Mediterranean Vegetable Lasagna

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A vibrant lasagna layered with roasted Mediterranean vegetables and creamy béchamel. This mediterranean-inspired pasta (vegetarian) ready in about 75 minutes pairs sheets, no-boil lasagna noodles, olive oil, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 12 sheets, no-boil lasagna noodles
• 1 medium (about 1 lb), sliced into 1/4-inch rounds eggplant
• 2 medium, sliced into 1/4-inch rounds zucchini
• 1 large, sliced into strips red bell pepper
• 4 tbsp olive oil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 cloves, minced garlic cloves
• 4 tbsp all-purpose flour
• 4 tbsp unsalted butter
• 3 cups, warmed whole milk
• 3/4 cup, divided grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup, chopped fresh basil leaves

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium sliced eggplant, 2 medium sliced zucchinis, and 1 large sliced red bell pepper with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Arrange on baking sheets and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, melt 4 tbsp unsalted butter in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 4 tbsp all-purpose flour and cook, whisking constantly, for 2 minutes to form a roux.
3. Step 3: Gradually whisk in 3 cups warmed whole milk and cook for 5-7 minutes, stirring frequently, until the béchamel sauce thickens and coats the back of a spoon. Remove from heat and stir in 1/2 cup grated Parmesan cheese and 1/4 tsp salt.
4. Step 4: In a 9x13 inch baking dish, spread a thin layer of béchamel sauce, then layer 3 lasagna noodles (no-boil), half the roasted vegetables, 1/2 cup béchamel, 3/4 cup shredded mozzarella, and sprinkle with 1/8 tsp black pepper and 2 tbsp chopped fresh basil. Repeat layers twice more to create four layers, finishing with noodles topped by béchamel, remaining mozzarella, and 1/4 cup Parmesan cheese.
5. Step 5: Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for another 10 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.