Best Vegetarian Lasagna

Why Make This Recipe

Vegetarian lasagna is a delicious and hearty dish that pleases everyone at the table. Packed with flavorful vegetables, creamy ricotta, and gooey cheese, it is a comforting meal that can be enjoyed any day of the week. This recipe is not only easy to make but also a great way to sneak in some healthy veggies. It’s perfect for families, gatherings, or making ahead for busy days!

How to Make Best Vegetarian Lasagna

Ingredients:

Extra-virgin olive oil
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
15 lasagna noodles*
3 cups marinara sauce (24 ounces)
3 cups fresh spinach
2 cups grated low-moisture, part-skim mozzarella cheese
½ cup grated pecorino cheese
Fresh basil leaves or chopped fresh parsley (for garnish)
3 cups whole milk ricotta cheese (24 ounces)
3 garlic cloves (grated)
2 teaspoons lemon zest
1 teaspoon sea salt
Freshly ground black pepper

Directions:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Oil a 9×13-inch baking dish.
Place the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, sprinkle with sea salt and black pepper, and toss to coat. Spread them evenly on the baking sheet and roast for 20 to 25 minutes, or until they are tender and browned around the edges.
Reduce the oven temperature to 400°F.
Meanwhile, cook the lasagna noodles according to the package instructions in a large pot of salted boiling water, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
For the ricotta filling, mix together the ricotta, grated garlic, lemon zest, sea salt, and a few grinds of black pepper in a large bowl.
To assemble the lasagna, spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Add a layer of noodles, then half of the ricotta mixture. Spread it out evenly, and layer half of the spinach on top, followed by half of the roasted vegetables. Dot with ⅔ cup of the remaining marinara sauce.
Repeat with another layer of noodles, the rest of the ricotta, spinach, vegetables, and another ⅔ cup of sauce. Top it off with the remaining noodles.
Spread the last ⅔ cup of marinara over the top layer of noodles, then sprinkle evenly with mozzarella and pecorino cheeses.
Bake in the oven at 400°F for 30 minutes, or until the cheese is brown and bubbling. Let it cool for 20 minutes before garnishing with fresh basil or parsley, then slice and serve.

How to Serve Best Vegetarian Lasagna

Serve the vegetarian lasagna warm, sliced into squares. It pairs well with a simple green salad and some crusty bread. You can also top it with extra fresh herbs for added flavor.

How to Store Best Vegetarian Lasagna

You can store leftover vegetarian lasagna in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in the oven or microwave until heated through. If you want to freeze it, cover the dish tightly with plastic wrap and foil. It can be frozen for up to 3 months.

Tips to Make Best Vegetarian Lasagna

Use any combination of your favorite vegetables.
Let the lasagna sit for a few minutes before cutting into it. This helps it hold its shape.
Feel free to add extra cheese or use different types of cheese for varied flavors.

Variation

You can add cooked lentils or chickpeas to the ricotta mixture for added protein. Swap out marinara for pesto for a different flavor twist!

FAQs

1. Can I make this lasagna ahead of time?
Yes! You can prepare the entire lasagna, cover it, and refrigerate it for up to a day before baking.

2. Can I use no-boil lasagna noodles?
Absolutely! Just follow the package instructions for no-boil noodles and layer them directly in the recipe.

3. How do I know when the lasagna is done?
The lasagna is done when the cheese is bubbly and golden brown. A toothpick or knife inserted in the center should come out hot.