There’s something uniquely satisfying about pulling a deeply golden, bubbling lasagna from the oven. The aroma fills the kitchen, promising layers of flavour and comfort. While I adore the traditional version, this Mediterranean Vegetable Lasagna is the one I return to time and again. It’s packed with sun-drenched vegetables like aubergine, courgettes, and sweet red peppers, all roasted to bring out their natural sweetness. Instead of a heavy meat sauce, we use a bright, basil-infused tomato sauce and a lusciously creamy ricotta and feta filling that melts into every layer.

I used to struggle with vegetable lasagna turning out a bit watery until I discovered the trick of roasting the vegetables first. This simple step concentrates their flavour and removes excess moisture, ensuring every slice holds its shape beautifully. This isn’t just a meat-free alternative; it’s a standalone star dish. It works beautifully for a relaxed Sunday dinner with family, or when you need an impressive main course for vegetarian guests. The combination of textures—the tender vegetables, the creamy cheese, and the perfectly cooked pasta—makes every bite a genuine pleasure.

Recipe Overview

This Mediterranean Vegetable Lasagna is a journey of textures and tastes. We layer sheets of pasta with sweet roasted vegetables, a rich and herby tomato sauce, and a wonderfully creamy ricotta and feta cheese mixture. The whole dish is topped with a final layer of cheese that bakes to a glorious golden-brown crust. I’ve found through testing that adding a touch of lemon zest to the ricotta filling really brightens up all the flavours and cuts through the richness. It’s a hearty, satisfying meal that feels both wholesome and wonderfully indulgent.

• Prep Time: 40 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 30 minutes (plus resting time)
• Servings: 8 people
• Difficulty: Medium

Why You’ll Love This Mediterranean Vegetable Lasagna

• Genuine Flavour: Roasting the aubergine, courgettes, and peppers caramelises their natural sugars, creating a deep, savoury-sweet flavour base that you just don’t get from boiling or frying.
• A Truly Satisfying Main: This is a substantial and fulfilling vegetarian dish. The combination of pasta, creamy ricotta, and vegetables means nobody will be left feeling hungry.
• Flexible Recipe: You can easily swap the vegetables based on the season. Butternut squash in the autumn or asparagus in the spring would be wonderful additions.
• Great for Gatherings: It’s an ideal centrepiece for a family meal or when hosting friends. You can assemble it ahead of time, which frees you up when your guests arrive.
• Family Tested: My whole family enjoys this one. Even my son, who claims not to like aubergine, always asks for a second helping when it’s hidden amongst all that creamy cheese!

Mediterranean Vegetable Lasagna

⏱️ 35 min prep  •  🍳 75 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best results, I recommend using good-quality tinned tomatoes and full-fat ricotta. The richness of the cheese is essential for that luxurious, creamy texture. I often use Mutti brand passata as its sweetness provides a brilliant base for the sauce without needing any added sugar.

• For the Roasted Vegetables:
• 2 medium aubergines (about 600g), sliced into 1cm rounds
• 2 large courgettes (about 500g), sliced into 1cm rounds
• 2 red bell peppers, deseeded and roughly chopped
• 1 large red onion, cut into wedges
• 4 tbsp olive oil
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• For the Tomato Sauce:
• 1 tbsp olive oil
• 2 cloves garlic, finely chopped
• 700g tomato passata
• 1 tsp dried basil (or a handful of fresh, chopped)
• A pinch of salt and pepper
• For the Creamy Ricotta Filling:
• 500g full-fat ricotta cheese
• 150g feta cheese, crumbled
• 1 large free-range egg, beaten
• 50g Parmesan cheese, finely grated
• Zest of 1 lemon
• A handful of fresh parsley, chopped
• For Assembly:
• 12 dried lasagna sheets (no-pre-cook kind)
• 150g mozzarella cheese, grated

Sara’s Tip: Don’t be tempted to use low-fat ricotta here. The full-fat version provides the necessary creaminess and structure to the cheese layer, preventing it from becoming grainy or watery during baking.

How to Make Mediterranean Vegetable Lasagna

The process involves three main stages: roasting the vegetables, making the sauce, and assembling the layers. We’ll tackle them one by one, and you’ll see how it all comes together in a very straightforward way.

1. Roast the Vegetables: Preheat your oven to 200°C (180°C fan). Spread the sliced aubergine, courgettes, peppers, and red onion across two large baking trays. Drizzle with 4 tablespoons of olive oil, sprinkle with the dried oregano, and season generously with salt and pepper. Toss well to coat. Roast for 25-30 minutes, turning halfway, until the vegetables are tender and slightly caramelised at the edges.
2. Make the Tomato Sauce: While the vegetables are roasting, heat 1 tablespoon of olive oil in a saucepan over a medium heat. Add the chopped garlic and cook for about a minute until fragrant, being careful not to let it burn. Pour in the tomato passata, add the basil, and season with salt and pepper. Bring to a simmer and let it bubble gently for 10-15 minutes to allow the flavours to meld.
3. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta, crumbled feta, beaten egg, grated Parmesan, lemon zest, and chopped parsley. Mix everything together until it’s well combined. Have a little taste and add a pinch of salt and pepper if you think it needs it (the feta is already quite salty).
4. Start Assembling: It’s time to build our lasagna! Spread a thin layer (about a quarter) of the tomato sauce over the bottom of a large ovenproof dish (approx. 20cm x 30cm). I find this prevents the first layer of pasta from sticking.
5. Layer the Pasta and Fillings: Place a single layer of 3-4 lasagna sheets over the sauce. Top with one-third of the roasted vegetables, followed by one-third of the creamy ricotta mixture, dotting it over the veg.
6. Repeat the Layers: Repeat the process twice more: another quarter of the tomato sauce, a layer of pasta, a third of the veg, and a third of the ricotta mix. Finish with a final layer of pasta sheets.
7. Final Topping and Baking: Pour the remaining tomato sauce over the top layer of pasta, ensuring it’s fully covered. Sprinkle evenly with the grated mozzarella. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling and the pasta is cooked through. If it starts to brown too quickly, you can cover it loosely with foil for the last 10 minutes.
8. The Essential Rest: This is a crucial step! Once out of the oven, let the lasagna rest for at least 10-15 minutes before slicing. This allows the layers to set, so you get clean, beautiful slices rather than a sloppy pile on the plate.

Tips From My Kitchen

• Don’t Skip the Rest: It’s tempting to dive right in, but letting the lasagna stand is non-negotiable. It allows the cheese and sauces to settle, making it much easier to cut and serve.
• The Secret Step: I learned that salting the aubergine slices and letting them sit for 20 minutes before roasting can draw out excess moisture and bitterness. Just rinse and pat them dry thoroughly before oiling and roasting. This helps guarantee your lasagna won’t be watery.
• Make-Ahead Magic: You can assemble the entire lasagna (without baking) up to a day in advance. Just cover it tightly and store it in the fridge. You may need to add an extra 10 minutes to the baking time when cooking from chilled.
• Storage: Leftovers are fantastic! Store any remaining lasagna in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or in the oven at 160°C until hot all the way through.

Equipment You’ll Need

• 2 Large Baking Trays
• Large Saucepan
• Medium Mixing Bowl
• Large Rectangular Ovenproof Dish (approx. 20cm x 30cm)
• Spatula

Common Mistakes to Avoid

• Overcrowding the Roasting Pan: Don’t pile all the vegetables onto one tray. They will steam instead of roast, which means less flavour and more moisture. Use two trays to give them space to caramelise properly.
• Using Cold Ingredients: If you’ve made the sauce or ricotta mix ahead of time, let them come to room temperature for about 30 minutes before assembling. Building a lasagna with ice-cold fillings can increase the baking time significantly.
• Skipping the Sauce on the Bottom: That first layer of tomato sauce in the dish is key. It creates a buffer that prevents the bottom pasta sheets from drying out or sticking to the pan.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. This lasagna is a brilliant canvas for other flavours and ingredients.

• A Little Heat: For those who like a spicy kick, add 1/2 teaspoon of chilli flakes to the tomato sauce along with the garlic. It adds a lovely background warmth.
• Vegan Version: This recipe adapts well. Use a good-quality vegan ricotta and feta, a plant-based mozzarella for the top, and omit the egg from the cheese filling. Ensure your pasta sheets are egg-free.
• Add More Protein: To make it even heartier, you can stir a tin of drained, rinsed green or brown lentils into the tomato sauce. For a non-vegetarian meal, this lasagna pairs surprisingly well with a simple side dish, like my Lemon Garlic Chicken.

What to Serve With Mediterranean Vegetable Lasagna

This is a complete meal in itself, but a few simple sides can round it out beautifully.

• A Crisp Green Salad: A simple salad of rocket and mixed leaves with a sharp lemon vinaigrette cuts through the richness of the cheese perfectly.
• Garlic Bread: A classic for a reason! Use it to mop up any leftover sauce on your plate. You can’t go wrong.
• Wine Pairing: A crisp, dry white wine like an Italian Pinot Grigio or a Sauvignon Blanc complements the vegetable and tomato flavours without overpowering them.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. My favourite way to do this is to fully assemble the lasagna, then cover it tightly with foil and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge 30 minutes beforehand and add about 10-15 minutes to the initial baking time.

Why did my vegetable lasagna turn out watery?

This is a common issue! It’s usually caused by excess moisture from the vegetables. Roasting them first, as we do in this recipe, is the best way to prevent this. Also, ensuring you use full-fat ricotta and letting the lasagna rest after baking are key steps to avoid a watery result.

How do I store and reheat leftovers?

Cover leftovers tightly or transfer to an airtight container and store in the fridge for up to 3 days. You can also freeze individual portions for up to 3 months. To reheat, you can use a microwave or place it in an oven-safe dish, cover with foil, and bake at 160°C (140°C fan) for 20-25 minutes, or until heated through.

Can I use different vegetables?

Of course! This recipe is very adaptable. Sliced mushrooms, butternut squash chunks, or spinach (wilted and squeezed of all excess water) would all be delicious additions or substitutions. Just be sure to roast any watery vegetables first.

Do I need to pre-cook my lasagna sheets?

For this recipe, I use the ‘no-pre-cook’ or ‘oven-ready’ dried lasagna sheets that are widely available in supermarkets. The moisture from the sauces is sufficient to cook them perfectly in the oven. If you only have fresh lasagna sheets, they will also work well and won’t need pre-cooking.

Mediterranean Vegetable Lasagna

A vibrant and cheesy lasagna packed with roasted Mediterranean vegetables, a rich tomato sauce, and a creamy ricotta and feta filling.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 680

Ingredients Method Notes

Ingredients

  

For the Roasted Vegetables

• 2 medium aubergines about 600g, sliced into 1cm rounds
• 2 large courgettes about 500g, sliced into 1cm rounds
• 2 red bell peppers deseeded and roughly chopped
• 1 large red onion cut into wedges
• 4 tbsp olive oil
• 1 tsp dried oregano
• Salt and freshly ground black pepper

For the Tomato Sauce

• 1 tbsp olive oil
• 2 cloves garlic finely chopped
• 700 g tomato passata
• 1 tsp dried basil or a handful of fresh, chopped
• A pinch of salt and pepper

For the Creamy Ricotta Filling

• 500 g full-fat ricotta cheese
• 150 g feta cheese crumbled
• 1 large free-range egg beaten
• 50 g Parmesan cheese finely grated
• Zest of 1 lemon
• A handful of fresh parsley chopped

For Assembly

• 12 dried lasagna sheets no-pre-cook kind
• 150 g mozzarella cheese grated

Method

 

1. Roast the Vegetables: Preheat your oven to 200°C (180°C fan). Spread the sliced aubergine, courgettes, peppers, and red onion across two large baking trays. Drizzle with 4 tablespoons of olive oil, sprinkle with the dried oregano, and season generously with salt and pepper. Toss well to coat. Roast for 25-30 minutes, turning halfway, until the vegetables are tender and slightly caramelised at the edges.
2. Make the Tomato Sauce: While the vegetables are roasting, heat 1 tablespoon of olive oil in a saucepan over a medium heat. Add the chopped garlic and cook for about a minute until fragrant, being careful not to let it burn. Pour in the tomato passata, add the basil, and season with salt and pepper. Bring to a simmer and let it bubble gently for 10-15 minutes to allow the flavours to meld.
3. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta, crumbled feta, beaten egg, grated Parmesan, lemon zest, and chopped parsley. Mix everything together until it's well combined. Have a little taste and add a pinch of salt and pepper if you think it needs it (the feta is already quite salty).
4. Start Assembling: It's time to build our lasagna! Spread a thin layer (about a quarter) of the tomato sauce over the bottom of a large ovenproof dish (approx. 20cm x 30cm). I find this prevents the first layer of pasta from sticking.
5. Layer the Pasta and Fillings: Place a single layer of 3-4 lasagna sheets over the sauce. Top with one-third of the roasted vegetables, followed by one-third of the creamy ricotta mixture, dotting it over the veg.
6. Repeat the Layers: Repeat the process twice more: another quarter of the tomato sauce, a layer of pasta, a third of the veg, and a third of the ricotta mix. Finish with a final layer of pasta sheets.
7. Final Topping and Baking: Pour the remaining tomato sauce over the top layer of pasta, ensuring it's fully covered. Sprinkle evenly with the grated mozzarella. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling and the pasta is cooked through. If it starts to brown too quickly, you can cover it loosely with foil for the last 10 minutes.
8. The Essential Rest: This is a crucial step! Once out of the oven, let the lasagna rest for at least 10-15 minutes before slicing. This allows the layers to set, so you get clean, beautiful slices rather than a sloppy pile on the plate.

Notes

Letting the lasagna rest for at least 10-15 minutes after baking is crucial for it to set, ensuring clean and perfect slices.

I really hope you enjoy making this Mediterranean Vegetable Lasagna. It’s a true labour of love that is so worth the effort when you see those beautiful, distinct layers and taste the incredible depth of flavour. It’s a recipe that always gets compliments in my house, and I’m sure it will in yours too. If you give it a try, I’d love to hear how it went for you in the comments below!

Happy cooking,
Sara