Best Vegetarian Lasagna
User Reviews
5
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Prep Time
40 mins
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Cook Time
50 mins
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Total Time
1 hr 30 mins
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Servings
8
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Course
Main Course
Best Vegetarian Lasagna
Description
This vegetarian lasagna features roasted cremini mushrooms, red bell peppers, zucchini, and onions seasoned and baked to bring out their natural sweetness and develop a slight caramelization. The vegetables are layered with cooked lasagna noodles and a ricotta filling enhanced with garlic, lemon zest, salt, and pepper for a bright, savory flavor.
A generous amount of fresh spinach and tomato-based marinara sauce build moisture and freshness into the layers. The lasagna is topped with a blend of mozzarella and pecorino cheeses that melt to a bubbly, golden crust during baking. This combination creates varied textures from tender noodles to creamy cheese and roasted vegetable chunks.
The recipe allows for some flexibility with noodles. Regular lasagna noodles are preferred for texture, but no-boil noodles can be used with adjustments to baking time and layering. Different cheese substitutes or vegan options can be considered, although the original relies on dairy cheeses.
Serving this lasagna provides a hearty vegetarian main dish suitable for family meals. The roasted vegetable layers give it depth of flavor typically associated with meat-based lasagna without compromising on richness or satisfaction.
Ingredients
- extra-virgin olive oil
- 8 ounces cremini mushrooms stemmed and quartered
- 1 red bell pepper stemmed, seeded, and cut into 1-inch pieces
- 1 zucchini cut into ½-inch pieces, medium
- ½ yellow onion cut into ½-inch pieces, medium
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 15 lasagna noodles
- 3 cups marinara sauce 24 ounces
- 3 cups spinach fresh
- 2 cups mozzarella cheese grated, low-moisture, part-skim
- ½ cup pecorino cheese grated
- basil leaves for garnish, fresh or chopped fresh parsley
Ricotta Filling
- 3 cups ricotta cheese 24 ounces, whole milk
- 3 garlic grated, cloves
- 2 teaspoons lemon zest
- 1 teaspoon salt sea salt
- black pepper freshly ground
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9x13-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.
- Meanwhile, cook the noodles.* Bring a large pot of salted water to a boil and prepare the lasagna noodles according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt, and several grinds of pepper.
- Assemble the lasagna. Spread 1 cup of the marinara sauce at the bottom of the prepared baking dish. Top with a layer of noodles, followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the spinach evenly on top. Top with half the vegetables and dot with ⅔ cup of the remaining marinara sauce.
- Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables, and another ⅔ cup sauce. Top with the remaining noodles.
- Spread the remaining ⅔ cup marinara over the pasta, then evenly sprinkle with the mozzarella and pecorino cheeses. Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling. Let stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.
Notes
- Regular lasagna noodles are recommended for a tender texture, but no-boil noodles can be substituted with adjusted baking times.
- For a vegan version, replace ricotta with vegan ricotta and omit cheese toppings, baking covered until noodles are tender.
- No-boil noodles are typically shorter than regular ones; expect to use about three-quarters of a standard 1-pound box.
- When using no-boil noodles, cover during baking and bake longer, uncovering at the end to brown the cheese if desired.
User Reviews
Overall Rating
5
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