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Vegetarian Lasagna

Savory Vegetarian Lasagna with Roasted Veggies Delight

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A comforting vegetarian lasagna recipe with roasted vegetables, creamy ricotta, and marinara, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling 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 Provides moisture and flavor to roasted vegetables; substitute any cooking oil if needed.
  • 8 ounces Cremini mushrooms Adds umami and bulk; easily swap for button mushrooms if unavailable.
  • 1 Red bell pepper Contributes sweetness and vibrant color; feel free to use any variety of bell pepper.
  • 1 Medium zucchini Adds moisture and texture; can replace with yellow squash for a different flavor.
  • ½ Medium yellow onion Enhances savory depth; shallots or white onions work as substitutes.
  • Sea salt and freshly ground black pepper Essential for seasoning; adjust to taste for the best flavor.
For Assembling the Lasagna
  • 15 Lasagna noodles Forms the base structure of the dish; opt for gluten-free noodles for a gluten-free variation.
  • 3 cups Marinara sauce Provides moisture and flavor; choose store-bought or make your own for a personal touch.
  • 3 cups Fresh spinach Adds nutrients and a pop of color; kale can be used as a delicious alternative.
  • 2 cups Low-moisture, part-skim mozzarella cheese Melts beautifully for a gooey texture; replace with vegan cheese for a dairy-free option.
  • ½ cup Grated pecorino cheese Adds a sharp, salty flavor; Parmesan is a great alternative as well.
  • 3 cups Whole milk ricotta cheese Creates a creamy filling layer; substitute with vegan ricotta for a vegan variation.
For the Flavor Boost
  • 3 Garlic cloves Boosts flavor and aroma; garlic powder can work in a pinch if fresh isn't available.
  • 2 teaspoons Lemon zest Brightens the ricotta mix; can be omitted if not in stock.
  • Fresh basil leaves or chopped fresh parsley For garnish and added freshness; any fresh herb can work in place of these.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.
  2. Combine sliced cremini mushrooms, chopped red bell pepper, diced zucchini, and chopped onion in a large bowl with extra-virgin olive oil, sea salt, and black pepper. Spread on the baking sheet and roast for 20-25 minutes.
  3. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.
  4. Mix ricotta cheese, minced garlic, lemon zest, sea salt, and black pepper in a medium bowl to create the filling.
  5. Spread 1 cup of marinara sauce in the baking dish. Layer 5 lasagna noodles, half of the ricotta mixture, half of the fresh spinach, and half of the roasted vegetables. Pour ⅔ cup marinara sauce on top and repeat.
  6. Cover the final layer of noodles with remaining marinara sauce and sprinkle with mozzarella and pecorino cheese. Bake uncovered at 400°F (200°C) for about 30 minutes.
  7. Allow the lasagna to cool for 20 minutes before serving and garnish with fresh basil or parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 30IUVitamin C: 45mgCalcium: 25mgIron: 10mg

Notes

Double the recipe and freeze one for later. Delicious vegetarian lasagna is just a bake away on busy days.

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