This layered Mediterranean vegetable lasagna has been a revelation in my kitchen and a favorite for family dinners when we want something comforting yet bright. I first put this combination together on a warm spring evening when farmers market vegetables were at their peak. The roasted eggplant and zucchini develop a smoky sweetness while the bell peppers add a pop of color and gentle acidity. The ricotta mix, flavored with garlic and dried herbs, ties everything together with a creamy, lightly tangy contrast.

I love this dish because it balances hearty textures and fresh flavors without relying on heavy béchamel. The lasagna holds together in clean slices but still yields that satisfying, gooey cheese pull when you serve it. It has become my go-to when I want a vegetarian centerpiece that feels special enough for guests but is easy enough for a weeknight. It brings back memories of shared meals around a long table, plates scraping the pan for the last cheesy edges.

Ingredients

• Eggplant: 1 large eggplant, sliced into 1/4-inch rounds. Choose a firm globe or Italian variety that is free of blemishes. Salting is optional if you prefer a milder bitterness.
• Zucchini: 2 medium zucchini, sliced lengthwise into 1/4-inch strips. Look for firm squash with glossy skin. Thicker pieces roast without turning to mush.
• Bell peppers: 1 red and 1 yellow bell pepper, halved and seeded. Roasting the peppers brings out their natural sweetness and adds color contrast.
• Olive oil and seasoning: Use extra virgin olive oil for brushing, plus kosher salt and freshly ground black pepper to taste. A light brush prevents sogginess while promoting caramelization.
• Lasagna noodles: 9 dried lasagna noodles. Use no-boil if preferred, but adjust assembly liquids so they soften fully during baking.
• Ricotta: 1 cup whole-milk ricotta cheese. I often reach for BelGioioso or a good local ricotta for creaminess and clean flavor.
• Mozzarella and parmesan: 1 cup shredded low-moisture mozzarella and 1 cup finely grated parmesan. Freshly grated parmesan melts better and contributes a nutty finish.
• Aromatics and herbs: 2 cloves garlic minced, 1 teaspoon dried oregano, 1 teaspoon dried basil. These infuse the ricotta and echo the marinara flavors.
• Marinara sauce: 2 cups quality marinara. Rao's, Muir Glen, or a well-seasoned homemade sauce works beautifully.
• Garnish: Fresh basil leaves for bright finishing notes.

Instructions

Preheat and prepare vegetables:Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Arrange the eggplant rounds, zucchini strips, and halved bell peppers in a single layer. Lightly brush both sides with olive oil and season with salt and pepper. Roast for about 20 minutes, flipping once at 10 minutes, until tender and showing light charred edges.Cook the noodles:Cook 9 lasagna noodles according to the package directions until al dente. Drain and lay flat on a sheet of parchment or a lightly oiled baking sheet to prevent sticking. If using no-boil noodles, skip this step and ensure you have slightly more sauce to hydrate them.Mix the ricotta filling:In a medium bowl combine 1 cup ricotta, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper to taste. Stir until smooth. Taste and adjust seasoning; the garlic will mellow in the oven so be confident with a modest garlic presence.Assemble the layers:Spread 1/2 cup marinara sauce on the bottom of a 9 by 13 inch baking dish. Place three noodles over the sauce. Arrange half of the roasted vegetables in an even layer. Dollop and spread half of the ricotta mixture over the vegetables. Sprinkle with 1/3 of the shredded mozzarella and 1/3 of the grated parmesan. Repeat one more full layer and finish with the final three noodles, remaining marinara, mozzarella, and parmesan.Bake until bubbly:Cover the dish tightly with foil and bake at 375°F for 25 minutes. Remove the foil and continue baking for an additional 15 minutes at the same temperature until the top is golden and cheese is bubbling. If the edges brown too quickly, tent loosely with foil.Rest, garnish, and serve:Let the lasagna rest for at least 10 minutes to set. This helps the layers hold their shape when you slice. Garnish with fresh basil leaves and slice into squares to serve. Leftovers reheat well in a 350°F oven covered until warmed through.

Storage Tips

Cool leftovers to room temperature within two hours and store in airtight containers. Refrigerate for up to four days. For longer storage, freeze individual portions or the whole pan wrapped tightly in plastic wrap followed by foil for up to three months. To reheat from frozen, thaw in the refrigerator overnight if possible, then bake at 350°F covered for 25 to 35 minutes until warmed through. For crisp edges, remove the cover for the last 10 minutes of reheating.

Ingredient Substitutions

If you prefer a lower-fat option, substitute part-skim ricotta and reduced-fat mozzarella. For a grain-free variant, use oven-roasted thinly sliced eggplant or zucchini in place of noodles to create a vegetable-only layered bake; note the final texture will be denser. Swap marinara for a chunky tomato-basil sauce if you like more texture. Fresh herbs may replace dried at a 3 to 1 ratio; for example, 1 tablespoon fresh basil for each teaspoon dried.

Serving Suggestions

Serve slices with a crisp green salad dressed in lemon and olive oil and a loaf of crusty bread to sop up sauce. For a lighter meal, pair with a simple white bean salad tossed with parsley and red wine vinegar. Garnish with torn fresh basil and a drizzle of high-quality olive oil for finishing brightness. Pair the dish with a chilled dry rosé or a light red for an ideal Mediterranean table.

Cultural Background

Lasagna as a concept of layered pasta has roots in Italian regional cuisines, but Mediterranean variations often emphasize vegetable layers and simple cheeses. This preparation leans on Provençal and Italian influences with roasted vegetables reminiscent of ratatouille layered into a classic sheeted format. The use of ricotta and parmesan keeps the flavor profile grounded in traditional Italian dairy pairings while celebrating produce-forward cooking common across the Mediterranean basin.

Seasonal Adaptations

Spring calls for thin asparagus and early squash additions, while late summer welcomes abundant tomatoes and eggplants that are richer in flavor. In cooler months, swap in roasted sweet potatoes and mushrooms for earthier notes. Holiday versions could include ground lamb or beef tucked into a middle layer for a heartier centerpiece while keeping the vegetable layers intact as a complement.

Meal Prep Tips

Assemble the lasagna up to a day ahead, cover, and refrigerate. Add an extra 5 to 10 minutes to the covered baking time if starting chilled from the refrigerator. To simplify weeknight cooking, roast the vegetables in advance and store them wrapped in the refrigerator for two days. Pre-mix the ricotta filling and keep it chilled until assembly for a fast layering process.

Whether you are cooking for a crowd or prepping weeknight dinners, this vegetable-forward layered dish is adaptable, flavorful, and a true crowd pleaser. It invites personalization and stands up well to substitutions, which makes it a reliable addition to your repertoire.