Best Vegetarian Lasagna (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium zucchini, sliced into ½-inch pieces
02 -
3 cups baby spinach, fresh
03 -
8 ounces of cremini mushrooms, stems removed and cut into quarters
04 -
½ a medium yellow onion, diced into ½-inch chunks
05 -
1 large red bell pepper, chopped into 1-inch squares
→ Ricotta Filling
06 -
24 ounces (or 3 cups) of full-fat ricotta cheese
07 -
Grated zest of 1 lemon (roughly 2 teaspoons)
08 -
3 minced garlic cloves
09 -
A teaspoon of fine sea salt
10 -
Some freshly cracked black pepper, as you like
→ Assembly
11 -
3 cups marinara sauce (24 ounces)
12 -
15 sheets of lasagna pasta
13 -
Half a cup of grated pecorino romano cheese
14 -
2 cups of shredded mozzarella (part-skim) cheese
15 -
Drizzle of extra virgin olive oil
16 -
Fresh chopped parsley or whole basil leaves for topping
# Instructions:
01 -
Set your oven to 425°F. Coat a 9x13 pan with olive oil and line a baking sheet with parchment.
02 -
Spread veggies out on the baking sheet, toss them with salt, pepper, and oil. Roast 20-25 minutes till golden brown. Turn oven down to 400°F.
03 -
Boil lasagna sheets till they’re al dente. Drain, then toss them with oil to stop sticking.
04 -
In a big mixing bowl, combine ricotta, lemon zest, garlic, salt, and pepper.
05 -
Start layering: sauce first, noodles next, then ricotta, spinach, and veggies. Keep repeating. Finish with sauce, noodles, and the cheeses.
06 -
Bake at 400°F for half an hour, till the cheese bubbles and gets golden. Let it cool 20 minutes before serving.
# Notes:
01 -
Make it vegan by swapping out cheese and ricotta for plant-based versions
02 -
No-boil pasta works too, but adjust cooking time
03 -
For the richest texture, stick with regular lasagna pasta