Tender roasted eggplant and zucchini are layered with rich tomato sauce, creamy herbed ricotta, mozzarella, and Parmesan. This vegetable-packed Mediterranean lasagna is hearty, comforting, and perfect for a family dinner or make-ahead meal.
Time
Prep: 30 minutes
Cook: 55 minutes
Total: 1 hour 25 minutes
Servings: 8
Course: Main Dish
Cuisine: Mediterranean-inspired
Difficulty: Moderate
Ingredients
For the Vegetables
2 medium eggplants, sliced lengthwise into ¼-inch slices
3 medium zucchini, sliced lengthwise into ¼-inch slices
2 tbsp extra-virgin olive oil
½ tsp salt
¼ tsp black pepper
1 tsp dried oregano
½ tsp Italian seasoning
For the Mediterranean Tomato Sauce
2 tbsp extra-virgin olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes, optional
½ cup chopped Kalamata olives, optional
½ cup chopped roasted red peppers, optional
For the Creamy Ricotta Layer
15 oz (425 g) whole-milk or part-skim ricotta
1 large egg
½ cup grated Parmesan cheese
1 cup shredded mozzarella, divided
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tsp dried oregano
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
For the Top
1 cup shredded mozzarella
¼ cup grated Parmesan
2 tbsp chopped fresh basil or parsley
Optional: red pepper flakes
Instructions
- Prepare the vegetables
Preheat oven to 425°F (220°C).
Line two large baking sheets with parchment paper.
Arrange the eggplant and zucchini slices in a single layer.
Brush lightly with olive oil and season with salt, pepper, oregano, and Italian seasoning.
Roast for 15–20 minutes, flipping halfway through, until tender and lightly golden.
Remove from the oven and reduce the oven temperature to 375°F (190°C).
- Make the tomato sauce
While the vegetables roast, heat 2 tablespoons olive oil in a large saucepan over medium heat.
Add the onion and cook for 4–5 minutes, until softened.
Add garlic and cook for another 30 seconds.
Stir in crushed tomatoes, tomato paste, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes.
Simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.
Stir in Kalamata olives and roasted red peppers if using.
- Make the creamy ricotta mixture
In a large bowl, combine ricotta, egg, Parmesan, ½ cup mozzarella, parsley, basil, oregano, garlic powder, salt, black pepper, and lemon juice.
Mix until creamy and well combined.
- Assemble the lasagna
Lightly grease a 9×13-inch baking dish.
Spread about ¾ cup tomato sauce over the bottom.
Add a layer of roasted eggplant and zucchini.
Spread about ⅓ of the ricotta mixture over the vegetables.
Add another layer of tomato sauce.
Repeat the layers:
Vegetables → ricotta → tomato sauce
Continue until all ingredients are used, finishing with tomato sauce on top.
- Add the cheese
Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top.
- Bake
Cover the baking dish loosely with foil, making sure the foil doesn’t press against the cheese.
Bake at 375°F (190°C) for 30 minutes.
Remove the foil and bake for another 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
- Rest before serving
Remove from the oven and let the lasagna rest for 15 minutes before slicing.
This allows the layers to set and makes the lasagna much easier to serve.
Garnish with fresh basil or parsley and a pinch of red pepper flakes.
Tips for the Best Vegetable Lasagna
Don’t skip roasting the vegetables. It removes excess moisture and gives the eggplant and zucchini much better flavor.
Slice vegetables evenly so they cook at the same rate.
Make sure the tomato sauce is thick rather than watery.
Let the finished lasagna rest before cutting.
For extra flavor, add fresh basil between the layers.
If your eggplant is large and has many seeds, lightly salt the slices and let them sit for 15 minutes, then pat dry before roasting.
Variations
High-Protein Version
Add a layer of cooked shredded chicken or lean ground turkey between the vegetables and sauce.
🫘 Mediterranean Bean Version
Add 1 cup cooked chickpeas or white beans to the tomato sauce.
Mushroom Version
Add sautéed mushrooms between the vegetable layers.
Extra Cheesy
Add provolone, feta, or additional mozzarella.
Spicy Version
Add extra red pepper flakes or sliced Calabrian chilies to the tomato sauce.
Vegan Version
Use a dairy-free ricotta alternative and dairy-free mozzarella, and replace the egg with a suitable vegan binder.
Gluten-Free Version
This recipe is naturally gluten-free because it contains no pasta sheets. Check packaged cheeses and tomato products for cross-contact if needed.
Approximate Nutrition Per Serving
Based on 8 servings and using the ingredients listed, including mozzarella and ricotta.
Calories: ~410 kcal
Protein: ~21 g
Carbohydrates: ~27 g
Fiber: ~7 g
Net Carbs: ~20 g
Fat: ~27 g
Saturated Fat: ~10 g
Sugar: ~12 g
Sodium: ~780 mg
Nutrition is approximate and will vary depending on the ricotta, mozzarella, Parmesan, sauce, and optional olives used.
Nut & Allergen Information
Tree nuts: None in the basic recipe.
Peanuts: None.
Dairy: Contains ricotta, mozzarella, and Parmesan.
Eggs: Contains egg in the ricotta mixture.
Gluten: Naturally gluten-free.
Soy: None in the basic recipe, but check packaged cheese and tomato products.
Sesame: None.
Nut-Free
The basic recipe is naturally nut-free. Check packaged ingredients for facility cross-contact if necessary.
Dairy-Free
Use dairy-free ricotta, mozzarella, and Parmesan alternatives.
Egg-Free
Omit the egg from the ricotta mixture. The filling will still work, although it will be slightly softer.
Vegan
Use plant-based ricotta and mozzarella and omit the egg and Parmesan, replacing them with vegan alternatives.
Gluten-Free
No pasta is used, so the basic recipe is naturally gluten-free. Verify all packaged ingredients if strict gluten avoidance is required.
Q&A
Q: Can I make this lasagna ahead of time?
Yes. Assemble the entire lasagna, cover, and refrigerate for up to 24 hours before baking. Add about 10–15 minutes to the covered baking time if baking directly from the refrigerator.
Q: Why is my vegetable lasagna watery?
Eggplant and zucchini contain a lot of water. Roasting them first and using a thick tomato sauce helps prevent a watery lasagna.
Q: Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese makes an excellent higher-protein substitute. Blend it first for a smoother filling.
Q: Can I add meat?
Absolutely. Cooked ground beef, turkey, chicken, or lamb can be added to the tomato sauce.
Q: Can I use only zucchini?
Yes. Replace the eggplant with additional zucchini, although roasting the zucchini well is especially important to control moisture.
Q: Can I use only eggplant?
Yes. Simply replace the zucchini with additional eggplant.
Q: Can I add feta cheese?
Definitely. Crumbled feta adds a delicious salty Mediterranean flavor. Add about ½ cup between the layers or over the top.
Q: Can I freeze this lasagna?
Yes. Cool completely, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Q: How long do leftovers last?
Store covered in the refrigerator for up to 4 days.
Q: How should I reheat it?
Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 350°F (175°C) oven until heated through.
Q: Can I make this without the egg in the ricotta?
Yes. The egg helps bind the ricotta, but it can be omitted for an egg-free version.
Q: What can I serve with Mediterranean vegetable lasagna?
Serve with a Greek salad, cucumber-tomato salad, roasted vegetables, garlic bread, or a simple arugula salad with lemon and olive oil.
Q: How can I increase the protein?
Use part-skim ricotta, add cottage cheese to the filling, or add chicken, turkey, lean beef, or chickpeas to the layers.
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