Description

This Best Vegetarian Lasagna is a flavorful, hearty dish featuring roasted vegetables, rich ricotta filling, fresh spinach, and layers of perfectly cooked lasagna noodles, all baked in a savory marinara sauce and topped with a blend of mozzarella and pecorino cheeses. Ideal for a comforting family meal, it delivers a perfect balance of textures and tastes, making it a delicious meat-free alternative.

Ingredients

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 and 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
2 cups grated low-moisture, part-skim mozzarella cheese
½ cup grated pecorino cheese

Garnish

Fresh basil leaves or chopped fresh parsley

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly oil a 9×13-inch baking dish to prevent sticking.
Roast Vegetables: On the prepared baking sheet, combine mushrooms, red bell pepper, zucchini, and onion. Drizzle with olive oil, season with sea salt and freshly ground black pepper, then toss to coat evenly. Spread the vegetables in a single layer and roast for 20 to 25 minutes until tender and golden around the edges. Once done, 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 the noodles and toss them with a drizzle of olive oil to keep them from sticking.
Prepare Ricotta Filling: In a large bowl, combine the ricotta cheese, grated garlic, lemon zest, sea salt, and several grinds of freshly ground black pepper. Stir until well mixed and smooth.
Assemble First Layer: Spread 1 cup of marinara sauce evenly at the bottom of the prepared baking dish. Layer with lasagna noodles, half of the ricotta mixture spread evenly over the noodles, then half of the spinach leaves. Top with half of the roasted vegetables and dot with about ⅔ cup of the remaining marinara sauce.
Assemble Second Layer: Repeat the layering process by adding another layer of noodles, the remaining ricotta mixture spread evenly, remaining spinach, the rest of the roasted vegetables, and another ⅔ cup of marinara sauce. Finally, top with the remaining noodles.
Add Sauce and Cheese Topping: Spread the remaining ⅔ cup of marinara sauce evenly over the top noodles. Sprinkle evenly with the grated mozzarella and pecorino cheeses.
Bake Lasagna: Bake the assembled lasagna in the 400°F oven for 30 minutes or until the cheese topping is bubbling and golden brown.
Rest and Garnish: Allow the lasagna to stand for 20 minutes after baking to set. Garnish with fresh basil leaves or chopped parsley before slicing and serving.

Notes

For best results, use whole milk ricotta for creaminess.
Make sure to toss the cooked noodles with olive oil to prevent sticking during assembly.
Allowing the lasagna to rest after baking helps it set and makes it easier to slice.
Use fresh basil or parsley to add a bright, fresh flavor as garnish.
Roasting vegetables brings out their natural sweetness and enhances the dish’s flavor.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian