Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

Vegetarian | Mediterranean | Comforting & Healthy

Ingredients (Serves 6–8)

Vegetables (roasted layer):

1 large eggplant, sliced into thin rounds
2 zucchinis, sliced lengthwise or into rounds
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp oregano
1 tsp paprika
Salt & black pepper

Ricotta herb layer:

1 ½ cups ricotta cheese
1 cup spinach (fresh or thawed & squeezed dry)
1 egg (optional but helps set the layer)
1 tbsp olive oil
2 tbsp chopped parsley
1 tbsp chopped basil
1 garlic clove, minced
Salt & pepper
Optional: ½ cup crumbled feta for extra Mediterranean flavor

Tomato basil sauce:

2 cups tomato puree / passata
2 garlic cloves, minced
1 small onion, finely chopped
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt & pepper
Optional: ½ tsp chili flakes

Cheese topping:

1 cup shredded mozzarella
¼ cup grated parmesan

Pasta:

9–12 lasagna sheets (no-boil or regular, both work)

Instructions

1. Roast the vegetables

Preheat oven to 220°C (425°F).
Spread eggplant, zucchini, peppers, and cherry tomatoes on a baking tray.
Drizzle with olive oil, oregano, paprika, salt, and pepper.
Roast 20–25 minutes until lightly golden.

2. Prepare the ricotta layer

In a bowl mix:

ricotta
spinach
egg
parsley
basil
garlic
olive oil
salt + pepper
(optional feta)

Set aside.

3. Make the tomato basil sauce

Heat olive oil in a pan.
Sauté onion 3–4 minutes.
Add garlic and cook 30 seconds.
Add tomato puree, basil, oregano, chili flakes, salt & pepper.
Simmer 10 minutes.

4. Assemble the lasagna

Use a 9×13 baking dish.

Layering order:

Thin layer of tomato sauce
Lasagna sheets
Ricotta spinach layer
Roasted vegetables
A little tomato sauce

Repeat layers 2–5 until ingredients are used.
Finish with:

tomato sauce
mozzarella
parmesan

5. Bake

Cover with foil and bake at 180°C (350°F) for 25 minutes.
Uncover and bake 15 more minutes to brown the cheese.

Let rest 10 minutes before slicing.

6. Serve

Drizzle with olive oil and top with fresh basil.
Pairs well with:

Greek salad
Roasted garlic broccoli
Lemon herb couscous
Olive tapenade