Vegetarian Mediterranean Lasagna (2024)

This easy Mediterranean Lasagna is loaded with layers of creamy feta cheese sauce, classic ricotta, plenty of mozzarella, artichoke hearts, sun-dried tomatoes, zucchini, garlic, and herbs. It's THE BEST vegetarian lasagna you'll ever have and it's SO simple to throw together!

You'll Love This

• This easy Greek lasagna is one of our family's favorite meals. It's got that "Sunday night dinner" flavor but it's easy enough for a busy weeknight dinner. If you have time, this is a really fun meal for the kids to help assemble also! Make sure an adult does all the slicing and prep work on the stove, but the kids can help spread the sauce and layer the noodles, cheese, and veggies!
• This veggie lasagna is loaded with - what else, VEGGIES! It's a great way to enjoy that classic comfort food, while still getting a hearty serving of vegetables also. As you know, here at Midwest Foodie, we LOVE comfort food. But it's always nice to sneak some veggies into that indulgent dish to make it more filling and a little lighter!
• It's easy to customize based on what's in your fridge. Use extra artichoke hearts if you don't have sun-dried tomatoes. Add extra spinach in place of the sliced zucchini. Use this recipe as a blueprint and make it your own! Just DON'T SKIP that creamy feta cheese sauce! It's like a Greek-inspired bechamel and it's SO GOOD.
• If you loved this easy lasagna recipe, be sure to check out my Cottage Cheese Lasagna, my Lazy Ravioli Lasagna, or my No Boil Lasagna.

Instructions

Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.

Add ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper to a bowl.

Mix to combine and set aside.

Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.

Add feta and heavy cream to the pan.

Stir to combine and cook for 3-5 minutes or until the feta melts into a creamy sauce.Remove from heat and stir in ½ a cup of Parmesan.

Stir until melted. Set aside.

Spread ½ a cup of spaghetti sauce in the bottom of a 9x13 inch pan. Layer 4 noodles on top of the sauce, overlapping them slightly. Spread half the ricotta mixture in an even layer over the noodles.

Then spread the spinach and artichoke hearts in an even layer.

Add ½ a cup shredded mozzarella and drizzle ½ a cup of sauce over the mozzarella.

Add 4 more noodles, overlapping them slightly.Spread all of the feta mixture in an even layer on top of the noodles. Add sun-dried tomatoes and add another ½ cup shredded mozzarella.

Add 4 noodles, overlapping slightly. Then spread remaining ricotta on top and arrange zucchini slices in a single layer.

Add another ½ cup of shredded mozzarella. Then drizzle another ½ cup of sauce.

Add the remaining 4 noodles, overlapping slightly.Add remaining sauce, spreading it in an even layer.

Top with remaining mozzarella and add ½ a cup of shredded Parmesan.

Cover tightly with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes.Let baked lasagna rest for 10 minutes. Garnish with fresh parsley and enjoy!

Tips

• Use tongs to toss the cooked noodles and keep them separate. The noodles will try as hard as they can to stick together, which is why it's important to toss them in oil right after they've cooked. Gently picking the noodles up with the tongs will ensure that they peel apart easily without breaking.
• It may seem like there's a lot of liquid in the pan after it bakes. But don't worry - as it sits and cools, the liquid will be re-absorbed. Veggies release a lot of moisture as they cook. But the lasagna will soak it right up after it sits for 10 minutes.

Make Ahead

• This easy vegetable lasagna is the perfect make ahead meal! You can assemble it completely, cover with foil and then pop it in the fridge for up to 3 days before baking.
• I like to let it come to room temp for about 30-60 minutes before baking, but if you bake it right from the fridge, just be sure to add an extra 10-15 minutes of cook time so that it's warmed through.

Freezing Lasagna

• This Greek veggie lasagna also does great when frozen! Assemble the lasagna, cover it with foil, and place inside a large Ziploc baggy.
• Pop it in the freezer and freeze for up to 3 months.
• You can thaw it overnight in the fridge before baking, and then just plan to add 10-15 minutes of additional bake time.
• Or you can bake it right from frozen and plan to add an additional 25-30 minutes of baking time.

When is Lasagna Cooked

• When you've made the lasagna ahead of time and refrigerated or frozen it, it can be hard to know when it's cooked through.
• A few things to look for in determining if your lasagna is done include:
  • The sauce/liquid in the pan around the edges is bubbling
  • The cheese on top is melted
  • Try sticking a butterknife directly in the center of the lasagna all the way to the bottom of the pan. Remove the knife and carefully feel the blade of the knife to see if it is warm. If the center of your lasagna is warm, the blade of the knife will come out warm. If it is cold, your lasagna needs a bit longer.

Family Favorites

• Greek Baked Pasta Recipe
• Easy No-Boil Pasta Bake
• Vegetarian Bolognese Pasta
• Easy Caprese Mac and Cheese
• Quick Garlic Butter Noodles
• Cheese Stuffed Shells

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Recipe

Mediterranean Lasagna

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4.7 from 13 reviews

This easy Mediterranean Lasagna is loaded with a layer of creamy feta cheese sauce, classic ricotta, plenty of mozzarella, artichoke hearts, sun-dried tomatoes, zucchini, garlic, and herbs. It's THE BEST vegetarian lasagna you'll ever have and it's SO simple to throw together!

• Author: Kylie
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Stove Top + Oven
• Cuisine: Italian

Ingredients

UnitsScale

• 16 lasagna noodles, cooked al dente
• 15 oz. whole milk ricotta cheese
• 1 egg
• 2 teaspoons dried oregano, divided
• 1 tablespoon olive oil
• 6 cloves garlic, thinly sliced
• 8 oz. feta cheese
• 6 tablespoons heavy cream
• 1 cup shredded Parmesan
• 24 oz. spaghetti sauce
• 8 oz. shredded mozzarella cheese (2 cups)
• 1 small zucchini, sliced about ¼" thick
• ½ cup julienne-cut sun-dried tomatoes
• 2 cups fresh baby spinach leaves
• 12 oz. artichoke hearts, drained
• Kosher salt
• fresh cracked pepper
• fresh chopped parsley

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See Also

Butternut Squash & Spinach White Lasagna

Instructions

1. Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.
2. Heat oven to 375 degrees.
3. In a small bowl, combine ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper. Set aside.
4. Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.
5. Add feta and heavy cream to the pan.
6. Stir to combine and cook for 3-5 minutes or until the feta melts into a creamy sauce.
7. Remove from heat and stir in ½ a cup of Parmesan until melted. Set aside.
8. Spread ½ a cup of spaghetti sauce in the bottom of a 9x13 inch pan. Layer 4 noodles on top of the sauce, overlapping them slightly. Spread half the ricotta mixture in an even layer over the noodles.
9. Then spread the spinach and artichoke hearts in an even layer.
10. Add ½ a cup of shredded mozzarella cheese and drizzle ½ a cup of sauce over the mozzarella.
11. Add 4 more noodles, overlapping them slightly.
12. Spread all of the feta mixture in an even layer on top of the noodles. Add sun-dried tomatoes and add another ½ cup shredded mozzarella.
13. Add 4 noodles, overlapping slightly. Then spread the remaining ricotta on top and arrange zucchini slices in a single layer.
14. Add another ½ cup of shredded mozzarella. Then drizzle another ½ cup of sauce.
15. Add the remaining 4 noodles, overlapping slightly.
16. Add remaining sauce, spreading it in an even layer. Top with remaining mozzarella and add ½ a cup of shredded Parmesan.
17. Cover tightly with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes.
18. Let baked lasagna rest for 10 minutes. Garnish with fresh parsley and enjoy!

Equipment

9x13 baking dish

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Notes

Use tongs to toss the cooked noodles and keep them separate. The noodles will try as hard as they can to stick together, which is why it's important to toss them in oil right after they've cooked. Gently picking the noodles up with the tongs will ensure that they peel apart easily without breaking.

It may seem like there's a lot of liquid in the pan after it bakes. But don't worry - as it sits and cools, the liquid will be re-absorbed. Veggies release a lot of moisture as they cook. But the lasagna will soak it right up after it sits for 10 minutes.

To make lasagna ahead of time, assemble, cover with foil and refrigerate for up to 3 days before baking. Plan to add about 10-15 minutes of extra bake time when baking straight from the fridge.

To make ahead and freeze, transfer foil-covered lasagna to a large Ziploc bag and freeze for up to 3 months. If baking from frozen, plan to bake for 25-30 extra minutes.

You'll know the lasagna is cooked through when the sauce/liquid in the pan around the edges is bubbling, and the cheese on top is melted. Also, you can try sticking a butterknife directly in the center of the lasagna all the way to the bottom of the pan. Remove the knife and carefully feel the blade of the knife to see if it is warm. If the center of your lasagna is warm, the blade of the knife will come out warm. If it is cold, your lasagna needs a bit longer.

Nutrition

• Serving Size:
• Calories: 483
• Sugar: 8.7 g
• Sodium: 752.2 mg
• Fat: 15.1 g
• Saturated Fat: 8.2 g
• Carbohydrates: 61.1 g
• Fiber: 13.4 g
• Protein: 25.9 g
• Cholesterol: 62.8 mg