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Vegetarian Lasagna

Savory Vegetarian Lasagna with Roasted Veggie Goodness

This Vegetarian Lasagna is a comforting dish filled with roasted vegetables, creamy ricotta, and layers of cheesy goodness.
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Prep Time 25 minutes
Cook Time 1 hour
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 Essential for roasting vegetables and adding richness.
  • 8 ounces cremini mushrooms Provides umami flavor and texture.
  • 1 medium red bell pepper Adds sweetness and color.
  • 1 medium zucchini Contributes a mild flavor and moisture.
  • ½ medium yellow onion Enhances flavor depth.
  • to taste sea salt Essential for enhancing overall flavor.
  • to taste freshly ground black pepper Essential for enhancing overall flavor.
For the Lasagna
  • 15 noodles lasagna Provides structure to the dish.
  • 3 cups marinara sauce Adds moisture, flavor, and acidity.
  • 3 cups fresh spinach Adds nutrition and color.
  • 2 cups grated low-moisture, part-skim mozzarella cheese Adds creaminess and stretch.
  • ½ cup grated pecorino cheese Enhances flavor with a salty touch.
For the Ricotta Filling
  • 3 cups whole milk ricotta cheese Provides creaminess.
  • 3 cloves grated garlic Adds aromatic flavor.
  • 2 teaspoons lemon zest Brightens the flavor.
  • 1 teaspoon sea salt Essential for seasoning the ricotta mixture.
  • to taste freshly ground black pepper Adds warmth and enhances flavor.

Equipment

  • Oven
  • Baking Sheet
  • 9x13-inch baking dish
  • Large Pot
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss cremini mushrooms, red bell pepper, zucchini, and yellow onion with extra-virgin olive oil, sea salt, and freshly ground black pepper. Spread evenly on the prepared baking sheet and roast for 20-25 minutes.
  3. Bring salted water to a rolling boil in a large pot. Add lasagna noodles and cook until al dente, usually around 8-10 minutes. Drain and toss with a splash of olive oil.
  4. In a bowl, mix ricotta cheese, grated garlic, lemon zest, sea salt, and black pepper until well combined.
  5. In a 9x13-inch baking dish, spread a cup of marinara sauce across the bottom. Layer three lasagna noodles, half of the ricotta mixture, half of the spinach, half of the roasted vegetables, and a drizzle of marinara sauce. Repeat layers and finish with noodles and remaining marinara sauce topped with mozzarella and pecorino cheese.
  6. Cover with aluminum foil and bake at 400°F (204°C) for 30 minutes. Remove foil and continue to bake until cheese is bubbly and golden, about 10-15 minutes more.
  7. Let the lasagna rest for about 20 minutes before slicing. Garnish with fresh basil or parsley before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Allow your lasagna to rest before slicing for easier serving. Use high-quality ingredients for the best flavor.

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