Description
This Best Vegetarian Lasagna recipe layers tender roasted vegetables, fresh spinach, creamy ricotta filling, and rich tomato marinara sauce, all topped with melted mozzarella and pecorino cheeses. It’s a hearty, comforting dish perfect for family dinners or special occasions, offering a satisfying meatless twist on a classic Italian favorite.
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
- 15 lasagna noodles
Sauces and Cheese
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
- 3 cups whole milk ricotta cheese (24 ounces)
Ricotta Filling Flavorings
- 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. Lightly oil a 9×13-inch baking dish. 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 them out in a single layer.
- Roast Vegetables: Roast the vegetables for 20 to 25 minutes, or until tender and browned around the edges. Once roasted, reduce the oven temperature to 400°F to prepare for baking the lasagna.
- 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, typically about 8 to 10 minutes. Drain the noodles and toss with a drizzle of olive oil to prevent sticking.
- Make Ricotta Filling: In a large bowl, combine the whole milk ricotta cheese, grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir until smooth and evenly mixed.
- Assemble Lasagna – First Layer: Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish. Layer with a portion of the noodles followed by half the ricotta mixture. Spread the ricotta layer evenly. Evenly distribute half of the fresh spinach over the ricotta, then top with half of the roasted vegetables. Dot the vegetables with about ⅔ cup of the remaining marinara sauce.
- Assemble Lasagna – Second Layer: Repeat the layering: noodles, remaining ricotta mixture, the rest of the spinach, remaining roasted vegetables, and another ⅔ cup of marinara sauce.
- Top Layer and Cheese: Add the final layer of noodles on top. Spread the remaining ⅔ cup of marinara sauce evenly over the noodles. Then sprinkle the grated mozzarella and pecorino cheeses evenly over the top.
- Bake: Place the assembled lasagna in the preheated oven at 400°F and bake for 30 minutes, or until the cheese is bubbly and golden brown.
- 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
- This vegetarian lasagna is packed with nutritious roasted vegetables and fresh spinach, making it a wholesome, delicious option for meatless meals.
- To make this recipe gluten-free, substitute regular lasagna noodles with your favorite gluten-free lasagna noodles.
- For a vegan version, use dairy-free ricotta, mozzarella, and parmesan alternatives, and ensure the noodles contain no egg.
- Letting the lasagna rest before serving helps it set and makes slicing easier.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 380
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg
