Description
This Best Vegetarian Lasagna recipe is a hearty and delicious dish featuring layers of roasted vegetables, fresh spinach, creamy ricotta cheese, marinara sauce, and a blend of mozzarella and pecorino cheeses. Roasting the mushrooms, bell peppers, zucchini, and onions brings out their natural sweetness and depth of flavor, making this lasagna a perfect comforting meal for vegetarians and meat-eaters alike.
Ingredients
Scale
Vegetables & Olive Oil
- Extra-virgin olive oil, for roasting and tossing noodles
- 8 ounces cremini mushrooms, stemmed and quartered
- 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch pieces
- ½ medium yellow onion, cut into ½-inch pieces
- Sea salt and freshly ground black pepper, to taste
Lasagna
- 15 lasagna noodles*
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
- 3 cups whole milk ricotta cheese (24 ounces)
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
Ricotta Mixture
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper, several grinds
Garnish
- Fresh basil leaves or chopped fresh parsley
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9×13-inch baking dish. Place the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread evenly and roast for 20 to 25 minutes, until tender and browned around the edges. Reduce the oven temperature to 400°F.
- Cook Lasagna Noodles: While vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Make Ricotta Filling: In a large bowl, combine the ricotta cheese, grated garlic, lemon zest, sea salt, and several grinds of black pepper. Stir until the mixture is well blended.
- Assemble the Lasagna – First Layer: Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Lay down a layer of noodles. Spread half of the ricotta mixture evenly over the noodles, then layer half the fresh spinach, followed by half the roasted vegetables. Dot with ⅔ cup of marinara sauce over the vegetables.
- Assemble the Lasagna – Second Layer: Add another layer of noodles. Spread the remaining ricotta mixture over the noodles, then layer the remaining spinach and roasted vegetables. Top with another ⅔ cup marinara sauce.
- Top with Final Layers and Cheese: Place the remaining noodles on top. Spread the remaining ⅔ cup marinara sauce evenly over the noodles. Sprinkle the mozzarella and pecorino cheeses evenly over the top.
- Bake: Bake the assembled lasagna in the 400°F oven for 30 minutes, or until the cheeses are browned and bubbling.
- Rest and Serve: Remove from the oven and let the lasagna stand for 20 minutes to set. Garnish with fresh basil or chopped parsley before slicing and serving.
Notes
- This vegetarian lasagna is loaded with roasted vegetables and fresh spinach, delivering a flavorful and satisfying meatless meal.
- Use gluten-free lasagna noodles to easily make this dish gluten-free.
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives and ensure the noodles and marinara are vegan-friendly.
- Letting the lasagna rest after baking helps it hold together when sliced.
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg
