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Vegetarian Lasagna

Savory Vegetarian Lasagna Packed with Roasted Veggies

This Vegetarian Lasagna is a comforting dish with layers of roasted vegetables, showcasing hearty satisfaction and flavorful goodness.
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Prep Time 40 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons extra-virgin olive oil Substitute with any neutral oil if needed.
  • 8 ounces cremini mushrooms Use button mushrooms as a substitute.
  • 1 medium red bell pepper Substitute with yellow or orange bell pepper.
  • 1 medium zucchini Can be replaced with yellow squash.
  • ½ medium yellow onion White or red onions can be substituted.
  • sea salt and freshly ground black pepper Essential for seasoning. Adjust according to taste.
For the Lasagna Layers
  • 15 pieces lasagna noodles Regular or gluten-free noodles can be used.
  • 3 cups marinara sauce Store-bought or homemade marinara can be used.
  • 3 cups fresh spinach Kale can be used for a heartier option.
For the Cheese Mixture
  • 3 cups whole milk ricotta cheese Use vegan ricotta for vegan adaptation.
  • 2 cups grated low-moisture part-skim mozzarella cheese Substitute with dairy-free cheese for vegan option.
  • ½ cup grated pecorino cheese Parmesan cheese is a good substitute.
For Flavoring
  • 3 cloves garlic Grated, enhances flavor profile.
  • 2 teaspoons lemon zest Brightens the flavor.
  • 1 teaspoon sea salt For seasoning. Adjust to your preference.
For Garnishing
  • fresh basil leaves or chopped fresh parsley Any fresh herbs can be substituted.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Large Pot
  • 9x13-inch Baking Dish

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place mushrooms, red bell pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender.
  3. Cook lasagna noodles in a large pot of salted boiling water according to package instructions, usually 8-10 minutes. Drain and drizzle with olive oil.
  4. In a mixing bowl, combine ricotta cheese, grated garlic, lemon zest, and sea salt. Mix until creamy.
  5. Grease a 9x13-inch baking dish and spread 1 cup of marinara sauce across the bottom. Layer noodles, half the ricotta mixture, spinach, half the roasted vegetables, and ⅔ cup marinara. Repeat, finishing with noodles, remaining marinara, and mozzarella and pecorino cheese on top.
  6. Bake the lasagna at 400°F (205°C) for 30 minutes until the cheese is browned and bubbly.
  7. Let the lasagna rest for 20 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

This lasagna is versatile and can be made ahead. Consider using seasonal vegetables for enhanced flavor.

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