🍅 Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

A rich, colorful lasagna layered with roasted Mediterranean vegetables, creamy ricotta, melty mozzarella, and a bright herbed tomato sauce. A perfect vegetarian centerpiece!

Ingredients

For the Roasted Vegetables

• 1 large eggplant, sliced into ½-inch rounds

• 2 medium zucchini, sliced lengthwise

• 2 bell peppers (any color), sliced

• 1 red onion, sliced

• 1 cup cherry tomatoes, whole or halved

• 3 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp salt

• ½ tsp pepper

For the Creamy Ricotta Layer

• 2 cups whole-milk ricotta

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 1 large egg

• 2 tbsp fresh basil, chopped (or 1 tsp dried)

• 1 tbsp parsley, chopped

• ½ tsp garlic powder

• Pinch of salt and pepper

For the Tomato Sauce

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 (28-oz / 800 g) can crushed tomatoes

• 1 (14-oz / 400 g) can tomato sauce or passata

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper to taste

• 1 tsp sugar (optional, balances acidity)

For Assembly

• 12 lasagna noodles (regular or no-boil)

• 2–3 cups shredded mozzarella

• ½ cup grated Parmesan

• Fresh basil for topping

Instructions

1. Roast the Vegetables

1. Preheat oven to 425°F (220°C).

2. Spread eggplant, zucchini, peppers, onions, and tomatoes on two sheet pans.

3. Drizzle with olive oil; sprinkle with oregano, basil, salt, and pepper.

4. Roast 20–25 minutes until tender and lightly browned.

5. Set aside.

2. Prepare the Creamy Ricotta Mixture

In a bowl, combine ricotta, mozzarella, Parmesan, egg, basil, parsley, garlic powder, salt, and pepper.
Mix until smooth.

3. Make the Tomato Sauce

1. Heat olive oil in a saucepan.

2. Add garlic; sauté 1 minute.

3. Stir in crushed tomatoes, tomato sauce, herbs, salt, pepper, and sugar.

4. Simmer 10–15 minutes.

4. Cook the Lasagna Noodles (if not using no-boil)

Boil in salted water until al dente.
Drain and keep flat to avoid sticking.

5. Assemble the Lasagna

Lower oven to 375°F (190°C).

Order of Layers (bottom → top):

1. Tomato sauce (thin layer)

2. Noodles

3. Half of the ricotta mixture

4. Half of the roasted vegetables

5. Sauce

6. Noodles

7. Remaining ricotta

8. Remaining vegetables

9. Sauce

10. Noodles

11. Final layer of sauce + mozzarella + Parmesan

6. Bake

1. Cover with foil (tent so cheese doesn’t stick).

2. Bake 35 minutes.

3. Remove foil and bake 15–20 more minutes, until golden and bubbling.

4. Let rest 10–15 minutes before slicing (important!).

Serving Suggestion

Top with fresh basil and serve with garlic bread, green salad, or roasted asparagus.

⭐ Q&A Section — Common Questions

Q1: Can I make this gluten-free?

Yes—use gluten-free lasagna noodles.
No-boil gluten-free noodles work well if the sauce is on the thinner side.

Q2: How do I prevent the lasagna from becoming watery?

• Roast vegetables long enough to remove moisture.

• Salt eggplant ahead of time if it’s very watery.

• Do not add extra water to the sauce.

• Let lasagna rest before slicing.

Q3: Can I add more vegetables?

Definitely! Great additions:

• Spinach or Swiss chard (sauté first)

• Mushrooms

• Artichoke hearts

• Olives (add between layers; not too many)

Q4: Can I swap ricotta for another cheese?

Yes:

• Cottage cheese (blend for smooth texture)

• Mascarpone (luxurious!)

• Part-skim ricotta (lighter)

Q5: Can I prepare this ahead?

Yes:

• Assemble up to 24 hours ahead and refrigerate.

• Or freeze unbaked lasagna for up to 3 months.

• Bake from frozen: add ~25 minutes covered with foil.

Q6: How long does leftover lasagna last?

• Refrigerated: 3–5 days

• Frozen: 2–3 months
  Reheat at 350°F for 20–25 minutes.

Q7: Can I make this dairy-free?

Yes:

• Use dairy-free ricotta (almond or tofu-based).

• Use vegan mozzarella and Parmesan.

• Add nutritional yeast for depth.

Q8: Do no-boil noodles actually work?

Yes—just make sure:

• Sauce is slightly thinner

• Noodles are fully covered

• Bake covered for the first half