Layered Mediterranean Vegetable Lasagna with Creamy Ricotta – A Hearty, Flavor-Packed Meatless Main
A veggie-loaded Mediterranean lasagna layered with roasted zucchini, eggplant, bell peppers, creamy ricotta, and melted cheese — all baked in a garlicky marinara sauce.
Ingredients
Vegetables:
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2 zucchini, sliced
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1 large eggplant, sliced and salted
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2 bell peppers, sliced
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Olive oil, salt, pepper, oregano
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1 cup sautéed spinach
Ricotta Mixture:
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15 oz ricotta cheese
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1 egg
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¼ cup grated Parmesan
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1 tsp dried basil
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Salt and pepper to taste
Other:
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9 lasagna noodles (or oven-ready)
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3 cups marinara sauce
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2 cups shredded mozzarella
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¼ cup Parmesan (for topping)
Instructions
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Roast veggies at 425°F for 20–25 mins.
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Mix ricotta, egg, spinach, Parmesan, and herbs.
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Boil noodles if needed.
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Layer in 9×13 pan: sauce, noodles, ricotta, veggies, mozzarella. Repeat 3x.
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Top with sauce, mozzarella, Parmesan. Cover and bake at 375°F for 35 mins. Uncover and bake 15–20 mins more.
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Let rest 10 mins before slicing.
Notes
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Use fresh mozzarella or vegan substitutes as needed
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Add lentils for protein
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Make ahead and freeze for meal prep