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vegetarian lasagna

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5 from 1 review

🍝 Enjoy layers of wholesome roasted vegetables, creamy ricotta, and tangy marinara, perfectly blended into a comforting dish.
🥬 This versatile and delicious recipe caters to various dietary preferences, making it a family favorite for any occasion.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 to 8 servings

Ingredients

– 8 ounces cremini mushrooms

– 1 red bell pepper

– 1 medium zucchini

– ½ medium yellow onion

– Sea salt and freshly ground black pepper

– 2–3 tablespoons olive oil

– 24 ounces marinara or tomato sauce

– 3 cups fresh spinach

– 3 cups ricotta cheese

– 3 teaspoons garlic, minced

– 2 teaspoons lemon zest

– ¾ cup shredded mozzarella cheese

– ⅓ cup shredded pecorino or parmesan cheese

– 9–12 lasagna noodles

– Fresh basil or parsley

Instructions

First Step: Roast the Vegetables
Preheat your oven to 425°F (220°C). In a large bowl, toss cremini mushrooms, red bell pepper, zucchini, and yellow onion with olive oil, sea salt, and freshly ground black pepper. Spread the vegetables evenly on a parchment-lined baking sheet and roast for 20–25 minutes until tender and caramelized. Then, reduce the oven temperature to 400°F (200°C) for later use.

Second Step: Cook or Prepare Lasagna Noodles
If using regular noodles, cook them according to package instructions until al dente. Drain and toss with a tablespoon of olive oil to prevent sticking. For no-boil noodles, simply set them aside to use directly in layers.

Third Step: Prepare the Cheese Mixture
In a medium bowl, combine ricotta cheese with minced garlic, lemon zest, salt, and freshly ground pepper. Mix gently until creamy and well combined. You may substitute ricotta with blended low-fat cottage cheese for a lighter texture while maintaining creaminess.

Fourth Step: Assemble the Lasagna Layers
Grease a 9×13-inch baking dish lightly. Spread 1 cup of marinara sauce evenly on the bottom. Begin layering with noodles, half of the ricotta mixture, half of the spinach leaves, half of the roasted vegetables, and ⅔ cup of marinara sauce. Repeat the layering sequence: noodles, remaining ricotta mixture, remaining spinach, roasted vegetables, and marinara sauce. Finish with a final noodle layer topped with remaining marinara. Sprinkle shredded mozzarella and pecorino cheese evenly over the top.

Fifth Step: Bake the Lasagna
For traditional noodles, bake uncovered at 400°F for 30 minutes until the cheese is golden and bubbly. For no-boil noodles, cover with foil and bake for 40–50 minutes, then uncover and roast for a few more minutes to brown the cheese. Let the lasagna rest for 20 minutes at room temperature before slicing to set properly.

Final Step: Garnish and Serve
Garnish the lasagna with fresh basil or parsley before serving. This fresh herb adds bright aroma and visual appeal. Serve alongside a crisp green salad or your favorite side for a complete, homemade meal perfect for family dinners or entertaining guests.

Last Step:

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Notes

🍄 Roasting vegetables caramelizes them, enhancing sweetness and flavor.
🍝 Use regular noodles for better texture and slightly reduce no-boil noodles’ quantity if used.
🧀 For a vegan twist, substitute ricotta with cashew cheese and omit cheese topping.

  • Author: Brandi Oshea
  • Prep Time: 40 minutes
  • Cooling Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350-400
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 15g
  • Cholesterol: 30mg