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Vegetarian Lasagna

Mouthwatering Vegetarian Lasagna Bursting with Flavor

This Vegetarian Lasagna is a comforting dish filled with rich layers of roasted veggies and creamy ricotta, perfect for weeknight meals.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons extra-virgin olive oil Provides moisture and richness when roasting; substitute with any neutral oil if needed.
  • 8 ounces cremini mushrooms Adds earthy flavor; can use button mushrooms as a substitute.
  • 1 red bell pepper Provides sweetness and vibrant color; any color bell pepper works.
  • 1 medium zucchini Gives moisture and mild flavor; yellow squash makes a great alternative.
  • ½ medium yellow onion Enhances base flavor with sweetness; can replace with shallots or green onions.
  • sea salt and freshly ground black pepper Essential for seasoning; adjust per taste.
For the Lasagna
  • 15 pieces lasagna noodles Forms the structure of the dish; regular noodles are recommended, or opt for gluten-free noodles as necessary.
  • 3 cups marinara sauce Adds moisture and robust flavor; homemade or store-bought is fine; can substitute with other sauces for variety.
  • 3 cups fresh spinach Contributes nutrients and color; kale or Swiss chard can work as substitutes.
For the Cheese Filling
  • 2 cups grated low-moisture, part-skim mozzarella cheese Provides creaminess and melty texture; substitute with fresh mozzarella or dairy-free cheese for a vegan option.
  • ½ cup grated pecorino cheese Adds sharpness and depth of flavor; Parmesan cheese can be used instead.
  • fresh basil leaves or chopped fresh parsley For garnish, enhancing both appearance and flavor.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Baking Sheet
  • Large pot

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Lightly coat a 9x13 inch baking dish with olive oil.
  2. In a mixing bowl, combine mushrooms, red bell pepper, zucchini, and yellow onion with olive oil, sea salt, and pepper. Toss to coat, then spread on a baking sheet and roast for 20-25 minutes.
  3. Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, approximately 8-10 minutes. Drain and drizzle with olive oil.
  4. In a bowl, mix ricotta cheese with grated garlic, lemon zest, salt, and pepper until smooth.
  5. Layer marinara sauce, noodles, ricotta mixture, spinach, roasted vegetables, and more marinara in the baking dish, repeating until all ingredients are used.
  6. Cover with foil and bake for 30 minutes at 400°F (200°C). Remove the foil and bake for an additional 10-15 minutes until golden.
  7. Let the lasagna rest for at least 20 minutes before slicing to allow layers to set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 25IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

This vegetarian lasagna is customizable; feel free to swap the ricotta with your favorite cheese or try a vegan cheese option.

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