make it vegan: Replace ricotta with cashew ricotta, mozzarella with vegan cheese, and omit the egg.

Gluten-free option: Use gluten-free lasagna sheets.

Storage: Keeps 3–4 days in the refrigerator. Reheat gently at 180°C.

Freezing: Freeze the unbaked lasagna for up to 2 months; bake directly from frozen at 180°C for extra time.

Add-ins: Sautéed mushrooms or spinach make great additions.

Keywords: healthy, vegetarian, Mediterranean dinner, baked pasta, layered lasagna
Read it online: https://petitepanini.com/recipe/layered-mediterranean-vegetable-lasagna-with-creamy-ricotta-recipe/