Description
This hearty Vegetarian Lasagna features layers of roasted vegetables, creamy ricotta filling, and a rich blend of mozzarella and pecorino cheeses, all nestled between tender lasagna noodles and baked to golden perfection. A comforting and flavorful dish perfect for family dinners or special occasions.
Ingredients
Vegetables and Roasting
- 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
Pasta and Sauce
- 15 lasagna noodles
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
Cheeses and Filling
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
- 3 cups whole milk ricotta cheese (24 ounces)
- 3 garlic cloves (grated)
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper
Garnish
- Fresh basil leaves or chopped fresh parsley
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly oil a 9×13-inch baking dish for lasagna assembly. Arrange the cremini mushrooms, red bell pepper, zucchini, and yellow onion on the prepared baking sheet, drizzle with olive oil, season with sea salt and black pepper, then toss to coat evenly.
- Roast Vegetables: Spread the vegetables in a single layer on the baking sheet and roast them in the preheated oven for 20 to 25 minutes, or until they become tender and show a browned edge. After roasting, reduce the oven temperature to 400°F to prepare for baking the lasagna.
- Cook Lasagna Noodles: While roasting, bring a large pot of salted water to a boil. Cook the lasagna noodles following the package instructions until they are al dente. Once cooked, drain the noodles and toss them with a small drizzle of olive oil to prevent sticking.
- Prepare Ricotta Filling: In a large mixing bowl, combine the whole milk ricotta cheese with grated garlic, lemon zest, sea salt, and a few grinds of freshly ground black pepper. Stir well to incorporate all ingredients evenly.
- Assemble First Lasagna Layer: Spread 1 cup of marinara sauce evenly at the bottom of the prepared baking dish. Lay down a layer of cooked lasagna noodles over the sauce. Spoon and spread half the ricotta mixture evenly on top of the noodles, then add half the fresh spinach in an even layer. Next, arrange half of the roasted vegetables over the spinach and dot with approximately ⅔ cup of the remaining marinara sauce.
- Assemble Second Lasagna Layer: Repeat the layering process: Add another layer of noodles, then spread the remaining ricotta mixture evenly, followed by the rest of the spinach and roasted vegetables. Dot with another ⅔ cup of marinara sauce, then top with the last layer of noodles.
- Top and Bake: Spread the remaining ⅔ cup of marinara sauce evenly over the top noodles. Sprinkle the grated mozzarella cheese and pecorino cheese evenly over the assembled lasagna. Bake in the preheated 400°F oven for 30 minutes or until the cheese is bubbly and golden brown.
- Rest and Garnish: Remove the lasagna from the oven and let it stand for 20 minutes to set before slicing. Garnish with fresh basil leaves or chopped fresh parsley before serving.
Notes
- Use whole milk ricotta for creamier texture; part-skim can be used for lower fat.
- Roasting the vegetables adds a rich, caramelized flavor; avoid skipping this step for best taste.
- Drizzling the noodles with olive oil after cooking prevents them from sticking together.
- Allowing the lasagna to rest after baking ensures cleaner slices and better flavor distribution.
- If preferred, fresh pasta sheets can be used to reduce cooking time.
