There’s something so comforting about pulling a bubbling lasagna out of the oven. The smell of roasted vegetables, garlic, herbs, and warm tomato sauce filling the kitchen… it just feels like home.
Lately, I’ve been leaning into Mediterranean-style cooking — not just because it’s delicious, but because it’s gentle on the body and supportive of liver health. And this recipe has quickly become one of my favorite cozy, nourishing bakes.
This Mediterranean Veg Lasagna is layered with roasted eggplant, zucchini, red and yellow peppers, rich herbed tomato sauce, and finished with a light creamy garlic-herb three-cheese drizzle. It’s colorful, hearty, and satisfying — without feeling heavy.
I’ve lightened the cheese, used olive oil as the main fat, and packed in plenty of high-fiber vegetables.
The result is comfort food that loves your liver back 💙
It’s perfect for:
- Family dinners
- Meal prep for the week
- A cozy weekend bake
- Sharing with friends who “don’t even notice it’s healthy”
Pair it with a simple lemon-oil oil salad and a beautiful glass of sparkling water, and you’ve got a beautiful Mediterranean-inspired meal.
I hope this dish brings warmth to your kitchen the way it does to mine.
Happy cooking,
Kimberley
Mediterranean Vegetarian Lasagna
Description
This Mediterranean-inspired vegetable lasagna is a cozy oven-baked hug in a dish. Layers of roasted eggplant, zucchini, and colorful peppers are tucked between tender noodles and rich herbed tomato sauce, then finished with a light creamy garlic-cheese drizzle. Comforting, colorful, and gently nourishing, this bake proves that wholesome food can still feel indulgent.
Ingredients
Roasted Vegetable Layers
Tomato Layer
Lasagna Layers
Light Creamy Garlic Herb Cheese Drizzle
Top Layer
Instructions
Roasted Vegetable Layers
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Preheat oven to 400°F.
Lay eggplant, zucchini, and peppers on a baking sheet.
Drizzle with olive oil, sprinkle with salt and pepper.
Roast 15–20 minutes until softened. Set aside.
Cheese Drizzle
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In a bowl, mix ricotta, feta, mozzarella, garlic, oregano, basil, olive oil, and milk.
Stir until smooth and spoonable.
Season lightly with salt and pepper.
Assemble & Bake
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Reduce oven to 375°F.
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Lightly grease a 9×13 baking dish.
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Spread a thin layer of marinara.
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Add lasagna noodles, roasted vegetables, and spoonfuls of cheese drizzle.
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Repeat layers until ingredients are used.
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Finish with marinara and sprinkle mozzarella on top.
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Cover with foil. Bake 25 minutes.Remove foil and bake 10–15 minutes more until bubbly and lightly golden.
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Let stand 10 minutes before slicing. Garnish with fresh herbs if desired.
Nutrition Facts
Serving Size 8
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 18mg6%
- Sodium 420mg18%
- Total Carbohydrate 32g11%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Light cheeses and olive oil keep this dish lower in saturated fat
- High-fiber vegetables support liver wellness
- Garlic and herbs add flavor without extra salt
- Perfect for meal prep — leftovers reheat beautifully
Nutrition Note
Nutritional values are estimates and may vary depending on specific ingredients used.
