Baked Fourth Layer Mediterranean Vegetable Lasagna

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A colorful baked lasagna featuring four layers of roasted Mediterranean vegetables and a rich tomato sauce, perfect for a vegetarian main course. This mediterranean-inspired vegetarian (mediterranean) ready in about 100 minutes pairs medium (about 1 lb) eggplant, medium zucchini, large red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (about 1 lb) eggplant
• 2 medium zucchini
• 1 large red bell pepper
• 1 medium yellow onion
• 4 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 9 sheets lasagna noodles
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 425°F. Slice 1 medium eggplant and 2 medium zucchinis lengthwise into 1/4-inch thick strips. Cut 1 large red bell pepper into 1/2-inch wide strips. Toss all vegetables with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and lightly caramelized.
2. Step 2: Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves; sauté for 5 minutes until softened and fragrant. Add 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until sauce thickens.
3. Step 3: Bring a large pot of salted water to a boil and cook 9 lasagna noodles according to package instructions until al dente (about 8 minutes). Drain and lay flat to prevent sticking.
4. Step 4: Lower oven temperature to 375°F. In a 9x13-inch baking dish, spread 1/3 cup tomato sauce on the bottom. Layer 3 noodles, 1/3 of roasted vegetables, 1/2 cup ricotta cheese, 1/3 cup tomato sauce, and 1/3 cup shredded mozzarella cheese. Repeat layering three times, finishing with mozzarella and 1/2 cup grated Parmesan on top.
5. Step 5: Cover tightly with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden. Let rest 10 minutes before slicing and serving.