🍆🫑 Layered Mediterranean Vegetable Lasagna with Creamy Garlic Herb Three-Cheese Drizzle
A vibrant, oven-baked Mediterranean lasagna layered with eggplant, zucchini, yellow & red bell peppers, herbs, and a luxurious garlic-herb three-cheese drizzle. Rich in flavor yet lighter than traditional lasagna—perfect for vegetarians and veggie lovers.
🌿 Description
This Mediterranean-style lasagna replaces heavy meat sauces with roasted vegetables, olive oil, garlic, and herbs. Thinly sliced eggplant and zucchini create tender layers, while sweet bell peppers add color and balance. The finishing touch is a creamy drizzle made from ricotta, mozzarella, and Parmesan, infused with garlic and herbs, poured between layers and over the top for irresistible creaminess without heaviness.
📝 Ingredients (Serves 6–8)
Vegetable Layers
-
1 large eggplant, thinly sliced
-
2 medium zucchini, thinly sliced
-
1 yellow bell pepper, sliced
-
1 red bell pepper, sliced
-
3 tbsp extra-virgin olive oil
-
3 garlic cloves, minced
-
1 tsp dried oregano
-
½ tsp dried basil or thyme
-
Salt & black pepper, to taste
Tomato Layer
-
2 cups crushed tomatoes or marinara sauce
-
1 tbsp olive oil
-
1 garlic clove, minced
-
Pinch chili flakes (optional)
Creamy Garlic Herb Three-Cheese Drizzle
-
1 cup ricotta cheese
-
¾ cup shredded mozzarella
-
¼ cup grated Parmesan
-
2 garlic cloves, very finely minced or grated
-
2 tbsp olive oil
-
¼ cup milk or cream (for drizzling consistency)
-
2 tbsp fresh parsley or basil, chopped
-
Salt & pepper, to taste
Optional
-
No-boil lasagna sheets (for extra structure)
-
Extra mozzarella for topping
👩🍳 Instructions
1. Roast the vegetables
Preheat oven to 400°F (200°C). Arrange eggplant, zucchini, and peppers on baking sheets. Drizzle with olive oil, add garlic, oregano, basil, salt, and pepper.
Roast for 18–22 minutes until tender and lightly caramelized. Set aside.
2. Prepare tomato layer
In a saucepan, heat olive oil. Add garlic and sauté briefly. Stir in crushed tomatoes and chili flakes. Simmer 10 minutes. Season to taste.
3. Make the cheese drizzle
In a bowl, whisk ricotta, mozzarella, Parmesan, garlic, olive oil, milk, herbs, salt, and pepper until smooth and pourable.
4. Assemble lasagna
Reduce oven to 375°F (190°C). Lightly oil a baking dish.
Layer as follows:
-
Tomato sauce
-
Eggplant slices
-
Zucchini & bell peppers
-
Drizzle cheese sauce
Repeat layers until ingredients are used, finishing with cheese drizzle and extra mozzarella if desired.
5. Bake
Cover loosely with foil and bake 30 minutes.
Uncover and bake 10–15 minutes more until bubbling and lightly golden.
6. Rest & serve
Let rest 10 minutes before slicing.
🍽 Serving Suggestions
-
Serve with Mediterranean chopped salad
-
Pair with garlic olive oil bread
-
Delicious alongside lemon-herb roasted potatoes
❓ Q & A
Q: Do I need pasta sheets?
A: No—vegetables alone work beautifully, but lasagna sheets add structure if preferred.
Q: How do I prevent watery lasagna?
A: Roasting vegetables first removes excess moisture and concentrates flavor.
Q: Can I make this ahead?
A: Yes! Assemble up to 24 hours ahead and refrigerate before baking.
Q: Can I make it vegan?
A: Use plant-based ricotta, mozzarella, and Parmesan alternatives.
Q: How long do leftovers last?
A: Store covered in the fridge for up to 4 days—flavors improve the next day.
