
A vibrant, layered bake of roasted eggplant, zucchini, and peppers layered with creamy ricotta and three cheeses — a Mediterranean twist on a classic comfort dish.

This layered Mediterranean vegetable lasagna with creamy ricotta is the kind of dish that turns an ordinary dinner into a small celebration. I first developed this combination on a late-summer evening when the farmers' market overflowed with glossy eggplants, tender zucchini, and bell peppers so sweet they barely needed seasoning. I wanted something familiar yet lighter than a traditional meat lasagna: layers of roasted vegetables, a garlic-and-herb ricotta, and three cheeses that melt into a golden blanket. The result is a harmony of textures — silky roasted veg, toothsome noodles, and a luscious, slightly tangy ricotta layer — that has become a go-to for family gatherings and weeknight dinners alike.
We often make this for Sunday supper when neighbors stop by; it travels well and reheats without losing personality. The gentle char on the roasted vegetables brings a caramelized depth that pairs beautifully with bright marinara and fresh basil. What makes this special is the simplicity — pantry-friendly staples elevated by a few technique choices: quick roasting to concentrate flavors, a seasoned ricotta to lift every bite, and a short resting period after baking so the layers set perfectly. Slice it with confidence, garnish with torn basil, and watch even picky eaters come back for seconds.
On more than one occasion this pan has been the centerpiece of impromptu gatherings. My sister once brought a crisp white wine and we ate straight from the dish at the kitchen island; a week later our neighbor asked for the recipe after tasting the fragrant ricotta layer. I love the way the roasted pepper strips peek through the pasta and the top browns into a slightly crackly, cheesy finish.
One of my favorite aspects is how forgiving the assembly is: uneven slices of eggplant add rustic charm, and the ricotta hides minor imperfections. At a recent potluck the lasagna arrived slightly jostled but tasted just as satisfying — guests loved the roasted pepper sweetness and the balance of cheeses. The leftovers even developed deeper flavor after a day in the fridge, making it an ideal make-ahead centerpiece.
Cool leftover slices to room temperature no longer than two hours after baking, then refrigerate in an airtight container for up to four days. For freezing, wrap tightly with plastic wrap and a layer of foil or use a freezer-safe container — it will keep up to three months. Reheat refrigerated portions covered in a 350°F oven for 15–20 minutes until warmed through, or microwave single portions on medium power in 1- to 2-minute increments. If frozen, allow to thaw overnight in the refrigerator before reheating; add a splash of sauce or a few drops of water if the bake looks dry to restore moisture.
You can replace ricotta with cottage cheese blended until smooth for a slightly lighter texture, or use crumbled feta for a tangier Mediterranean twist (reduce added salt). Swap lasagna noodles for gluten-free lasagna sheets following package cook times, or use thinly sliced eggplant as a noodle substitute for a low-carb version. If you want a meatier umami note, add a layer of sautéed mushrooms and onions; for a vegan version, use plant-based ricotta and shredded vegan mozzarella and omit the Parmesan or use a vegan hard cheese alternative.
Serve slices with a crisp green salad dressed with lemon and olive oil to cut the richness, and crusty bread to soak up any sauce. A simple side of roasted cherry tomatoes or sautéed greens makes a balanced plate. For wine pairings, try a medium-bodied red like a Chianti or a bright Grenache; a dry white such as Vermentino or Sauvignon Blanc complements the herbal ricotta and roasted vegetables. Garnish each slice with torn basil and a drizzle of extra-virgin olive oil for a fresh finish.
This dish blends classic Italian layering techniques with Mediterranean produce and flavors. Lasagna itself dates back to medieval Italy where layered pasta and sauces evolved into regional variations. By focusing on roasted vegetables, olive oil, and herb-seasoned ricotta, this version leans into the sunlit vegetable-forward traditions of coastal Mediterranean cuisine, drawing inspiration from southern Italy and the Levant where grilled vegetables and soft cheeses are common table fare.
In summer use peak tomatoes or a simple passata in place of jarred sauce for brighter acidity. In autumn swap zucchini for thinly sliced butternut squash and add sage to the ricotta for an earthy note. Winter adaptations include roasted fennel and mushrooms with a splash of aged balsamic in the sauce; spring brings the option of layering blanched asparagus and peas for a verdant, lighter variation. Small changes in herbs — rosemary in winter, mint in summer — shift the mood subtly but effectively.
Prepare the roasted vegetables and the seasoned ricotta up to two days in advance and keep them refrigerated separately. Par-cook the noodles and layer everything the day before in the baking dish, covered tightly. When ready to serve, remove from refrigerator while the oven preheats so it comes closer to room temperature, then bake as directed. This approach reduces same-day prep time to under 30 minutes and is ideal for hosting.
Making this layered dish has become a small ritual in my kitchen: roasting vegetables while a pot of coffee cools, arranging the layers thoughtfully, and waiting the brief but deliciously anticipatory minutes before serving. I hope you make it your own, add your favorite seasonal produce, and create similar warm memories around the table.
Roast vegetables at 400°F to concentrate sweetness and reduce moisture so layers remain firm.
Let the baked dish rest 10–15 minutes before slicing; it helps the layers set for clean slices.
Use full-fat ricotta for creamier texture; blend briefly if you prefer a silkier spreadable consistency.
If using no-boil noodles, add an extra 1/2 cup of sauce to prevent dryness.
This nourishing layered mediterranean vegetable lasagna with creamy ricotta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400°F. Line a baking sheet with parchment. Slice eggplant into 1/4-inch rounds, zucchini into lengthwise 1/4-inch strips, and halve and seed bell peppers.
Arrange vegetables on the sheet, brush both sides with olive oil, and season with salt and black pepper.
Roast at 400°F for about 20 minutes, flipping halfway, until tender with slight char at the edges. Remove and set aside.
Cook lasagna noodles according to package directions until al dente. Drain and lay flat to prevent sticking.
Mix 1 cup ricotta with minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper to taste.
Spread 1/2 cup marinara over the bottom of a 9x13-inch pan. Layer three noodles, half the roasted vegetables, half the ricotta mixture, then 1/3 of the mozzarella and Parmesan. Repeat once, then top with final noodles, remaining sauce, and remaining cheeses.
Cover with foil and bake at 400°F for 25 minutes. Remove foil and bake 15 more minutes until golden and bubbling. Rest at least 10 minutes before slicing and garnish with fresh basil.
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This recipe looks amazing! Can't wait to try it.
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