Four-Layer Mediterranean Vegetable Lasagna

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A vibrant vegetarian lasagna featuring four distinct layers of grilled vegetables, ricotta, tomato sauce, and mozzarella cheese. This Italian-inspired vegetarian recipe, ready in about 80 minutes, pairs eggplant, zucchini, 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), sliced into 1/4-inch rounds eggplant
• 2 medium, sliced lengthwise into 1/4-inch strips zucchini
• 2 large, seeded and sliced into strips red bell pepper
• 4 tbsp olive oil
• 9 sheets, cooked al dente lasagna noodles
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups tomato sauce
• 3 cloves, minced garlic cloves
• 1/4 cup chopped fresh basil leaves
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper

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Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 1 tbsp olive oil over 1 medium eggplant sliced into 1/4-inch rounds, 2 medium zucchini sliced lengthwise into 1/4-inch strips, and 2 large red bell peppers sliced into strips. Season with 1 tsp salt and 1/2 tsp black pepper. Grill vegetables for 3-4 minutes per side until tender and grill marks appear. Set aside.
2. Step 2: In a medium bowl, combine 1 1/2 cups ricotta cheese, 1/4 cup chopped fresh basil, 3 minced garlic cloves, and 1/2 tsp salt and 1/2 tsp black pepper. Mix until smooth.
3. Step 3: Preheat oven to 375°F. Spread 1/2 cup tomato sauce on the bottom of a 9x13-inch baking dish. Layer 3 cooked lasagna noodles over the sauce. Spread half the ricotta mixture over noodles, then layer half the grilled vegetables, 3/4 cup tomato sauce, and 2/3 cup shredded mozzarella cheese.
4. Step 4: Repeat layering with 3 noodles, remaining ricotta mixture, remaining vegetables, 3/4 cup tomato sauce, and 2/3 cup mozzarella. Top with final 3 noodles, remaining 1 cup tomato sauce, 2/3 cup mozzarella cheese, and 1/2 cup grated Parmesan cheese.
5. Step 5: Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden. Let rest 10 minutes before cutting and serving.