Description
This best vegetarian lasagna features layers of roasted vegetables, spinach, marinara sauce, and ricotta cheese, all topped with melted mozzarella and pecorino. It’s a hearty, flavorful, and comforting dish perfect for gatherings and family dinners.
Ingredients
Scale
Vegetables
- 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
Lasagna Components
- 15 lasagna noodles
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
- 3 cups whole milk ricotta cheese (24 ounces)
Seasonings & Garnishes
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Fresh basil leaves or chopped fresh parsley, for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly oil a 9×13-inch baking dish to prevent sticking.
- Roast vegetables: Place mushrooms, red bell pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Toss to coat and spread in a single layer. Roast for 20 to 25 minutes until vegetables are tender and browned around the edges. After roasting, reduce oven temperature to 400°F.
- Cook lasagna noodles: While vegetables roast, bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and toss with a small drizzle of olive oil to keep them from sticking.
- Prepare ricotta filling: In a large bowl, combine whole milk ricotta cheese, grated garlic, lemon zest, 1 teaspoon sea salt, and several grinds of freshly ground black pepper. Stir well to incorporate all ingredients evenly.
- 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, then spread half of the ricotta mixture evenly on top. Add half of the fresh spinach in an even layer, followed by half of the roasted vegetables. Dot the vegetables with approximately ⅔ cup of marinara sauce.
- Assemble the lasagna – second layer: Repeat the layering process by adding a second layer of noodles, the remaining ricotta mixture, remaining spinach, remaining roasted vegetables, and another ⅔ cup of marinara sauce.
- Top the lasagna: Add the last layer of noodles on top. Spread the remaining ⅔ cup of marinara sauce evenly over the noodles. Then sprinkle 2 cups grated mozzarella and ½ cup grated pecorino cheese evenly over the top.
- Bake: Place the lasagna in the preheated 400°F oven and bake for 30 minutes, or until the cheese is browned and bubbling.
- Rest and garnish: Remove lasagna from the oven and let it stand for 20 minutes to set. Garnish with fresh basil leaves or chopped fresh parsley. Slice and serve warm.
Notes
- This homemade vegetarian lasagna is loaded with roasted veggies, spinach, tomato sauce, and a creamy ricotta cheese filling.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- For a vegan variation, substitute ricotta and cheeses with plant-based alternatives and ensure the marinara sauce contains no animal products.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 370
- Sugar: 7g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
