Description
This Best Vegetarian Lasagna recipe features layers of tender roasted vegetables, fresh spinach, tangy marinara sauce, and a creamy ricotta cheese mixture, all topped with melted mozzarella and pecorino cheese. Perfectly baked to bubbly, golden perfection, this hearty lasagna is a delicious and comforting meal that’s easy to prepare and sure to satisfy vegetarians and vegetable lovers alike.
Ingredients
Scale
Vegetables
- 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
- 3 cups fresh spinach
Cheeses and Dairy
- 3 cups whole milk ricotta cheese (24 ounces)
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
Other Ingredients
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 15 lasagna noodles
- 3 cups marinara sauce (24 ounces)
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- Fresh basil leaves or chopped fresh parsley (for garnish)
Instructions
- Preheat and Roast 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, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned around the edges. Reduce the oven temperature to 400°F.
- Cook Lasagna Noodles: Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Prepare Ricotta Filling: In a large bowl, mix together ricotta cheese, grated garlic, lemon zest, sea salt, and several grinds of freshly ground black pepper until well combined.
- Assemble the Lasagna: Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Add a layer of noodles, then spread half of the ricotta mixture evenly on top. Arrange half the spinach over the ricotta, followed by half the roasted vegetables. Dot with ⅔ cup of the remaining marinara sauce.
- Repeat Layers: Add another layer of noodles, spread the remaining ricotta mixture evenly, top with the remaining spinach and roasted vegetables, and spoon over another ⅔ cup of marinara sauce. Then place the remaining noodles on top.
- Add Final Sauce and Cheese: Spread the final ⅔ cup of marinara sauce evenly over the top noodles. Sprinkle the mozzarella and pecorino cheeses evenly over the sauce.
- Bake Lasagna: Bake in the preheated 400°F oven for 30 minutes, or until the cheese on top is browned and bubbling.
- Rest and Serve: Remove from the oven and let the lasagna stand for 20 minutes to set. Garnish with fresh basil leaves or chopped fresh parsley before slicing and serving.
Notes
- This is the best vegetable lasagna recipe, packed with roasted veggies, spinach, tomato sauce, and creamy ricotta cheese.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- For a vegan variation, substitute ricotta and cheeses with plant-based alternatives and check that the noodles contain no eggs.
- Allowing the lasagna to rest after baking helps it set for cleaner slices.
- Roasting the vegetables enhances their natural sweetness and adds depth of flavor.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 370
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
