Description
This Best Vegetarian Lasagna recipe features roasted vegetables, a creamy ricotta filling, and layers of tender lasagna noodles baked with marinara sauce and cheese. Perfect for a hearty and comforting meal, it’s an ideal choice for vegetarians looking for a satisfying main course.
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
Pasta
- 15 lasagna noodles
Cheese
- 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
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
Garnish
- Fresh basil leaves or chopped fresh parsley, for garnish
Instructions
- Preheat and prepare baking dish. Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9×13-inch baking dish to prevent sticking.
- Roast vegetables. Place the mushrooms, red bell pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread in a single layer and roast for 25 minutes or until tender and browned around the edges. Reduce oven temperature to 400°F.
- Cook lasagna noodles. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the 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 ricotta cheese, grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir until smooth and well mixed.
- Assemble first layer. Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Place a layer of noodles on top, followed by half the ricotta mixture spread evenly. Arrange half the fresh spinach over the ricotta, then add half the roasted vegetables. Dot the vegetables with ⅔ cup of marinara sauce.
- Assemble second layer. Repeat the layering with another layer of noodles, remaining ricotta, remaining spinach, remaining roasted vegetables, and another ⅔ cup of marinara sauce. Top with the remaining noodles.
- Top with sauce and cheese. Spread the remaining ⅔ cup marinara sauce evenly over the top noodles. Sprinkle the mozzarella and pecorino cheeses evenly over the assembled lasagna.
- Bake the lasagna. Place the lasagna in the 400°F oven and bake for 30 minutes, or until the cheese on top is browned and bubbly.
- Rest and serve. Remove the lasagna from the oven and let it stand for 20 minutes before slicing. Garnish with fresh basil leaves or chopped parsley, then serve.
Notes
- Use regular lasagna noodles for a more tender texture; if using no-boil noodles, reduce the amount to about ¾ of a 1-pound box and increase bake time to 40–50 minutes covered, then uncover to brown cheese.
- For vegan lasagna, substitute the ricotta filling with a vegan ricotta alternative and omit the cheeses on top; bake covered until noodles are tender and lasagna is heated through, about 30 to 50 minutes at 400°F.
- Drizzling olive oil on cooked noodles prevents them from sticking together during assembly.
- Allowing the lasagna to rest after baking helps it set, making slicing easier and cleaner.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg
