Description
This Best Vegetarian Lasagna features a delicious medley of roasted vegetables, tender lasagna noodles, and a creamy ricotta filling layered with fresh spinach and rich cheeses. Roasted to bubbly perfection with flavorful marinara sauce and a blend of mozzarella and pecorino, this lasagna is a hearty and satisfying meatless meal perfect for family dinners or entertaining.
Ingredients
Units
Scale
Vegetables and Base
- Extra-virgin olive oil
- 8 ounces cremini mushrooms, stemmed and quartered
- 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 1 medium zucchini, cut into 1/2-inch pieces
- 1/2 medium yellow onion, cut into 1/2-inch pieces
- Sea salt and freshly ground black pepper
- 15 lasagna noodles
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
- 2 cups grated low-moisture, part-skim mozzarella cheese
- 1/2 cup grated pecorino cheese
- Fresh basil leaves or chopped fresh parsley, for garnish
Ricotta Filling
- 3 cups whole milk ricotta cheese (24 ounces)
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly oil a 9×13-inch baking dish. Spread the mushrooms, red bell pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast Vegetables: Arrange the vegetables in an even layer on the baking sheet and roast for 20 to 25 minutes until tender and browned around the edges. After roasting, reduce the oven temperature to 400°F.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.
- Prepare Ricotta Filling: In a large bowl, combine the whole milk ricotta cheese, grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir well until all ingredients are fully incorporated.
- Assemble the Lasagna – First Layer: Spread 1 cup of marinara sauce on the bottom of the prepared baking dish to prevent sticking. Arrange a layer of noodles over the sauce, then spread half of the ricotta filling evenly on top. Layer half of the fresh spinach over the ricotta, followed by half of the roasted vegetables. Dot the vegetables with ⅔ cup of remaining marinara sauce.
- Assemble the Lasagna – Second Layer: Repeat the layering with another layer of noodles, the remaining ricotta mixture, the rest of the spinach, the remaining roasted vegetables, and another ⅔ cup of marinara sauce.
- Top the Lasagna: Place the final layer of noodles over the assembled layers. Spread the last ⅔ cup of marinara sauce on top. Sprinkle evenly with the grated mozzarella and pecorino cheeses.
- Bake the Lasagna: Place the lasagna in the oven at 400°F and bake for 30 minutes, or until the cheese on top is browned and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it stand for 20 minutes to set. Garnish with fresh basil leaves or chopped parsley. Slice and serve warm.
Notes
- For best texture, use regular lasagna noodles rather than no-boil noodles. Regular noodles will be more tender in the finished lasagna.
- If you prefer no-boil noodles, use about ¾ of a 1-pound box since they are shorter. Cover the lasagna and bake for 40 to 50 minutes until noodles are tender, then uncover and bake until cheese is bubbly and browned.
- To make a vegan version, substitute the ricotta mixture with vegan ricotta and omit the shredded cheeses on top. Bake covered at 400°F for 30 to 50 minutes until the pasta is tender and the lasagna is heated through.
Nutrition
- Serving Size: 1 slice (1/8 of the recipe)
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
