This vegetable lasagna is a celebration of Mediterranean flavors: roasted eggplant, tender zucchini, sweet bell peppers, aromatic herbs, and a luxurious three-cheese garlic sauce that brings everything together. It’s hearty enough to satisfy meat-lovers, elegant enough for entertaining, and comforting enough for a cozy family dinner.
Unlike traditional pasta-based lasagna, this version uses layers of vegetables instead of noodles, allowing the natural flavors and textures of the produce to shine. The result is lighter, gluten-free, and deeply satisfying, with a creamy finish that feels indulgent without being overwhelming.
INGREDIENTS
Vegetable Layers
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1 large eggplant (about 400 g), sliced lengthwise into ¼-inch (6 mm) slices
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2 medium zucchinis (about 300 g total), sliced lengthwise into ¼-inch (6 mm) slices
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1 large yellow bell pepper, seeded and sliced into wide strips
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1 large red bell pepper, seeded and sliced into wide strips
Roasting & Seasoning
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4–5 tablespoons extra-virgin olive oil
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1 teaspoon sea salt, plus more to taste
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½ teaspoon freshly ground black pepper
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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½ teaspoon smoked paprika
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½ teaspoon crushed red pepper flakes (optional)
Tomato & Herb Layer
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2 cups crushed tomatoes (or good-quality marinara)
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2 tablespoons tomato paste
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2 cloves garlic, finely minced
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1 tablespoon fresh basil, chopped
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1 tablespoon fresh parsley, chopped
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1 teaspoon sugar or honey (optional, to balance acidity)
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Salt and pepper to taste
Three-Cheese Garlic Herb Drizzle
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1½ cups whole milk, warm
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3 cloves garlic, finely minced or grated
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½ cup shredded mozzarella
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¼ cup grated Parmesan
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¼ cup crumbled feta or soft goat cheese
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1 tablespoon fresh thyme or oregano, finely chopped
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Salt and white pepper to taste
For Assembly & Topping
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½ cup shredded mozzarella
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¼ cup grated Parmesan
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Fresh chopped parsley or basil, for garnish
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Optional: cherry tomatoes, roasted or fresh, for serving
EQUIPMENT
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Large baking sheets
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Parchment paper
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Medium saucepan
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Whisk
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9×9-inch (or similar) baking dish
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Aluminum foil
STEP-BY-STEP INSTRUCTIONS
1. Prepare the Eggplant (Important for Texture)
Eggplant naturally contains a lot of moisture, which can make the lasagna watery if not handled correctly.
Lay the eggplant slices on a baking sheet and lightly sprinkle both sides with salt. Let them rest for 20–30 minutes. This draws out excess moisture and any bitterness. After resting, pat the slices thoroughly dry with paper towels.
This step makes a huge difference in flavor and structure, so don’t skip it.
2. Roast the Vegetables
Preheat your oven to 400°F (200°C).
Arrange the eggplant, zucchini, and bell peppers on parchment-lined baking sheets. Drizzle with olive oil and sprinkle evenly with salt, pepper, oregano, thyme, smoked paprika, and red pepper flakes if using.
Roast for 20–25 minutes, flipping once halfway through, until:
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Eggplant is tender and lightly caramelized
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Zucchini is soft but not mushy
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Bell peppers are sweet, slightly blistered, and aromatic
Remove from the oven and set aside. Reduce oven temperature to 375°F (190°C).
3. Make the Tomato & Herb Layer
In a saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook for 30 seconds, just until fragrant.
Stir in crushed tomatoes, tomato paste, basil, parsley, sugar (if using), salt, and pepper. Simmer gently for 10–15 minutes, stirring occasionally, until thickened and richly flavored.
This sauce should be thicker than pasta sauce, so it supports the vegetable layers rather than soaking them.
4. Prepare the Creamy Garlic Herb Three-Cheese Drizzle
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in warm milk, stirring constantly until smooth. Continue cooking until the sauce thickens enough to coat the back of a spoon.
Add garlic and cook for another 30 seconds. Reduce heat to low and stir in mozzarella, Parmesan, and feta (or goat cheese) until melted and creamy.
Season with salt, white pepper, and fresh herbs. Remove from heat. The sauce should be pourable but rich.
5. Assemble the Lasagna
Lightly grease your baking dish.
Layer 1:
Spread a thin layer of tomato sauce on the bottom. Add a layer of eggplant slices, slightly overlapping.
Layer 2:
Spoon some tomato sauce over the eggplant, then drizzle lightly with cheese sauce.
Layer 3:
Add zucchini slices, followed by more tomato sauce and a drizzle of cheese sauce.
Layer 4:
Add red and yellow bell peppers, tomato sauce, and cheese sauce.
Repeat the layering process until all vegetables are used, finishing with eggplant on top.
Sprinkle the top generously with shredded mozzarella and Parmesan.
6. Bake
Cover the dish loosely with foil and bake at 375°F (190°C) for 30 minutes.
Remove foil and bake for an additional 15–20 minutes, until the top is golden, bubbling, and lightly crisped.
7. Rest & Serve
Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This allows the layers to set and makes serving much easier.
Finish with fresh herbs and, if desired, roasted cherry tomatoes and extra cheese drizzle on the plate.
SERVING SUGGESTIONS
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Serve with crusty bread or focaccia
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Pair with a simple arugula salad and lemon vinaigrette
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Excellent alongside grilled fish or chicken, or completely satisfying on its own
STORAGE & MAKE-AHEAD
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Refrigerates well for up to 4 days
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Flavors deepen overnight, making it perfect for meal prep
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Can be frozen (fully baked) for up to 2 months
FINAL NOTES
This Mediterranean vegetable lasagna is proof that comfort food doesn’t need pasta or meat to feel indulgent. The roasted vegetables bring sweetness and depth, while the creamy garlic herb three-cheese drizzle ties everything together in a luxurious, restaurant-quality way.