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Vegetarian lasagna mediterranean diet image of lasagna in a plate with a fork

Easy Mediterranean Diet Lasagna Recipe (Vegetarian)

Are you looking for a delicious and easy vegetarian lasagna recipe that is packed with flavor and nutrition? This healthy Mediterranean diet lasagna recipe is made with fresh vegetables and lots of high-protein cheese. It is a great way to enjoy a vegetarian meal that's satisfying, nutritious, and requires little prep time. 
Prep Time 30 minutes
Cook Time 40 minutes
30 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 12 slices
Calories 203 kcal


For assembly:

  • 16 whole grain lasagna noodles cooked al dente
  • 3 cups shredded mozzarella cheese
  • 1/2 cup kalamata olives
  • 12 ounces artichoke hearts drained
  • 1/2 cup sun-dried tomatoes optional

Ingredients for Tomato Sauce:

  • 2 tablespoons olive oil extra virgin
  • 1 medium onion chopped
  • 2 cloves garlic pressed, or minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil
  • 24 ounces marinara sauce

Fresh veggies & Cheese Mix

  • 2 tablespoons olive oil
  • 1 medium carrot
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 red bell pepper
  • 1 handful fresh baby spinach leaves
  • 1 cup whole milk ricotta cheese
  • 1 cup cottage cheese
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning


  • Heat oven to  375˚F.
  • Bring a large pot of lightly salted water to a boil. Boil lasagna sheets in boiling water until al dente, for about 8 minutes. Drain the pasta, and rinse with cold water. Set aside.

How to Make Tomato Sauce:

  • To make the tomato sauce, heat the olive oil over medium heat in a large skillet. Add onions and garlic and sauté until the onion is translucent. Add Italian seasoning (or substitute with teaspoon dried oregano), salt, pepper, basil and sautee for another minute. Add tomato sauce. Simmer for about 10 more minutes, until thickened. Set aside.

How to make Cheese Sauce:

  • In a separate pan, heat olive oil over medium-high heat. Add carrot, zucchini, yellow squash, and red bell pepper to the pan. Sauté the veggies until they are tender, stirring occasionally.
  • Once the vegetables are soft, add in a handful of fresh baby spinach and cook until wilted.
  • Transfer the sautéed veggies to a blender, add ricotta cheese and cottage cheese. Blend until the mixture is smooth.
  • Stir freshly ground black pepper and Italian seasoning into the cheese and vegetable mixture, to taste.

How to Assemble Lasagna:

  • To assemble, add 1/2 cup pasta sauce to a 9×13 baking dish and spread evenly. Arrange 3 cooked lasagna sheets in a single layer. Spread ⅓ of the tomato sauce mixture, ⅓ of the vegetable & cheese mixture, and a cup of mozzerella cheese, in an even layer. Repeat this step for a total of 2 layers.
  • For the third and final layer, add 3 lasagna sheets topped with remaining tomato sauce. Add artichoke hearts, kalamata olives and sun-dried tomatoes (optional). Add the remaining cheese mixture and a finish with mozzarella cheese.
  •  Poke 9 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 40 minutes.
  • Remove foil and broil for 3 to 5 minutes, or until cheese turns golden brown. Let lasagna rest 30 minutes before slicing.


Store leftovers in an airtight container in the fridge for up to 3 days, or cover with foil paper.  You can also freeze leftover lasagna for up to 3 months. 
You'll know when the lasagna is cooked through when the sauce in the pan is bubbling and the cheese on top has melted. 


Serving: 1sliceCalories: 203kcalCarbohydrates: 13gProtein: 11gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 800mgPotassium: 515mgFiber: 3gSugar: 7gVitamin A: 1776IUVitamin C: 25mgCalcium: 189mgIron: 2mg
Keyword easy lasagna, lasagna recipe, Mediterranean Diet, Vegetarian
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