Description
This Best Vegetarian Lasagna recipe features roasted cremini mushrooms, red bell pepper, zucchini, and fresh spinach layered with a flavorful ricotta filling and rich marinara sauce. Topped with mozzarella and pecorino cheeses, this comforting baked dish is perfect for a hearty family meal.
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, to taste
- Freshly ground black pepper, to taste
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
Pasta
- 15 lasagna noodles (regular lasagna noodles recommended)
Cheeses
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
- 3 cups whole milk ricotta cheese (24 ounces)
Ricotta Filling Seasonings
- 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
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, sprinkle with sea salt and black pepper, and toss to coat evenly. Spread the vegetables out on the sheet and roast for 25 minutes, or until tender and browned around the edges. Then reduce the oven temperature to 400°F.
- Cook the noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain the noodles and toss with a drizzle of 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 several grinds of freshly ground black pepper. Stir thoroughly until well mixed.
- Assemble the lasagna – first layer: Spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Layer noodles over the sauce, then spread half of the ricotta mixture evenly over the noodles. Add half the fresh spinach, then half the roasted vegetables. Dot with ⅔ cup of the remaining marinara sauce.
- Assemble the lasagna – second layer: Add another layer of noodles, then the remaining ricotta mixture spread evenly. Top with the remaining spinach and roasted vegetables. Spoon another ⅔ cup of marinara sauce over the vegetables.
- Top and bake: Place the remaining noodles on top. Spread the final ⅔ cup of marinara sauce evenly over the noodles. Sprinkle the top with grated mozzarella and pecorino cheeses. Bake in the preheated 400°F oven for 30 minutes, or until the cheese is browned and bubbling.
- Rest and serve: Remove from oven and let the lasagna stand for 20 minutes to set. Garnish with fresh basil leaves or chopped fresh parsley before slicing and serving.
Notes
- Use regular lasagna noodles for a tender final texture. If using no-boil noodles, use about ¾ of a 1-pound box instead of 15 noodles.
- When using no-boil noodles, cover the lasagna and bake for 50 minutes until noodles are tender, then uncover and bake until cheese browns and bubbles.
- For a vegan version, replace the ricotta mixture with vegan ricotta and omit the cheeses on top. Bake covered for 30 to 50 minutes at 400°F until pasta is tender and heated through.
- Make sure to toss cooked noodles with olive oil to prevent sticking before assembling.
- Allowing the lasagna to rest before slicing helps it hold its shape and improves flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 55 mg
