Layered Mediterranean Vegetable Lasagna

Posted by: Authentic Flavors Made Easy

This Layered Mediterranean Vegetable Lasagna is filled with tender roasted vegetables, creamy ricotta, spinach, mozzarella, feta, and a rich tomato sauce, creating a hearty, colorful meal that’s perfect for family dinners or special occasions.

Prep Time: 30 minutes
Cook Time: 50–55 minutes
Rest Time: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 8

Ingredients

For the Vegetables

• 2 tablespoons olive oil
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 eggplant, thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon thyme
• Salt and black pepper, to taste

For the Cheese Filling

• 2 cups (450 g) ricotta cheese
• 2 cups (225 g) shredded mozzarella cheese, divided
• ½ cup (50 g) grated Parmesan cheese
• ½ cup (75 g) crumbled feta cheese
• 2 cups chopped fresh spinach
• 1 large egg
• 2 tablespoons chopped fresh parsley

For Assembly

• 12 lasagna noodles, cooked according to package directions
• 4 cups (960 ml) marinara sauce
• 2 tablespoons chopped fresh basil, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the zucchini, yellow squash, eggplant, bell peppers, onion, garlic, olive oil, oregano, basil, thyme, salt, and pepper together. Spread on a baking sheet and roast for 20 minutes, stirring halfway through.
3. In a large bowl, combine the ricotta, 1 cup mozzarella, Parmesan, feta, spinach, egg, and parsley until well mixed.
4. Spread a thin layer of marinara sauce over the bottom of a greased 9×13-inch baking dish.
5. Layer 3 lasagna noodles, one-third of the cheese mixture, one-third of the roasted vegetables, and one-third of the marinara sauce.
6. Repeat the layers two more times.
7. Top with the remaining mozzarella cheese.
8. Cover with foil and bake for 35 minutes.
9. Remove the foil and bake for an additional 15–20 minutes, until the cheese is melted and golden brown.
10. Let the lasagna rest for 10 minutes before slicing.
11. Garnish with fresh basil and serve.

Serving Suggestions

• Garlic bread
• Greek salad
• Roasted asparagus
• Steamed green beans
• Crusty artisan bread

Tips

• Roast the vegetables ahead of time to reduce excess moisture.
• Fresh mozzarella can be used for an even creamier texture.
• Prepare the lasagna up to 24 hours in advance and refrigerate before baking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.