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This Mediterranean Lasagna Recipe is the best you will ever taste! It is packed with delicious Mediterranean flavors, perfectly roasted vegetables, a blend of four cheeses, and baked until golden brown. It’s a twist on a classic that the whole family will love!
See this post What to Serve with Lasagna (50 Best Side Dishes) to complete your lasagna meal experience.
More delicious recipes Classic Italian Lasagna Bolognese with Bechamel Sauce, Simple Steamed Asparagus Recipe, and Authentic Spinach and Ricotta Lasagna with Tomato Sauce.
Best Mediterranean Lasagna Recipe
This hearty meal is pure comfort food and the best vegetarian lasagna recipe ever tasted! The vegetables are tossed in olive oil, lightly seasoned, and slow-roasted to perfection before layering in the Mediterranean lasagna recipe. You already have the oven on for baking the lasagna, so this extra step is easy and worth it!
The perfect blends of cheeses: ricotta, mozzarella, parmigiano, and feta create a cheesy filling while remaining light. This is a great way to eat extra veggies and indulge in a delicious lasagna meal.
Table of Contents
- Best Mediterranean Lasagna Recipe
- Simple Ingredients for Mediterranean Lasagna
- How to Make Easy Mediterranean Lasagna Recipe (Step-by-Step with photos)
- Can I Use No Biol Lasagna Noodles?
- How to Substitute No-Boil Lasagna Noodles for Boiled Lasagna Noodles
- Variations
- Best Pan for Making Lasagna
- Can I make Mediterranean Lasagna Ahead of Time?
- How to Freeze Lasagna
- Top Tips for Easy Mediterranean Lasagna Recipe
- FAQs
- What to Serve with Easy Mediterranean Lasagna Recipe
- Easy Mediterranean Lasagna Recipe Recipe
Simple Ingredients for Mediterranean Lasagna
Easy vegetable lasagna with fresh, healthy roasted vegetables loaded with colorful roasted vegetables and four different kinds of cheese.
Tomato Sauce
- 1 recipe Italian Tomato Sauce (Sugo al Pomodoro) or your favorite pasta sauce
Mediterrarean Lasagna Filling
- Bell peppers red, orange, or yellow
- Zucchini
- Red onions
- Eggplant
- Lemon Zest
- Dried oregano
- Salt and freshly ground black pepper to taste
- Extra-virgin olive oil
- Baby spinach, kale, or chopped Swiss chard leaves
- Whole milk ricotta
- Mozzarella cheese
- Feta cheese
- Fresh parmigiano cheese, plus additional for serving
- Fresh basil for garnish
Pasta
- 12 sheets of lasagna noodles
See the recipe card for quantities.
How to Make Easy Mediterranean Lasagna Recipe (Step-by-Step with photos)
You will love how easy it is to make this incredible vegetarian lasagna!
Make the Italian Tomato Sauce (Sugo al Pomodoro) and set aside.
Preheat oven to 425 degrees F.
Add the eggplant, bell peppers, zucchini, and red onion to a large bowl—season with salt, pepper, and oregano. Add 1/4 cup of olive oil and toss to coat.
Transfer the veggies to a large-rimmed baking sheet lined with aluminum foil.
While the veggies bake, make the filling.
Combine ricotta cheese (remove any excess moisture), 1 cup of mozzarella cheese, feta cheese, 1/2 cup of parmigiano cheese, and lemon zest in a medium mixing bowl.
Mix all the different cheeses and lemon zest until combined.
Roast until the vegetables are soft and slightly browned, about 25 minutes.
Take out of the oven and immediately add the spinach.
Toss with tongs to mix and wilt the greens. Alternatively, using the same method, you can sautee vegetables in a large skillet.
Bring a large pot of salted water to a boil. (skip these steps if using no-boil noodles)
Boil lasagna noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set the cooked pasta flat on a baking sheet lined with parchment paper to prevent sticking.
Grease a 9X13 (or 8X8) rectangular baking dish with the olive oil, add a 1/4 cup of tomato sauce and spread it around the bottom of the pan.
Put a single layer of pasta (use 4-5 depending on size of the dish).
Top with an even layer of tomato sauce and one-third of the vegetable mixture.
Top with a third of the ricotta mixture, and sprinkle with shredded mozzarella.
Add more sauce and finish layering.
Repeat the layers three times with the rest of the ingredients. For the top, cover with remaining mozzarella and parmigiano cheese.
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35-40 minutes if it gets too brown, tent with aluminum foil. Remove from the oven and let it rest for 15 minutes (up to 1 hour) before serving. Garnish with fresh basil, if desired. Enjoy!
Can I Use No Biol Lasagna Noodles?
For this recipe, you cook the lasagna noodles before building the lasagna. This creates a more authentic lasagna recipe. However, you can use no-boil pasta lasagna sheets if you are in a pinch. Here is what you need to do for that.
In this recipe, we boil the lasagna noodles in salted boiling water according to the directions on the package, then lay the cooked noodles on a flat surface so they won’t stick together. See this post on how to cook pasta perfectly every time.
How to Substitute No-Boil Lasagna Noodles for Boiled Lasagna Noodles
Using no-boil lasagna noodles decreases the prep time for homemade lasagna by about 15 minutes. It is a great option to save time if needed. This is the perfect way to do it.
If you use the no-boil variety, add more liquid and cover the lasagna tightly until the end before you brown the cheesy top.
- No-boil lasagna noodles are often thinner than regular lasagna noodles and are already partially cooked in a water bath before they are dried and packaged.
- They don’t require boiling but additional liquid to reconstitute them during baking. Adding ¼ cup of water to the sauce adds the extra liquid for the noodles to cook without drying the lasagna.
- Lasagnas containing no-boil noodles should be tightly covered with a lid or foil during baking so the steam can help cook the noodles. Take off the cover for 5-10 minutes to brown the cheese layer.
Variations
This Mediterranean Lasagna Recipe is simply delicious as-is. You can add some of your favorite flavors to customize it. Here are some options for you:
- Meat: Add meat to the red sauce, such as crumbled and cooked Italian sausage, ground beef, or diced grilled chicken.
- Whole Wheat Noodles: sub the white for whole wheat for extra fiber.
- Veggies: Feel free to add other vegetables, such as mushrooms, artichoke hearts, sun-dried tomatoes, spaghetti squash, cherry tomatoes, fresh tomatoes, or carrots. Add to the vegetable mixture before roasting.
- Greens: You can substitute kale, escarole, or other cooked greens for spinach.
- Cheese: Add other cheeses such as fontina, provolone, or Pecorino Romano.
- Kalamata Olives: add a handful of kalamata olives.
- Spicy: Add a little heat with a sprinkle of red pepper flakes to the vegetable mixture.
Best Pan for Making Lasagna
This is my favorite pan for making lasagna.
Can I make Mediterranean Lasagna Ahead of Time?
Yes! Here are a couple of tips for you.
- This dish can be assembled up to 6 hours before you bake it. Store it in the fridge until you can bake and eat it.
- In an airtight container, you can store any leftover lasagna in the fridge for up to 3 days.
How to Freeze Lasagna
Freezing lasagna is a great way to prepare a future meal without any work!
- Cool the lasagna completely – this helps prevent freezer burn from condensation.
- Transfer to a sturdy freezer-safe container and wrap securely with aluminum foil.
- Freeze the lasagna for 1-2 months.
- Defrost overnight in the refrigerator. Bake as directed.
Top Tips for Easy Mediterranean Lasagna Recipe
- The vegetables can be roasted the day before making the lasagna to save time. Or assemble the whole lasagna, cover it, and refrigerate it up to a day before baking.
- Use whole milk ricotta and mozzarella cheese for the best flavor. That being said. Yes, you can substitute for part-skim versions if you need. The cheese won’t melt as nicely since low-fat cheese contains added stabilizers.
- Use freshly shredded cheese, not a bag of pre-shredded cheese. The bagged shredded cheese from the grocery store often contains anti-caking agents and does not melt smoothly. Read more about why you should shred your own cheese.
- If possible, make your red sauce or pasta sauce (sugo al pomodoro). It takes 20 minutes and is worth the fresh and light flavor. I make mine in large batches and freeze them in containers. I can pull one out whenever I need it for a recipe.
FAQs
Lasagna noodles are the best option for making lasagna. They are flat and wide and have a ruffled edge which helps hold the sauce and other ingredients in place.
Yes, you can use no-boil lasagna noodles. They are specifically designed for making lasagna and don’t require pre-cooking before baking. However, make sure to use enough sauce and other liquids to ensure the noodles cook properly in the oven.
Lasagna has no set number of layers; it can vary depending on personal preference and the size of the pan being used. A typical lasagna might have three to four layers of noodles, meat or vegetable sauce, and cheese filling.
The most common cheeses in lasagna are mozzarella, ricotta, and Parmigiano or Parmesan cheese. Mozzarella is used for its stretchy texture and mild flavor, ricotta for its creamy texture and mild flavor, and Parmesan for its sharp, nutty flavor.
Yes, you can use cottage cheese instead of ricotta cheese in lasagna. However, the texture and flavor of the lasagna will be slightly different.
What to Serve with Easy Mediterranean Lasagna Recipe
Here are a few recipe ideas to serve with Easy Mediterranean Lasagna Recipe. You can also check out this post What to Serve with Lasagna (50 Best Side Dishes).
More Italian recipes you will love
- Spaghetti alla Nerano Recipe (Fried Zucchini Pasta)
- Creamy Parmesan Rice Recipe (Quick and Easy Side)
- Easy Italian Sausage and Peppers Skillet Recipe
- Easy Italian Nachos Recipe (Sheet Pan)
- Easy Italian Tortellini Pasta Salad Recipe
- Baked Cheesy Rotini Pasta
Easy Mediterranean Lasagna Recipe
This Mediterranean Lasagna Recipe is the best you will ever taste! It is packed with perfectly roasted vegetables and a delicious blend of cheeses. It’s a twist on a classic that the whole family will love!
- Total Time: 1 hr 15 min
- Yield: 8 servings 1x
Ingredients
Tomato Sauce
- 1 recipe (4 cups) Italian Tomato Sauce (Sugo al Pomodoro)
Mediterrarean Lasagna Filling
- 2 bell peppers red, green, orange, or yellow, diced
- 2 small zucchini, diced
- 1 red onion, thinly sliced
- 1 medium eggplant, peeled and diced
- Zest of 1 lemon
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup Extra-virgin olive oil
- 2 cups fresh baby spinach, kale, or chopped Swiss chard leaves
- 1 3/4 cups (450 g) whole milk ricotta
- 2 cups (225 g) mozzarella cheese, shredded
- 1/2 cup (225 g) feta cheese
- 1 cup grated fresh parmigiano cheese, plus additional for serving
- Fresh basil, for garnish
Pasta
- 12 sheets lasagna noodles
Instructions
Tomato Sauce
- Make the Italian Tomato Sauce (Sugo al Pomodoro) and set aside.
Mediterrarean Lasagna Filling
- Preheat oven to 425 degrees F.
-
Add the eggplant, bell peppers, zucchini, and red onion to a large bowl—season with salt, pepper, and oregano. Add 1/4 cup of olive oil and toss to coat.
-
Transfer to a large-rimmed baking sheet lined with aluminum foil and roast until the vegetables are soft and slightly browned, about 25 minutes. Take out of the oven and immediately add the spinach. Toss with tongs to mix and wilt the greens. Alternatively, using the same method, you can sautee vegetables in a large skillet.
-
Reduce oven temperature to 400 degrees F. to get ready for the lasagna.
- Combine ricotta cheese (remove any excess moisture), 1 cup of mozzarella cheese, feta cheese, 1/2 cup of parmigiano cheese, and lemon zest in a medium mixing bowl. Mix until combined.
Cook Lasagna Noodles
- Bring a large pot of salted water to a boil. (skip these steps if using no-boil noodles)
- Boil lasagna noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set the cooked pasta flat on a baking sheet lined with parchment paper to prevent sticking.
Assemble Lasagna
- Grease a 9X13 (or 8X8) rectangular baking dish with the olive oil, add a 1/4 cup of tomato sauce and spread it around the bottom of the pan.
- Put a single layer of pasta (use 4-5 depending on size of the dish).
- Top with an even layer of tomato sauce, one-third of the vegetable mixture, and a third of the ricotta mixture, and sprinkle with shredded mozzarella.
- Repeat the layers three times with the rest of the ingredients. For the top, cover with remaining mozzarella and parmigiano cheese.
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35-40 minutes if it gets too brown, tent with aluminum foil. Remove from the oven and let it rest for 15 minutes (up to 1 hour) before serving. Garnish with fresh basil, if desired. Enjoy!
Storage: cool completely, cover well, refrigerate for up to 3 days, or freeze.
Notes
Top Tips
- The vegetables can be roasted the day before making the lasagna to save time. Or assemble the whole lasagna, cover it, and refrigerate it up to a day before baking.
- Use whole milk ricotta and mozzarella cheese for the best flavor. That being said. Yes, you can substitute for part-skim versions if you need. The cheese won’t melt as nicely since low-fat cheese contains added stabilizers.
- Use freshly shredded cheese, not a bag of pre-shredded cheese. The bagged shredded cheese from the grocery store often contains anti-caking agents and does not melt smoothly. Read more about why you should shred your own cheese.
- If possible, make your red sauce or pasta sauce (sugo al pomodoro). It takes 20 minutes and is worth the fresh and light flavor. I make mine in large batches and freeze them in containers. I can pull one out whenever I need it for a recipe.
Can I make Mediterranean Lasagna Ahead of Time?
Yes! Here are a couple of tips for you.
- This dish can be assembled up to 6 hours before you bake it. Store it in the fridge until you’re ready to bake and eat it.
- In an airtight container, you can store any leftover lasagna in the fridge for up to 3 days.
How to Freeze Lasagna
Freezing lasagna is a great way to prepare a future meal without any work!
- Cool the lasagna completely – this helps prevent freezer burn from condensation.
- Transfer to a sturdy freezer-safe container and wrap securely with aluminum foil.
- Freeze the lasagna for 1-2 months.
- Defrost overnight in the refrigerator. Bake as directed.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
This was a huge hit, one of my favorite lasagna recipes!
Thank you! It is fresh and packed with veggies which I love.
It tasted better than I’d expected! I wasn’t sure about the red sauce and feta combination but wow! I will be making this again!
Yes, I tested the recipe with and without, and I loved the combination and yummy flavor twist. Happy you loved it.
This recipe was AMAZING!! It was the easiest lasagna I have ever made and everyone loved it! I can’t say enough good things about it. The only thing I forgot was the basil which I was very disappointed about because I have a lot of fresh basil in my garden but I can’t wait to make this lasagna again and this time I won’t forget the basil. Delicious lasagna!!
Yay! It is an easy and super yummy meal that everyone enjoys. Thank you.
I made this for my friends. Great recipe however we didnt like the lemon flavor.
Happy you liked it- I think it adds a little freshness, but feel free to leave it out.
Easily on top 3 lasagnas I’ve ever had. Such a delicious, flavorful and satisfying dish!!
Wow! That’s a huge complement! Thank you.
One of the lasagnas I’ve ever had. I’m a big meat eater, but this lasagna hit the spot and it’s vegetarian! Yum.
I make this recipe for friends and family, and it is a hot hit every time!!