Include in Print View:

Mediterranean Vegetarian Lasagna

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

Prep Time 25 mins
Cook Time 40 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400  F
Calories: 285
Best Season: Suitable throughout the year
Dietary: Anti-Inflammatory, Heart-Friendly, Liver-Friendly, Lower in Saturated Fat, Vegetarian
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
  • 1 large eggplant (sliced into ¼-inch rounds)
  • 1 large zucchini (sliced into ¼-inch rounds)
  • 1 large red bell pepper (sliced)
  • 1 large yellow bell pepper (sliced)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
    • Tomato Layer
  • 2 cups marinara sauce (or crushed tomatoes seasoned with garlic, oregano & basil)
    • Lasagna Layers
  • 9-12 lasagna noodles (Gluten or Gluten-Free)
    • Light Creamy Garlic Herb Cheese Drizzle
  • 1 cup light ricotta
  • 1/2 cup feta (crumbled)
  • 1/2 cup mozzarella (part-skim)
  • 2 cloves garlic (minced)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp olive oil
  • 1/4 cup unsweetened almond milk or 1% milk
  • pinch salt & pepper
    • Top Layer
  • 1/4 cup mozzarella (part-skim)
  • Optional: (fresh basil or parsley for garnish)
Instructions
    Roasted Vegetable Layers
  1. 1
  2. 2

    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.

    3. Cheese Drizzle
  3. 3
  4. 4

    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.

    5. Assemble & Bake
  5. 5
  6. 6

    Reduce oven to 375°F.

  7. 7
    Lightly grease a 9×13 baking dish.
  8. 8
    Spread a thin layer of marinara.
  9. 9
    Add lasagna noodles, roasted vegetables, and spoonfuls of cheese drizzle.
  10. 10
    Repeat layers until ingredients are used.
  11. 11
    Finish with marinara and sprinkle mozzarella on top.
  12. 12


    Cover with foil. Bake 25 minutes.

    Remove foil and bake 10–15 minutes more until bubbly and lightly golden.

  13. 13

    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.

Keywords: fatty-liver friendly lasagna, mediterranean vegetable lasagna, healthy vegetable lasagna, eggplant zucchini lasagna, liver-friendly dinner, healthy mediterranean recipe, meatless lasagna, high fiber dinner, low saturated fat recipe, comfort food healthy, kimberley’s kookbook, Vegetarian,
Read it online: https://kimberleyskookbook.com/recipe/mediterranean-vegetarian-lasagna/
Kimberley
Sharing my Kookbook collection of simple home-cooked recipes and cozy kitchen moments.

Hi, I’m Kimberley — welcome to Kimberley’s Kookbook.

This is my little corner of the internet where I share my Kookbook collection of simple home-cooked recipes and cozy kitchen moments. I love creating approachable, no-fuss meals that feel comforting, healthy, nourishing, and made with heart. My kitchen isn’t about perfection — it’s about real food, real life, and sharing meals with the people we love.

Here you’ll find everyday recipes, fresh flavors, healthy twists on comfort food, and a sprinkle of kitchen joy along the way. Whether you’re cooking for family, friends, or just yourself, I hope my recipes make your table feel warm and welcoming. So grab a cup of tea, pull up a chair, and let’s cook something delicious together.

💜 Kimberley

Thank you for visiting my Kookbook :)