Description
This Best Vegetarian Lasagna is a flavorful and hearty dish featuring roasted cremini mushrooms, red bell pepper, zucchini, and onions layered with spinach, marinara sauce, and creamy ricotta cheese. Topped with melted mozzarella and pecorino, this lasagna is perfect for a comforting family meal or gathering. The recipe uses fresh ingredients and oven roasting to build deep flavors with a satisfying texture.
Ingredients
Scale
Vegetables and Roasting
- 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 and freshly ground black pepper, to taste
Pasta and Sauce
- 15 lasagna noodles*
- 3 cups marinara sauce (24 ounces)
Cheeses and Filling
- 3 cups whole milk ricotta cheese (24 ounces)
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
Greens and Garnish
- 3 cups fresh spinach
- Fresh basil leaves or chopped fresh parsley, for garnish
Ricotta Mixture Flavoring
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Vegetables: 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. Place the cremini mushrooms, red bell pepper, zucchini, and yellow onion on the prepared baking sheet. Drizzle with olive oil, sprinkle with sea salt and freshly ground black pepper, then toss to coat everything evenly. Spread the vegetables out in a single layer and roast them for 20 to 25 minutes, until tender and nicely browned around the edges. After roasting, 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 they are al dente, usually around 8 to 10 minutes. Drain the noodles and toss them with a drizzle of olive oil to prevent them from sticking together.
- Make Ricotta Filling: In a large mixing bowl, combine the ricotta cheese with grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir well until the mixture is uniformly blended and flavorful. This creamy filling will add richness to your lasagna layers.
- Assemble First Layers: Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Lay down a layer of lasagna noodles on top. Spread half of the ricotta mixture evenly over the noodles, then add half of the fresh spinach in an even layer. Layer half of the roasted vegetables on top of the spinach, and dot with about ⅔ cup of the remaining marinara sauce to keep each layer moist and tasty.
- Repeat Layers: Add another layer of noodles, followed by the remaining ricotta mixture, the remaining spinach, the rest of the roasted vegetables, and another ⅔ cup of marinara sauce. Finish with the remaining noodles to form the top layer.
- Add Sauce and Cheese Topping: Spread the last ⅔ cup of marinara sauce evenly over the top noodles. Then sprinkle the mozzarella and pecorino cheeses evenly over this sauce layer. This cheese topping will melt and brown to create a delicious crust.
- Bake the Lasagna: Place the baking dish in the oven preheated to 400°F. Bake uncovered for 30 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it stand for 20 minutes before slicing. This resting time helps the layers set for cleaner slices. Garnish with fresh basil leaves or chopped parsley before serving for a fresh herbal note and attractive presentation.
Notes
- This is a classic vegetable-packed lasagna, perfect for vegetarians and anyone wanting a hearty, comforting meal without meat.
- For a gluten-free version, substitute with gluten-free lasagna noodles.
- To make this recipe vegan, use dairy-free ricotta and mozzarella alternatives and a vegan marinara sauce.
- You can prepare the roasted vegetables ahead of time to streamline assembly on baking day.
- Lasagna tastes even better the next day as flavors continue to meld.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 385
- Sugar: 6g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg
