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Vegetarian Lasagna

Indulgent Vegetarian Lasagna Bursting with Flavorful Veggies

A delightful Vegetarian Lasagna filled with roasted veggies, creamy ricotta, and layers of flavor, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons Extra-Virgin Olive Oil Can use other cooking oils if preferred.
  • 8 ounces Cremini Mushrooms Any mushrooms can work, such as button or portobello.
  • 1 medium Red Bell Pepper Remove seeds and cut into 1-inch pieces.
  • 1 medium Zucchini Other squash varieties can be used as a substitute.
  • 1 medium Yellow Onion Chop into small pieces for even cooking.
  • to taste Sea Salt Adjust to taste based on personal preference.
  • to taste Black Pepper Adjust to taste based on personal preference.
For the Lasagna Layers
  • 12 ounces Lasagna Noodles Gluten-free noodles can be swapped for a gluten-free option.
  • 3 cups Marinara Sauce Homemade or store-bought can be used.
  • 4 cups Fresh Spinach Wash and remove stems before using.
  • 2 cups Low-Moisture Part-Skim Mozzarella Any mild melting cheese can work as an alternative.
  • 1 cup Grated Pecorino Cheese Can replace with Parmesan if desired.
  • 15 ounces Ricotta Cheese Use a vegan ricotta alternative for a vegan version.
For the Flavor Boost
  • 3 cloves Garlic Grate fresh garlic for the best taste.
  • 1 tablespoon Lemon Zest Grate the zest and mix into the cheese.
  • ¼ cup Fresh Basil or Parsley Dried herbs can be used in the filling for convenience.

Equipment

  • 9×13-inch baking dish
  • large mixing bowl
  • medium bowl
  • large pot
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and coat a 9x13-inch baking dish with extra-virgin olive oil.
  2. Toss chopped cremini mushrooms, red bell pepper, zucchini, and yellow onion with olive oil, sea salt, and black pepper, then roast for 20-25 minutes.
  3. Cook lasagna noodles in salted boiling water for 8-10 minutes until al dente, drain and toss with olive oil.
  4. Combine ricotta cheese, grated garlic, lemon zest, sea salt, and black pepper in a medium bowl.
  5. Layer marinara sauce, lasagna noodles, ricotta mixture, spinach, and roasted vegetables in the prepared dish, finishing with noodles and marinara on top.
  6. Spread remaining marinara sauce over the top, sprinkle mozzarella and pecorino cheese, and bake at 400°F (200°C) for 30 minutes.
  7. Allow lasagna to rest for 20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 1200IUVitamin C: 35mgCalcium: 250mgIron: 2mg

Notes

Perfect for meal prep; great for leftovers or freezing.

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