Delicious Vegetarian Lasagna Recipe
This delicious vegetarian lasagna features layers of roasted vegetables, creamy ricotta, fresh spinach, and marinara sauce, all baked to golden perfection. It's a hearty and satisfying meal perfect for any occasion.
Equipment
- Baking sheet
- Parchment paper
- Baking Dish
- Large Pot
- Large bowl
Ingredients
Main Ingredients
- 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
- 0.5 medium yellow onion cut into ½-inch pieces
- Sea salt and freshly ground black pepper
- 15 lasagna noodles
- 3 cups marinara sauce 24 ounces
- 3 cups fresh spinach
- 2 cups mozzarella cheese grated low-moisture, part-skim
- 0.5 cup pecorino cheese grated
- 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
Instructions
Instructions
- Preheat oven to 425°F, prepare a baking sheet with parchment, and oil a 9x13-inch baking dish.
- Toss mushrooms, bell pepper, zucchini, and onion with olive oil, salt, and pepper on the baking sheet. Roast for 20-25 minutes until tender and browned, then reduce oven to 400°F.
- While vegetables roast, cook lasagna noodles in salted boiling water until al dente, then drain and toss with olive oil.
- In a large bowl, combine ricotta, grated garlic, lemon zest, salt, and black pepper for the filling.
- Assemble by spreading 1 cup marinara in the dish, then layer with noodles, half the ricotta, half the spinach, half the roasted vegetables, and ⅔ cup marinara sauce.
- Repeat the layers with noodles, remaining ricotta, spinach, vegetables, and another ⅔ cup sauce, finishing with the last layer of noodles.
- Spread the final ⅔ cup marinara over the top, sprinkle with mozzarella and pecorino, then bake for 30 minutes until bubbly and browned. Let stand 20 minutes before garnishing and serving.
Notes
For best results, allow the lasagna to rest for at least 20 minutes after baking to help the layers set and prevent it from falling apart when slicing.