Description
This vegetarian lasagna is a delicious and hearty dish packed with roasted vegetables, fresh spinach, tomato sauce, and creamy ricotta cheese. Perfect as a comforting meal for family or guests, it can easily be adapted to be gluten-free by using gluten-free noodles or made vegan with some simple substitutions. The recipe features layers of tender noodles, flavorful roasted veggies, and a luscious ricotta filling, all baked to bubbling cheesy perfection.
Ingredients
Vegetables and Sauce
- Extra-virgin olive oil, for roasting and drizzling
- 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
- 3 tablespoons extra-virgin olive oil (for tossing noodles and roasting)
Pasta
- 15 lasagna noodles (regular or gluten-free)*
Cheeses
- 3 cups whole milk ricotta cheese (24 ounces)
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
Ricotta Filling Flavorings
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Garnish
- Fresh basil leaves or chopped fresh parsley
Instructions
- Preheat and prepare: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Lightly oil a 9×13-inch baking dish to prevent sticking.
- Roast vegetables: Place the mushrooms, bell pepper, zucchini, and onion on the lined baking sheet. Drizzle with olive oil, season with sea salt and freshly ground black pepper, and toss well to coat. Spread the vegetables evenly and roast for 20 to 25 minutes until tender and browned around the edges. After roasting, reduce the oven temperature to 400°F (204°C).
- Cook noodles: While 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 the noodles with a drizzle of olive oil to prevent sticking.
- Make ricotta filling: In a large bowl, combine the whole milk ricotta cheese with grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir until well mixed and smooth.
- Assemble lasagna – first layer: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. Layer noodles on top, followed by half the ricotta mixture spread evenly, then half the fresh spinach, and half the roasted vegetables. Dot the vegetables with about ⅔ cup of marinara sauce.
- Assemble lasagna – second layer: Repeat the layering process: noodles, remaining ricotta mixture, remaining spinach, remaining vegetables, and another ⅔ cup of marinara sauce. Then place the last layer of noodles on top.
- Top and bake: Spread the remaining ⅔ cup marinara sauce evenly over the top noodles. Sprinkle the mozzarella and pecorino cheeses evenly over the sauce. Bake the lasagna at 400°F for 30 minutes until the cheese is bubbly and golden brown around the edges.
- Rest and serve: Let the lasagna stand for 20 minutes after removing from oven to firm up. Garnish with fresh basil leaves or chopped parsley before slicing and serving.
Notes
- For a gluten-free version, use gluten-free lasagna noodles.
- For a vegan variation, substitute ricotta with a cashew or tofu-based ricotta and use vegan mozzarella cheese. Ensure marinara sauce has no animal-based ingredients.
- Roasting the vegetables enhances their flavor and texture before layering in the lasagna.
- Allowing the lasagna to rest after baking helps it set for easier slicing.
- You can prepare the lasagna a day ahead and refrigerate before baking; adjust baking time slightly if baking cold from the fridge.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
