Description
This Best Vegetarian Lasagna recipe features layers of roasted cremini mushrooms, red bell peppers, zucchini, and onions combined with fresh spinach, marinara sauce, and a creamy ricotta and mozzarella cheese blend. Baked to perfection, this hearty and flavorful lasagna makes a comforting meal ideal for family dinners or special occasions, offering a perfect balance of vegetables and cheesy goodness.
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
- 3 cups fresh spinach
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
Pantry
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 15 lasagna noodles (regular or gluten-free as preferred)
- 3 cups marinara sauce (24 ounces)
Dairy
- 3 cups whole milk ricotta cheese (24 ounces)
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
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. Lightly oil a 9×13-inch baking dish. Spread the mushrooms, red bell pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, sprinkle with sea salt and freshly ground black pepper, and toss to coat evenly. Roast the vegetables for 20 to 25 minutes, or until tender and browned around the edges. Reduce the oven temperature to 400°F once roasting is complete.
- Cook noodles: While the vegetables roast, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain the noodles 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, 1 teaspoon sea salt, and several grinds of freshly ground black pepper. Stir until well mixed and creamy.
- Assemble the lasagna – first layers: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. Arrange a layer of noodles on top. Spread half of the ricotta mixture evenly over the noodles, then layer half the fresh spinach. Distribute half the roasted vegetables evenly over the spinach and dot with approximately ⅔ cup of the remaining marinara sauce.
- Assemble the lasagna – second layers: Add another layer of noodles, then spread the remaining ricotta mixture evenly over the noodles. Layer the remaining spinach and roasted vegetables on top, and spoon another ⅔ cup of marinara sauce over the vegetables.
- Top with final layer and cheese: Place the remaining noodles on top. Spread the last ⅔ cup of marinara sauce evenly over the noodles. Sprinkle the top with the grated mozzarella and pecorino cheeses.
- Bake: Bake the assembled lasagna in the preheated 400°F oven for 30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Rest and garnish: Remove the lasagna from the oven and allow it to rest for 20 minutes before slicing. Garnish with fresh basil leaves or chopped parsley. Serve warm.
Notes
- This recipe yields a delicious vegetable-packed lasagna that is hearty and satisfying.
- For a gluten-free option, substitute regular lasagna noodles with gluten-free noodles.
- A vegan variation can be created by using vegan ricotta and mozzarella cheeses, and omitting the pecorino cheese, or replacing with a plant-based alternative.
- Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the dish.
- Letting the lasagna rest after baking helps the layers set and makes cutting easier.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg
