Vegetarian Lasagna
A hearty vegetarian lasagna layered with roasted vegetables, spinach, creamy ricotta, and marinara sauce, finished with bubbling mozzarella and pecorino. This easy, wholesome recipe is rich in flavor, full of plant-based protein, and perfect for family dinners or meal prep.
Equipment
- 1 (9x13-inch) baking dish
- 2 Baking sheets
- 1 large pot
- 1 large mixing bowl
Ingredients
Vegetables & Base
- 2 tbsp extra-virgin olive oil
- 8 oz cremini mushrooms stemmed and quartered
- 1 red bell pepper seeded and cut into 1-inch pieces
- 1 medium zucchini diced into ½-inch cubes
- ½ medium yellow onion chopped into ½-inch pieces
- 15 lasagna noodles*
- 3 cups marinara sauce 24 oz
- 3 cups fresh spinach leaves
- 2 cups shredded mozzarella cheese part-skim, low-moisture
- ½ cup grated pecorino cheese
- Fresh basil or parsley for garnish
- Sea salt & black pepper to taste
Ricotta Filling
- 3 cups whole milk ricotta 24 oz
- 3 garlic cloves finely grated
- 2 tsp lemon zest
- 1 tsp sea salt
- Freshly ground black pepper to taste
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Lightly brush or spray a 9x13-inch baking dish with olive oil—this will keep the lasagna from sticking and help it bake evenly later.
- Roast the Vegetables: Spread the mushrooms, bell pepper, zucchini, and onion evenly across the prepared baking sheet. Drizzle them generously with olive oil, then sprinkle with salt and freshly ground black pepper. Toss everything together with clean hands or a spatula to make sure the vegetables are well coated.
- Cook the Lasagna Noodles: While the vegetables roast, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until they are just al dente (firm to the bite but not hard). Drain the noodles carefully, then drizzle with a little olive oil and gently toss so they don’t stick together. Lay them flat on a parchment-lined surface or a clean tray until ready to use.
- Make the Creamy Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, grated garlic, lemon zest, salt, and a few cracks of black pepper. Stir well until smooth and creamy. Taste and adjust seasoning if needed. This filling should be rich, tangy, and lightly seasoned—it balances the sweetness of the vegetables and marinara sauce.
- Begin Layering the Lasagna: Spread 1 cup of marinara sauce evenly across the bottom of the prepared 9x13-inch baking dish. This creates a flavorful base and prevents the noodles from sticking.Next, arrange a layer of lasagna noodles side by side over the sauce. If needed, trim or slightly overlap noodles so the base is fully covered.
- Add Ricotta, Spinach, and Vegetables: Using a spatula, spread half of the ricotta mixture evenly over the noodles. Scatter half of the fresh spinach leaves on top of the ricotta, creating a light green layer. Then, spoon half of the roasted vegetables evenly across the spinach. Drizzle about ⅔ cup of marinara sauce over the vegetables, using the back of a spoon to spread it gently.
- Build the Second Layer: Repeat the layering process: place another sheet of lasagna noodles over the vegetables, followed by the remaining ricotta mixture, the rest of the spinach, and the last portion of roasted vegetables. Again, drizzle ⅔ cup of marinara sauce on top to keep everything moist and flavorful.
- Seal with Final Layer: Top the dish with the final layer of noodles. Spread the remaining ⅔ cup of marinara sauce evenly across the surface.Finally, sprinkle the shredded mozzarella cheese evenly over the sauce, followed by the grated pecorino cheese. This final cheesy topping will melt, bubble, and turn golden brown, creating that irresistible crust.
- Bake the Lasagna: Cover the dish loosely with foil (making sure it doesn’t touch the cheese) and bake in the 400°F oven for about 20 minutes to let the layers settle. Then remove the foil and continue baking for another 10–15 minutes, or until the cheese topping is melted, golden, and bubbling around the edges. The aroma should fill your kitchen at this point!
- Rest Before Serving: Once baked, carefully remove the lasagna from the oven and let it rest for at least 20 minutes before slicing. This resting period allows the layers to set, making it much easier to cut clean slices without the filling spilling out.
- Garnish and Enjoy: Sprinkle freshly chopped basil or parsley over the lasagna before serving for a pop of color and freshness. Slice into squares and serve warm with a side salad or garlic bread for a complete meal.
Notes
- Regular lasagna noodles are recommended for the best texture, but no-boil noodles can be used with adjusted baking time.
- Roasting vegetables adds depth and sweetness, but you can sauté them on the stovetop if short on time.
- Always let lasagna rest before slicing to achieve neat, firm portions.
- Whole milk ricotta gives a creamier texture, but part-skim works for a lighter version.
- Use fresh spinach for best results, but frozen spinach can be substituted if thawed and well-drained.
- Pecorino cheese adds sharpness; substitute Parmesan if that’s what you have on hand.
- To make it gluten-free, choose certified gluten-free lasagna noodles.
- For meal prep, assemble lasagna in advance and refrigerate before baking.
- Fresh herbs like basil or parsley enhance flavor and presentation.
- The dish can easily be adapted into a vegan-friendly version with plant-based cheese and tofu ricotta.
