Description
Creamy Mediterranean Vegetable Lasagna Bake is a rich and comforting vegetarian lasagna packed with roasted zucchini, colourful bell peppers, eggplant, cherry tomatoes, red onion, garlic, feta, Kalamata olives, and layers of melted mozzarella in a creamy tomato sauce.
Ingredients
1 medium zucchini (about 200 g), diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small eggplant (about 250 g), diced
1 cup (150 g) cherry tomatoes, halved
1 small red onion, diced
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 cups (480 ml) tomato sauce
1 cup (240 ml) heavy cream
1/2 cup (120 g) cream cheese, softened
1/2 cup (50 g) grated Parmesan cheese
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
9 lasagna noodles
1 1/2 cups (150 g) shredded mozzarella cheese
3/4 cup (85 g) crumbled feta cheese
1/3 cup (40 g) Kalamata olives, sliced
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
2 tbsp fresh basil leaves
1 tbsp fresh parsley
1 tbsp crumbled feta
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish and set it aside.
2. Place the zucchini, red and yellow bell peppers, eggplant, cherry tomatoes, red onion, and minced garlic on a large baking sheet. Drizzle with olive oil and season with oregano, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly until evenly coated.
3. Roast the vegetables for 25–30 minutes, stirring halfway through, until tender and lightly caramelized around the edges.
4. While the vegetables roast, cook the lasagna noodles according to the package directions until just al dente. Drain them carefully and lay them flat on a clean surface so they do not stick together.
5. In a saucepan over medium-low heat, combine the tomato sauce, heavy cream, softened cream cheese, Parmesan, oregano, garlic powder, salt, and black pepper. Stir continuously for 4–5 minutes until the cream cheese has melted and the sauce is smooth and creamy. Do not allow the sauce to boil.
6. Remove the roasted vegetables from the oven and transfer them to a large bowl. Gently stir in the sliced Kalamata olives, fresh parsley, and chopped basil. Mix just enough to distribute the ingredients without breaking down the roasted vegetables.
7. Spread a thin layer of creamy tomato sauce across the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
8. Add about one-third of the roasted vegetable mixture, one-third of the crumbled feta, one-third of the mozzarella, and another layer of creamy tomato sauce.
9. Repeat the noodles, roasted vegetables, feta, mozzarella, and creamy sauce two more times. Finish with the remaining mozzarella and Parmesan on top so the surface becomes golden and bubbly during baking.
10. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow the lasagna to heat through while keeping the layers moist and tender.
11. Carefully remove the foil and return the lasagna to the oven. Bake for another 15–20 minutes, until the cheese is completely melted, bubbling, and golden around the edges.
12. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This allows the creamy layers to set slightly and makes the lasagna easier to serve neatly.
13. Sprinkle the top with fresh basil leaves, chopped parsley, crumbled feta, and red pepper flakes if desired.
14. Slice into generous portions and serve warm, making sure each serving gets plenty of roasted vegetables, creamy tomato sauce, melted cheese, feta, and Kalamata olives.
Notes
Roast the vegetables with enough space on the baking sheet so they caramelize instead of steaming.
Don’t boil the creamy tomato sauce. Keep the heat at medium-low and stir gently until the sauce is smooth.
Cook the lasagna noodles just until al dente because they will continue cooking in the oven.
If the roasted vegetables release a lot of liquid, drain some of it before assembling the lasagna to help prevent watery layers.
Fresh basil and parsley add brightness and balance the creamy sauce and roasted vegetables.
Let the finished lasagna rest for 10–15 minutes before slicing so the layers have time to set.
Add red pepper flakes for a pleasant spicy contrast to the creamy sauce and naturally sweet roasted vegetables.
You can assemble the lasagna ahead of time, cover it tightly, and refrigerate it until ready to bake. If very cold from the refrigerator, it may require a little extra baking time.
Mushrooms, spinach, broccoli, additional zucchini, or extra bell peppers can be substituted or added. Cook and drain high-moisture vegetables properly before layering.
A good-quality jarred tomato or marinara sauce works well. Choose one without an overly strong flavour so the roasted vegetables and herbs remain prominent.
Goat cheese can be substituted for feta for a softer and tangier flavour.
To prevent watery lasagna, roast the vegetables until excess moisture has cooked away, avoid overcrowding the baking sheet, and allow the finished lasagna to rest before slicing.
Store leftovers covered tightly in the refrigerator and reheat individual portions in the microwave or oven until heated through.
Serve with a crisp green salad, Greek salad, roasted vegetables, warm crusty bread, olives, marinated vegetables, hummus, or a cucumber and tomato salad.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean