Layered Mediterranean Eggplant, Zucchini, and Bell Pepper Lasagna

A sophisticated, vegetable-centric lasagna that replaces heavy tomato sauce with a velvety creamy garlic herb three-cheese drizzle. By roasting the eggplant, zucchini, and bell peppers first, we unlock a smoky depth of flavor that defines this best Mediterranean diet dinner recipe. Perfect for those who want a high-fiber, nutrient-dense meal without sacrificing the "comfort" of a classic bake.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 5

Servings: 8

Course: Main Course

Cuisine: Greek, Italian

Calories: 345

Ingredients Method Notes

Ingredients

2 medium eggplants rounds
2 medium zucchinis rounds
1 red & 1 yellow bell pepper strips
3 tbsp olive oil
1 tsp salt ½ tsp pepper, 1 tsp garlic powder, 1 tsp dried oregano
2 tbsp butter & 2 tbsp flour
1.5 cups milk & 0.5 cup heavy cream
0.5 cup each: Ricotta Mozzarella, Parmesan
1 tsp minced garlic 1 tsp dried basil, 1 tsp dried parsley
9 lasagna sheets cooked/no-boil
Extra mozzarella for topping

Method

Roast vegetables at 400°F (200°C) with oil and spices for 20-25 mins.
Make cheese sauce by creating a roux, adding liquids, then stirring in cheeses/herbs.
Layer sauce, noodles, and veggies in a 9x13 dish. Repeat twice.
Top with mozzarella. Bake at 375°F (190°C) covered for 30 mins, then uncovered for 15 mins.
Rest for 15 minutes before serving.

Notes

The "Tower" Technique: To get the perfectly straight, high-definition layers seen in the photos, use a deep-sided 9x13 pan and press down lightly with a spatula after adding each vegetable layer.
Make-Ahead Tip: You can roast the vegetables up to 2 days in advance and store them in the fridge. This cuts the active prep time in half on the day you want to bake.
Cheese Tip: If you want a sharper, more "Greek" flavor profile, swap 1/4 cup of the ricotta for crumbled feta.