Description
Hearty vegetarian lasagna merges layers of roasted vegetables, creamy ricotta, and robust marinara sauce into a Mediterranean-inspired comfort dish. Savory herbs and melted cheese create a satisfying meal that celebrates plant-based ingredients with depth and richness.
Ingredients
Scale
Vegetables
- 3 cups fresh spinach
- 8 ounces (226 grams) cremini mushrooms, stemmed and quartered
- 1 medium zucchini, cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 medium yellow onion, cut into 1/2-inch pieces
Cheese and Dairy
- 3 cups (24 ounces or 680 grams) whole milk ricotta cheese
- 2 cups grated low-moisture part-skim mozzarella cheese
- 1/2 cup grated pecorino cheese
Seasonings and Other Ingredients
- 15 lasagna noodles
- 3 cups (24 ounces or 680 grams) marinara sauce
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Black pepper to taste
- Extra-virgin olive oil
- Fresh basil leaves or chopped parsley for garnish
Instructions
- Warm the oven to 425F and prepare a parchment-lined baking sheet and a 9×13-inch baking dish with a light oil coating.
- Coat selected vegetables with oil, seasoning with salt and pepper. Roast for 20-25 minutes until edges caramelize and vegetables become tender. Lower oven temperature to 400F.
- Cook lasagna noodles until they reach al dente texture. Gently drizzle with olive oil to prevent adhesion and set aside.
- Create a creamy ricotta mixture by combining cheese with minced garlic, fragrant lemon zest, and balanced seasonings.
- Construct layers strategically: spread marinara sauce, arrange noodle sheets, distribute ricotta blend, scatter fresh spinach, and distribute roasted vegetables. Repeat layering technique, concluding with a final noodle layer topped with sauce and sprinkled cheese varieties.
- Transfer lasagna to preheated 400F oven. Bake approximately 30 minutes until cheese develops a golden, bubbling surface. Allow dish to rest and settle for 20 minutes before serving, which helps stabilize layers and enhance flavor melding.
Notes
- Customize Vegetable Selection: Mix and match seasonal vegetables like zucchini, bell peppers, eggplant, and mushrooms for diverse flavors and textures.
- Optimize Noodle Cooking: Slightly undercook lasagna noodles since they’ll continue cooking in the oven, preventing mushy texture.
- Enhance Protein Content: Add plant-based protein like crumbled tofu, lentils, or chickpeas to make the lasagna more nutritionally balanced.
- Create Dairy-Free Version: Substitute ricotta with cashew cream or tofu ricotta and use vegan cheese alternatives for lactose-intolerant or vegan diners.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg