Description
This Best Vegetarian Lasagna recipe brings together roasted vegetables, creamy ricotta filling, and layers of tender lasagna noodles baked with marinara sauce and cheeses for a delicious and hearty meal perfect for family dinners.
Ingredients
Scale
Vegetables and Sauce
- 2 tablespoons 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 ½-inch pieces
- ½ medium yellow onion, cut into ½-inch pieces
- Sea salt and freshly ground black pepper to taste
- 15 lasagna noodles
- 3 cups marinara sauce, 24 ounces
- 3 cups fresh spinach
Cheeses
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
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
Garnish
- Fresh basil leaves or chopped fresh parsley, for garnish
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 bell pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread them out evenly and roast for 25 minutes, until tender and browned around the edges. Then reduce the oven temperature to 400°F.
- Cook Lasagna Noodles: While the 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 little olive oil to prevent sticking.
- Make Ricotta Filling: In a large bowl, combine the ricotta cheese, grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir well to mix all ingredients evenly.
- Assemble the Lasagna Layers: Spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Lay down a layer of noodles, then half of the ricotta filling, spreading it evenly. Add half of the fresh spinach on top, followed by half of the roasted vegetables. Dot this layer with ⅔ cup of the remaining marinara sauce.
- Repeat Layers: Add another layer of noodles, then the remaining ricotta mixture, spinach, and vegetables. Top with another ⅔ cup of marinara sauce and then the final layer of noodles.
- Top with Sauce and Cheese: Spread the remaining ⅔ cup of marinara sauce evenly over the final noodle layer. Sprinkle the mozzarella cheese and pecorino evenly on top.
- Bake the Lasagna: Bake in the oven at 400°F for 30 minutes until the cheese is melted, browned, and bubbling.
- Rest and Garnish: Remove the lasagna from the oven and let it stand for 20 minutes to firm up before slicing. Garnish with fresh basil leaves or chopped parsley, then serve.
Notes
- For best texture use regular lasagna noodles rather than no-boil noodles, which can be shorter and affect layering.
- If using no-boil noodles, use about ¾ of a 1-pound box and cover the lasagna during baking, baking for 40 to 50 minutes until tender, then uncover and bake until cheese browns.
- To make vegan lasagna, substitute the ricotta filling with vegan ricotta, omit cheeses on top, cover and bake at 400°F for 30 to 50 minutes until heated through and tender.
- Tossing cooked noodles with olive oil prevents sticking and makes layering easier.
- Roasting the vegetables enhances their flavor and adds great texture to the lasagna.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
