This layered Mediterranean vegetable lasagna has been a weekday savior and a weekend showstopper in my kitchen for years. I first put these vegetables between sheets of tender pasta during a warm August when my garden was overflowing with zucchini and the farmers' market was generous with eggplant and peppers. The result—smoky roasted vegetables, bright tomato sauce, and a pillowy ricotta mix—felt like summer compressed into a cozy, comforting casserole. Every time I make it, the house fills with the scent of roasted pepper and garlic, and family members start circling the oven minutes before it’s even done.

What makes this version special is the attention to layering and technique: slicing zucchini lengthwise so it acts like a soft lasagna sheet, salting eggplant lightly to reduce bitterness, and folding garlic and dried herbs into ricotta to give each bite an herby, creamy lift. It’s a dish that travels well to potlucks, keeps beautifully for leftovers, and converts even skeptical kids into vegetable lovers. If you love Mediterranean flavors—olive oil, oregano, basil, and fresh basil at the end—you’ll find this lasagna both familiar and unexpectedly delightful.

Ingredients

• Eggplant (1 large): Choose a firm globe eggplant without soft spots. Slice into 1/4-inch rounds; salting briefly can help if the skin seems bitter, but I typically skip heavy salting for milder varieties.
• Zucchini (2 medium): Slice lengthwise into 1/4-inch strips so they layer like sheets. Firm, glossy skin and small-to-medium size are best for even roasting and texture.
• Bell peppers (1 red, 1 yellow): Halve and seed them; roasting develops a sweet, smoky flavor that brightens the whole dish. Look for thick-walled peppers for best results.
• Lasagna noodles (9 sheets): Regular dried noodles cooked according to package instructions. You can use no-boil sheets if you prefer—reduce added sauce slightly.
• Ricotta (1 cup): Whole-milk ricotta yields the creamiest texture; mix with garlic and herbs for an aromatic middle layer.
• Mozzarella (1 cup shredded): Use low-moisture mozzarella for a melty, not watery, finish.
• Parmesan (1 cup grated): Freshly grated Parmigiano-Reggiano has depth—use it for the final gratin topping.
• Garlic, oregano, basil: Two cloves garlic minced with 1 teaspoon each dried oregano and dried basil fold into the ricotta to perfume every layer.
• Marinara sauce (2 cups): Choose a chunky, well-seasoned jar or homemade sauce; it adds acidity and moisture to keep the layers bright.
• Olive oil, salt, pepper, fresh basil: For brushing and finishing—extra virgin olive oil adds flavor and shines the vegetables beautifully.

Instructions

Preheat and Prepare Vegetables: Preheat the oven to 400°F. Line a baking sheet with parchment. Arrange 1/4-inch eggplant rounds, 1/4-inch zucchini strips, and pepper halves on the sheet. Brush both sides with olive oil and season lightly with salt and pepper. Roasting at high heat concentrates flavor and gives gentle charring—roast about 20 minutes, flipping once halfway, until tender and slightly charred. Visual cues: the eggplant should be collapsing slightly and peppers blistered. Cook the Pasta: While vegetables roast, bring a large pot of salted water to a boil and cook nine lasagna noodles according to package directions until al dente. Drain, rinse briefly with cool water to stop cooking and prevent sticking, and lay flat on a lightly oiled sheet to keep pliable. Make the Ricotta Mixture: In a bowl, combine 1 cup ricotta, minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper to taste. Stir until smooth; this mixture should be creamy and slightly loose so it spreads easily between layers. Assemble Layer One: Spoon 1/2 cup marinara sauce into the bottom of a 9x13-inch baking dish and spread evenly. Place three noodles across the sauce. Add half the roasted vegetables in an even layer, then spread half the ricotta mixture over the vegetables. Sprinkle with 1/3 of the shredded mozzarella and 1/3 of the grated Parmesan. Assemble Layer Two: Repeat: add another 1/2 cup marinara, three more noodles, the remaining roasted vegetables, the rest of the ricotta, and another 1/3 each of mozzarella and Parmesan. Smooth each layer gently—the goal is even coverage. Final Layer and Bake: Top with the final three noodles, spread the remaining marinara, and finish with the remaining mozzarella and Parmesan. Cover tightly with foil and bake at 375°F for 25 minutes (lowering the temperature from roasting avoids overbrowning). Remove the foil and bake an additional 15 minutes until the top is golden and bubbly. Rest and Garnish: Let the casserole rest for at least 10 minutes to set—this helps cleaner slices. Garnish with fresh basil leaves before serving. Serve warm with a simple green salad or crusty bread.

Storage Tips

Cool the lasagna to room temperature for no more than two hours, then store in an airtight container or cover the pan tightly with foil. Refrigerated portions keep well for 3–4 days. For freezing, wrap tightly with plastic wrap and foil or use a freezer-safe container—freeze up to 3 months. To reheat, thaw overnight in the refrigerator and warm at 350°F for 20–30 minutes, or cut into single portions and microwave until hot. Use glass or metal pans for even reheating; avoid reheating directly from frozen at very high heat to prevent drying out.

Ingredient Substitutions

Swap whole-milk ricotta for part-skim ricotta to reduce fat, though the filling will be slightly less creamy. Replace mozzarella with provolone or fontina for a different melt profile, or use a dairy-free shredded cheese for a vegan take (see variation). For a gluten-free version, use certified gluten-free lasagna sheets or sliced roasted eggplant and zucchini as the noodle substitute—reduce the sauce slightly to avoid sogginess. If you prefer a smokier flavor, use fire-roasted marinara or add a teaspoon of smoked paprika to the ricotta mixture.

Serving Suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut richness and bring brightness. Crusty garlic bread or a simple olive-oil brushed baguette makes the meal heartier. Finish plates with torn fresh basil and a drizzle of good extra virgin olive oil. For a lighter pairing, offer a chilled white like Pinot Grigio; for red-friendly flavors, a medium-bodied Sangiovese complements the tomato and roasted vegetables.

Cultural Background

This layered vegetable dish draws on Mediterranean traditions where roasted produce, fresh herbs, and simple cheeses are central. While not a classic lasagna from Emilia-Romagna, it follows a broader Mediterranean pattern of stacking seasonal vegetables with cheese and tomato. Regions across Italy, Greece, and the Levant celebrate roasted peppers and eggplant in casseroles—this recipe blends those influences into a familiar lasagna format that highlights regional produce and olive oil-driven flavors.

Seasonal Adaptations

In summer, use sun-ripened tomatoes or a light homemade marinara and lean into fresh basil and oregano. In cooler months, swap zucchini for thin slices of roasted butternut squash or sweet potato and use a heartier tomato sauce with crushed tomatoes. For a spring version, add thinly sliced asparagus and peas for a fresh pop. Adjust baking times slightly if using denser winter vegetables to ensure they’re fully tender.

Meal Prep Tips

Roast all the vegetables at once and store them in the refrigerator for up to 3 days to speed assembly. Cook noodles and make the ricotta mix ahead; assemble the day before and keep covered. For single-serve lunches, portion into individual containers before baking and freeze—reheat in a microwave or oven for a quick, satisfying meal. Label and date any frozen portions for rotation.

Whether you make it for weeknight family dinners or for guests, this vegetable lasagna offers flexible timing, straightforward technique, and deep, comforting flavor. I hope it becomes as reliable in your kitchen as it is in mine—easy to love and even easier to share.