Baked Four-Layer Mediterranean Vegetable Lasagna

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A hearty baked lasagna featuring four distinct layers of roasted Mediterranean vegetables and creamy béchamel sauce. This mediterranean-inspired pasta (vegetarian) ready in about 85 minutes pairs medium eggplant, sliced 1/4-inch thick, medium zucchini, sliced 1/4-inch thick, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium eggplant, sliced 1/4-inch thick
• 2 medium zucchini, sliced 1/4-inch thick
• 1 large red bell pepper, sliced into strips
• 1 medium yellow squash, sliced 1/4-inch thick
• 4 tbsp olive oil
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 9 sheets lasagna noodles, cooked
• 1 1/2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 4 tbsp all-purpose flour
• 4 tbsp unsalted butter
• 3 cups whole milk
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium sliced eggplant, 2 medium sliced zucchini, 1 large sliced red bell pepper, and 1 medium sliced yellow squash with 4 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper; spread evenly on baking sheets and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, prepare béchamel sauce by melting 4 tbsp unsalted butter in a saucepan over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Whisk in 4 tbsp all-purpose flour and cook for 2 minutes to form a roux. Gradually whisk in 3 cups whole milk and stir continuously over medium heat until sauce thickens and coats the back of a spoon, about 6-8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Reduce oven to 375°F. Spread a thin layer of béchamel sauce on the bottom of a 9x13 baking dish. Layer 3 cooked lasagna noodles on top, followed by one-quarter of the roasted vegetables, 1/3 cup ricotta cheese, 1/2 cup mozzarella, a sprinkle of fresh basil, and a drizzle of béchamel. Repeat layering three more times ending with mozzarella and 1/2 cup grated Parmesan on top.
5. Step 5: Cover with foil and bake for 30 minutes, then uncover and bake an additional 15 minutes until bubbly and golden. Let rest for 10 minutes before slicing.