Baked Four-Layer Mediterranean Vegetable Lasagna

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 pasta recipe (vegetarian), ready in about 85 minutes, pairs eggplant, sliced 1/4-inch thick, zucchini, sliced 1/4-inch thick, and red bell pepper, sliced into strips for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 salt, divided
• 1 tsp black pepper, divided
• 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

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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.