Description
This Best Vegetarian Lasagna recipe features layers of tender roasted vegetables, creamy ricotta filling, fresh spinach, and a rich marinara sauce, all baked to bubbly perfection with melted mozzarella and pecorino cheeses. Perfect for a hearty and satisfying meat-free main course that serves eight.
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
- 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
- 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. Lightly oil a 9×13-inch baking dish for assembling the lasagna. Place the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread the vegetables in a single layer and roast for 25 minutes, until tender and browned around the edges. Reduce oven temperature to 400°F.
- Cook 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 noodles with a small drizzle of olive oil to prevent sticking.
- Make ricotta filling: In a large bowl, combine whole milk ricotta, grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir until well blended.
- 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 followed by half of the ricotta filling. Spread the ricotta evenly, then top with half the fresh spinach and half the roasted vegetables. Dot with ⅔ cup of the remaining marinara sauce.
- Assemble the lasagna – second layer: Repeat with another layer of noodles, the remaining ricotta mixture, remaining spinach, remaining roasted vegetables, and another ⅔ cup marinara sauce. Top this with the remaining noodles.
- Add cheese and bake: Spread the remaining ⅔ cup marinara sauce over the top noodles. Sprinkle evenly with mozzarella and pecorino cheeses. Bake in the 400°F oven for 30 minutes until cheese is browned and bubbling.
- Rest and serve: Remove the lasagna from the oven and let it stand for 20 minutes to set. Garnish with fresh basil leaves or chopped parsley. Slice and serve warm.
Notes
- Use regular lasagna noodles for a tender texture rather than no-boil noodles.
- If using no-boil noodles, use about ¾ of a 1-pound box and cover lasagna while baking for 40 to 50 minutes until noodles are tender, then uncover and bake until cheese is bubbly and browned.
- For vegan lasagna, substitute dairy ricotta with vegan ricotta and omit cheese topping. Cover and bake at 400°F for 30 to 50 minutes until pasta is tender and heated through.
- Roasting vegetables enhances their flavor and reduces moisture in the lasagna layers.
- Allowing the lasagna to rest before serving helps it set for cleaner slices.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 45 mg
