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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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.
- 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
