Description
This Best Vegetarian Lasagna features a hearty blend of roasted vegetables, fresh spinach, creamy ricotta, and melty mozzarella layered between tender lasagna noodles and rich marinara sauce. Roasting the vegetables adds deep flavor and a satisfying texture, making it a delightful and comforting dish perfect for family dinners or special occasions. The lasagna is baked until bubbly and golden, then garnished with fresh herbs for a vibrant finish.
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
- Sea salt and freshly ground black pepper, to taste
Pasta
- 15 lasagna noodles
Sauces and Cheeses
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
- 3 cups whole milk ricotta cheese (24 ounces)
Other Flavorings
- Extra-virgin olive oil, for roasting and tossing noodles
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 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, sprinkle with salt and pepper, and toss to coat evenly. Spread the vegetables in a single layer and roast for 20 to 25 minutes until tender and browned around the edges. Reduce the oven temperature to 400°F.
- Cook the noodles: While the vegetables roast, 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, combine the ricotta cheese, grated garlic, lemon zest, sea salt, and several grinds of black pepper. Stir until well mixed and creamy.
- Assemble the lasagna – first layer: Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Arrange a layer of noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles, then top with half the fresh spinach. Distribute half of the roasted vegetables on top, then dot with about two-thirds cup of marinara sauce.
- Assemble the lasagna – second layer: Repeat the layering process by adding another layer of noodles, the remaining ricotta mixture, the remaining spinach, the rest of the roasted vegetables, and another two-thirds cup of marinara sauce.
- Top with noodles and cheese: Place the remaining noodles on top of the assembled layers. Spread the last two-thirds cup of marinara sauce evenly over the noodles. Sprinkle the mozzarella and pecorino cheese evenly on top.
- Bake: Bake the assembled lasagna in the 400°F oven for 30 minutes or until the cheese is melted, browned, and bubbling.
- Rest and garnish: Remove from oven and let the lasagna stand for 20 minutes to set. Garnish with fresh basil leaves or chopped fresh parsley. Slice and serve warm.
Notes
- This is the best vegetable lasagna recipe, combining roasted veggies, spinach, tomato sauce, and ricotta cheese for a flavorful vegetarian meal.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- For a vegan variation, substitute ricotta and cheese with plant-based alternatives and check the marinara sauce for vegan compliance.
- Roasting the vegetables adds a deeper flavor than simply sautéing.
- Allowing the lasagna to rest before serving helps it hold its shape when sliced.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the lasagna)
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 45 mg
