Description
This Best Vegetarian Lasagna recipe features roasted cremini mushrooms, red bell pepper, zucchini, and onion layered with a flavorful ricotta filling, fresh spinach, marinara sauce, and cheeses. Baked to bubbly perfection and garnished with fresh herbs, it makes a comforting and hearty vegetarian main course perfect for family dinners.
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 and freshly ground black pepper, to taste
- 3 cups marinara sauce, 24 ounces
- 3 cups fresh spinach
- 15 lasagna noodles
Cheeses
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
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
Garnish
- Fresh basil leaves or chopped fresh parsley, for garnish
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. 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. Spread evenly and roast for 25 minutes until tender and browned around the edges. Reduce oven temperature to 400°F.
- Cook Lasagna Noodles: While the 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 with a drizzle of olive oil to prevent sticking.
- Make Ricotta Filling: In a large bowl, combine the ricotta cheese, grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir thoroughly to incorporate.
- Assemble Lasagna – First Layer: Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Layer noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles, then top with half the fresh spinach. Add half the roasted vegetables, then dot with ⅔ cup of remaining marinara sauce.
- Assemble Lasagna – Second Layer: Add another layer of noodles, spread the remaining ricotta mixture evenly, top with remaining spinach and roasted vegetables, and dot with another ⅔ cup of marinara sauce. Layer the final noodles on top.
- Add Sauce and Cheese Topping: Spread the remaining ⅔ cup marinara sauce over the top noodles. Evenly sprinkle mozzarella and pecorino cheeses over the sauce.
- Bake the Lasagna: Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling.
- Rest and Garnish: Remove from oven and let stand for 20 minutes to set. Garnish with fresh basil leaves or chopped fresh parsley. Slice and serve warm.
Notes
- For best texture, use regular lasagna noodles rather than no-boil noodles.
- If using no-boil noodles, use about ¾ of a 1-pound box and adjust baking time: cover and bake for 50 minutes until noodles are tender, then uncover and bake until cheese browns.
- For a vegan version, replace the ricotta mixture with vegan ricotta and omit the cheese topping. Bake covered for 30 to 50 minutes at 400°F until heated through and pasta tender.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 40 mg
