I grew up making lasagna the lazy way—layers, a lot of cheese, and a forgiving oven—and this Mediterranean take became my go-to when summer zucchini and sun‑dried tomatoes were at their peak. It swaps heavy meat sauces for briny feta, creamy ricotta, tender artichokes and bright herbs, giving you a lighter, flavor-forward lasagna that’s perfect for weeknights, potlucks, or a meatless Sunday dinner.

Why you’ll love this dish

This Mediterranean lasagna is a great middle ground: comforting like traditional lasagna but fresher and quicker to assemble. It’s ideal when you want something showy without a whole-day commitment. The ricotta and feta layer offers tang and creaminess so you don’t miss meat, while sun-dried tomatoes and artichokes give concentrated umami and texture. Zucchini keeps it seasonal and cuts richness.

“A weeknight winner — the tangy feta wakes up every bite, and my picky eaters loved it.” — home cook review

Vegetarian-friendly and easy to adapt for gluten-free or low-carb eaters.
Uses pantry staples plus a few jarred items for quick prep.
Scales well for guests or leftovers that reheat beautifully.

How this recipe comes together

Before you dig in, here’s the quick process overview so you know what to expect:

Boil lasagna noodles al dente and prep a simple cheese-herb filling.
Slice zucchini and open jars (artichokes, sun-dried tomatoes).
Build layers: cheese mixture, noodles, mozzarella, and veggies.
Bake covered, uncover to brown, then rest so slices set.

This is mostly assembly work — no simmering big pots — and total hands-on time is modest.

What you’ll need

Lasagna noodles (regular or no-boil if you skip pre-cooking)
Feta cheese (crumbled) — adds tang; goat cheese can substitute for extra creaminess
Ricotta cheese — the base for the creamy layer (use whole-milk ricotta for best texture)
Mozzarella cheese (shredded) — for melt and stretch; provolone can blend in
Artichoke hearts (canned or jarred, drained and quartered)
Sun-dried tomatoes (oil-packed preferred; chop roughly)
Zucchini (thinly sliced)
Garlic (minced)
Fresh or dried herbs (basil, oregano; fresh basil brightens the final dish)
Olive oil
Salt and black pepper

Notes: If you want to keep it lower sodium, rinse jarred artichokes and sun-dried tomatoes. For a gluten-free version, use GF lasagna sheets. To add protein, stir in cooked crumbled sausage or browned ground lamb.

How to prepare it

Preheat the oven to 375°F (190°C).
Cook lasagna noodles according to package directions until just al dente; drain and lay flat to avoid sticking. If using no-boil noodles, skip this step and ensure your filling is moist.
In a mixing bowl, combine crumbled feta, ricotta, minced garlic, chopped herbs, a pinch of salt and several grinds of black pepper. Stir until evenly mixed.
Lightly oil a 9×13-inch baking dish. Spread a thin layer of the cheese mixture on the bottom to prevent sticking.
Lay down a single layer of noodles. Spoon and spread some cheese mixture over the noodles. Sprinkle shredded mozzarella. Scatter artichoke pieces, chopped sun-dried tomatoes, and a single layer of zucchini slices.
Repeat layering (noodles → cheese → mozzarella → veggies) until you reach the top of the dish. Finish with a generous layer of shredded mozzarella.
Drizzle a little olive oil over the top and season with a light pinch of salt and pepper. Cover the dish tightly with foil.
Bake covered for 25 minutes. Remove the foil and bake another 15 minutes, or until cheese is bubbly and golden.
Let the lasagna rest 10–15 minutes before slicing so the layers set and you get clean pieces.

How to serve Mediterranean Lasagna

Slice into squares and serve warm, garnished with torn fresh basil and a drizzle of good olive oil.
Pair with a crisp green salad (arugula with lemon vinaigrette) or a simple cucumber-tomato salad to cut richness.
For wine pairings: a chilled Sauvignon Blanc or a light Chianti-style red works nicely.
Serve with crusty bread to soak up any juices, or offer roasted eggplant and olives for a fuller Mediterranean spread.

Storage and reheating tips

Cool lasagna to room temperature (no more than 2 hours) then refrigerate in an airtight container for up to 3–4 days.
To reheat single portions: cover with foil and bake at 350°F (175°C) until heated through, or microwave 2–3 minutes, checking temperature. Internal temp should reach 165°F (74°C).
To freeze: wrap tightly with plastic wrap and foil or place in a freezer-safe container for up to 2–3 months. Thaw in the fridge overnight before reheating.
Safe handling: discard leftovers left out longer than 2 hours; reheat thoroughly to recommended temperature.

Pro chef tips

Don’t over-salt the cheese layer—feta and sun-dried tomatoes add lots of saltiness already. Taste and adjust.
Slice zucchini thin so it cooks through without adding water. You can also salt, rest, and pat dry slices to remove excess moisture.
Use a mix of fresh and dried herbs for a reliable flavor: dried oregano in the cheese mix and fresh basil for finishing.
Let it rest before serving; resting prevents a soupy lasagna and yields neater slices.
For extra depth, toss the sun-dried tomatoes in a tablespoon of their oil (or olive oil) with a little garlic before layering.

Creative twists

Add greens: Fold wilted spinach or chopped Swiss chard into the ricotta mix for color and nutrients.
Meat option: Brown ground lamb or beef with a pinch of cinnamon and cumin for a Mediterranean lamb lasagna layer.
Gluten-free: Use certified GF lasagna noodles or thin slices of eggplant as noodle substitutes.
Vegan swap: Replace ricotta/feta with cashew “ricotta,” use vegan mozzarella, and skip or substitute artichoke packing with oil to avoid added salt.
Crispy top: Sprinkle panko mixed with grated Parmesan and olive oil over the final mozzarella layer before the last 15 minutes for a golden crust.

Your questions answered

Q: Can I assemble this ahead of time?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours before baking. Add an extra 10–15 minutes to the covered baking time if cold from the fridge.

Q: Can I use no-boil noodles?
A: Absolutely. Use them as directed; ensure the cheese mixture and any added liquids are sufficient to hydrate the noodles during baking.

Q: How can I avoid a watery lasagna?
A: Salt and rest watery veggies (zucchini, mushrooms) and pat them dry. Don’t overload with juice-heavy ingredients. Let the cooked lasagna rest before cutting.

Q: Is this freezer-friendly?
A: Yes. Freeze cooked lasagna in portions or whole (well-wrapped) for up to 2–3 months. Thaw overnight in the fridge before reheating.

Q: What if I don’t like feta?
A: Substitute crumbled goat cheese for similar tang, or increase ricotta and add a squeeze of lemon for brightness.

Conclusion

If you like classic lasagna but want something brighter and lighter, this Mediterranean lasagna delivers bold flavor without long simmer times. For a similar take from another home cook, check out this detailed version at Easy Mediterranean Lasagna – Monica Nedeff. If you’re curious about adding meat or following a Mediterranean-diet approach, see this hearty variation here: Mediterranean Diet Lasagna Recipe (with Ground Lamb) | Couple in the Kitchen.