This isn’t a traditional lasagna—there are no pasta sheets here—but it’s a layered, lasagna-inspired Mediterranean vegetable casserole made with zucchini, eggplant, spinach, cheeses, and a creamy béchamel. It bakes up rich, comforting, and full of fresh flavor. Think of it as a no-noodle lasagna that highlights summer vegetables and Mediterranean herbs.
I started experimenting with zucchini, feta, and spinach after making zucchini fritters, and this dish grew out of that same flavor combination. It’s an easy way to add more vegetables to a meal without losing any of the cozy, satisfying qualities of a baked casserole.
This Mediterranean Vegetable Lasagna swaps zucchini and eggplant for traditional pasta sheets. Use gluten-free flour in the béchamel to keep the whole dish gluten-free. It’s naturally vegetarian, and if you prefer meat, you can fold in browned, seasoned ground beef or lamb into the spinach-feta layer for a heartier version.
I kept the prep straightforward: no pre-roasting and no boiling. Salting the thinly sliced zucchini and eggplant first draws out excess water so the casserole won’t be soggy. After salting and resting, the vegetables go straight into the layered dish. During baking they soften and release a little juice that blends into the béchamel and filling, concentrating the flavors without extra steps.
Mediterranean Vegetable Lasagna
Author: Morgan
Total Time: 1 hour 45 minutes
Yield: 4 servings
Ingredients
- 3 zucchini, sliced very thin lengthwise (a mandoline is helpful)
- 1 small eggplant, sliced thin into rounds
- Salt (for drawing out excess water)
- 8 oz frozen spinach, thawed and well-drained
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- ¼ cup torn mint leaves, plus more for topping
- ¼ cup torn basil leaves, plus more for topping
- ½ teaspoon chili flakes, plus extra for serving
- 1 egg
- ½–¾ cup shredded mozzarella
- 2 tablespoons butter
- 2 cups milk
- 3 tablespoons flour (use gluten-free flour if desired)
- Pinch of nutmeg
- 6 small yellow tomatoes, halved (for topping)
- Parmesan cheese, for sprinkling
- Olive oil, for drizzling
Instructions
- Salt the zucchini and eggplant slices generously on both sides. Place them in a colander to drain for 30 minutes, then layer between double-thick paper towels and let rest another 30 minutes to remove remaining excess liquid.
- While the vegetables are draining, squeeze out as much water as possible from the thawed spinach. Excess water will make the casserole soggy, so be thorough.
- After about an hour of salting and draining, pat the zucchini and eggplant dry with paper towels.
- In a medium bowl, mix the drained spinach with crumbled feta, minced garlic, ¼ cup torn mint, ¼ cup torn basil, ½ teaspoon chili flakes, and the egg until well combined.
- Preheat the oven to 350°F (175°C). Spray an 8″ x 8″ baking dish with nonstick spray or brush with olive oil. Lay a single layer of eggplant slices across the bottom.
- Top the eggplant with a layer of zucchini slices, overlapping slightly. Spread half of the spinach-feta mixture over the zucchini.
- Add another layer of eggplant, then another layer of zucchini. Sprinkle with mozzarella. If desired, add a final layer of zucchini or eggplant.
- To make the béchamel: melt butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute until it thickens and turns slightly golden. Slowly pour in the milk while whisking constantly until the sauce is smooth and thick. Season with a pinch of nutmeg and salt and pepper to taste.
- Pour the béchamel evenly over the layered vegetables. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 20–30 minutes or until the top is lightly browned and bubbling.
- While the lasagna finishes baking, toss the halved yellow tomatoes with ¼ teaspoon red pepper flakes, a few torn mint and basil leaves, and a drizzle of olive oil. When the lasagna is done, remove from the oven and sprinkle the tomato-herb mixture and some grated Parmesan over the top. Let rest 10 minutes before serving.
Tips, Variations, and Serving Suggestions
• If you want a meatier version, stir in browned ground beef or lamb into the spinach-feta mixture before assembling.
• Feel free to add other vegetables such as bell peppers or mushrooms; sauté or roast any extra vegetables if you don’t have room in layers.
• Fresh herbs make a big difference—parsley, dill, or oregano can be used alongside or instead of basil and mint.
• For a lighter version, reduce the amount of cheese or use part-skim mozzarella. For a richer béchamel, use whole milk or add a splash of cream.
Serve this lasagna with a simple green salad, crusty bread if desired, and an extra drizzle of good olive oil. It’s a great vegetarian main for a weeknight dinner or an elegant centerpiece for casual entertaining.
Storage
Cool the casserole to room temperature, then cover and refrigerate. Reheat individual portions in the oven or microwave until heated through. Leftovers can also be frozen in an airtight container—thaw thoroughly before reheating.
This layered vegetable casserole is forgiving and adaptable—use the best fresh produce you have on hand and season to your taste. Enjoy the bright Mediterranean flavors and the satisfying comfort of a baked, cheesy dish without the pasta.
