Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

My Favorite Roasted Vegetable Lasagna Recipe: A Cozy, Healthy Comfort Food

Hey there! If you love hearty veggie dishes that feel both healthy and comforting, I have just the recipe for you: roasted vegetable lasagna. This recipe is one of my go-to meals when I want something warm, cheesy, and packed with fresh flavors—without any pasta! I love how the roasted zucchini, eggplant, and yellow squash bring out a slightly sweet, rich taste, which pairs beautifully with the creamy ricotta and melty mozzarella. Plus, it’s a great way to enjoy a bunch of veggies in one delicious dish.

Nutritional Benefits of This Roasted Vegetable Lasagna

This lasagna is a fantastic option if you’re looking to eat more veggies while still enjoying that delicious Italian comfort food vibe. Zucchini, yellow squash, and eggplant are all low-calorie vegetables full of fiber, vitamins, and antioxidants. Roasting them enhances their natural sweetness and reduces their moisture, so you get great texture and flavor without sogginess.

Using ricotta and mozzarella provides a good source of protein and calcium, important for bone health. Plus, since there’s no pasta in this recipe, it’s naturally lower in carbs compared to traditional lasagna, making it a better fit if you’re watching carb intake or just want a lighter meal. The tomato sauce adds lycopene, a powerful antioxidant linked to heart health. The olive oil that we roast the veggies with is a healthy fat that supports your heart too!

Easy Ways to Customize and Adapt the Recipe

• Make it Vegan: Swap the ricotta and mozzarella for vegan cheese options or blend tofu with nutritional yeast to mimic ricotta’s creaminess.
• Add More Herbs: Fresh basil, thyme, or oregano are fantastic additions to the cheese mixture or sauce to boost flavor.
• Boost the Protein: Add cooked lentils or chopped mushrooms to the tomato sauce for an extra savory touch.
• Make it Creamier: Mix an egg into the ricotta as suggested in the optional ingredients for extra firmness and creaminess.
• Different Veggies: If you don’t have all the vegetables handy, bell peppers, spinach, or even thinly sliced carrots work really well roasted and layered in.

Step-by-Step Roasted Vegetable Lasagna Recipe

Ingredients You’ll Need

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 medium eggplant, thinly sliced
• 3–4 large ripe red tomatoes (saving some for roasting and some for sauce)
• 1 cup ricotta cheese
• 1–1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups tomato sauce or crushed stewed tomatoes
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil (reserve extra for roasting vegetables)
• Fresh sage leaves for garnish
• 1 teaspoon dried oregano or thyme (plus fresh thyme sprigs for garnish)
• Salt and pepper, to taste
• Optional: 1 egg (to mix into ricotta for creaminess and firmness)
• Optional: Fresh basil leaves for layering or garnish

Let’s Cook!

1. Preheat your oven to 400°F (200°C).
2. Slice your zucchini, yellow squash, and eggplant into even thin slices. Lightly brush them with olive oil, then sprinkle with salt, pepper, and dried oregano or thyme.
3. Lay the veggies out in a single layer on baking sheets and roast them for 15–20 minutes, until tender and a bit caramelized. Take them out and let them cool.
4. While veggies roast, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the onion and garlic until the onion is soft and fragrant.
5. Add the tomato sauce or crushed tomatoes, season with salt, pepper, and herbs, and simmer gently for 10 minutes to develop flavor. Then remove from heat.
6. In a bowl, mix the ricotta cheese with an optional beaten egg, a pinch of salt and pepper, and if you like, fresh chopped basil or thyme for extra flavor. Stir until creamy.
7. Lower the oven temperature to 375°F (190°C) and lightly grease your baking dish.
8. Start layering your lasagna: spread a thin layer of tomato sauce on the bottom, then add a layer of roasted veggies (eggplant, zucchini, yellow squash), followed by dollops or a spread of the ricotta mixture, then sprinkle shredded mozzarella on top.
9. Repeat layers until you use up all your ingredients, finishing off with tomato sauce, roasted tomatoes, mozzarella, and a generous sprinkling of Parmesan cheese.
10. Cover the dish with foil and bake for 25–30 minutes. Then remove the foil and bake for another 10–15 minutes until the top is golden and bubbly.
11. Let your lasagna rest for about 10 minutes before slicing. Garnish with fresh sage and thyme leaves, and scatter roasted tomatoes around your plate for a pretty finishing touch. Serve warm and enjoy!

Some Handy Tips to Make It Perfect

• Roast veggies evenly: Make sure to arrange vegetable slices in a single layer without overlapping for perfect roasting.
• Don’t skip resting: Let the lasagna sit after baking so it sets up and slices cleanly.
• Make ahead: This lasagna is great for prepping a day in advance. Just cover and refrigerate, then bake as usual when ready.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a sprinkle of water in the microwave or oven to keep it moist.
• Substitutions: If you don’t have fresh sage or thyme, dried herbs or even Italian seasoning work in a pinch.

Equipment Needed

• Sharp knife and cutting board (for slicing veggies finely and evenly)
• Baking sheets (to roast veggies in one layer)
• Large skillet or sauté pan (to cook onions and garlic and simmer sauce)
• Mixing bowls (for combining ricotta and other ingredients)
• Baking dish (9×13 inch works well for layering lasagna)
• Aluminum foil (to cover during baking)
• Spatula or spoon (for layering and mixing)

Frequently Asked Questions

1. Can I use fresh tomatoes instead of canned tomato sauce? Yes! Just blend or crush ripe tomatoes for a fresh sauce, and simmer with herbs and garlic to enhance flavor.
2. Do I have to include the egg in the ricotta mixture? No, it’s optional. The egg helps the ricotta set better, but the lasagna will still be delicious and creamy without it.
3. How do I make this dish gluten-free? Since this recipe uses vegetables as layers instead of pasta, it’s naturally gluten-free!
4. Can I prepare this ahead of time and freeze it? Absolutely! Assemble the lasagna and freeze before baking. When ready, thaw overnight and bake as directed.
5. What can I serve this lasagna with? A crisp green salad or some crusty bread pairs perfectly for a full meal. I also love a light vinaigrette on the side to brighten things up.

Give It a Try—And Share Your Veggie Lasagna Wins!

I hope you’ll love this roasted vegetable lasagna as much as I do. It’s a great way to pack in nutrients while still enjoying that cheesy, saucy goodness we all crave. If you give it a go, I’d *love* to see your photos or hear your favorite variations—head over to Pinterest and share your creations with me!