Description
This Best Vegetarian Lasagna features roasted vegetables, a creamy ricotta filling with lemon zest and garlic, layered between tender lasagna noodles and marinara sauce, all topped with mozzarella and pecorino cheese. Baked until golden and bubbly, it’s a comforting and satisfying meat-free meal perfect for family dinners or special occasions.
Ingredients
Units
Scale
Vegetables and Sauce
- Extra-virgin olive oil, as needed
- 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, to taste
- Freshly ground black pepper, to taste
- 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 the oven to 425°F and line a baking sheet with parchment paper. Oil a 9×13-inch baking dish to prevent sticking. Place the mushrooms, red bell pepper, zucchini, and onion on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread the vegetables in a single layer and roast for 20 to 25 minutes, or until tender and browned at 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 the package instructions until al dente. Drain the noodles and toss them with a drizzle of olive oil to prevent sticking.
- Prepare ricotta filling: In a large mixing bowl, combine the ricotta cheese, grated garlic cloves, lemon zest, sea salt, and freshly ground black pepper. Stir well until all ingredients are fully incorporated and the mixture is creamy.
- Assemble the lasagna – first layer: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. Lay down a layer of lasagna noodles on top of the sauce. Next, spread half of the ricotta filling in an even layer over the noodles. Then distribute half of the fresh spinach evenly over the ricotta. Follow with half of the roasted vegetables spread evenly, and dot them with ⅔ cup of the remaining marinara sauce.
- Assemble the lasagna – second layer: Add another layer of noodles over the vegetables, then spread the remaining ricotta mixture evenly on top. Layer on the remaining spinach and the rest of the roasted vegetables. Spread another ⅔ cup of marinara sauce over the vegetables. Finally, top with the last layer of noodles.
- Top and bake: Spread the remaining ⅔ cup marinara sauce over the top noodles. Evenly sprinkle the grated mozzarella and pecorino cheese over the entire surface. Place the lasagna in the oven and bake at 400°F for 30 minutes, or until the cheese is browned and bubbly.
- Rest and garnish: Remove the lasagna from the oven and let it stand for 20 minutes to set. Garnish with fresh basil leaves or chopped parsley before slicing and serving.
Notes
- Use regular lasagna noodles rather than no-boil noodles for more tender results. If using no-boil noodles, expect to use about ¾ of a 1-pound box and bake covered for 40 to 50 minutes until noodles are tender, then uncover to brown cheese.
- For a vegan version, substitute the ricotta with a vegan ricotta alternative and omit the cheese topping. Bake covered at 400°F until pasta is tender, about 30 to 50 minutes.
- Roasting the vegetables enhances the flavor and texture, making the lasagna more flavorful compared to steaming or sautéing.
Nutrition
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 40 mg
