Best Vegetarian Lasagna (Print Version)
# Ingredients:
→ Vegetables
01 -
3 cups of fresh spinach leaves
02 -
1 medium zucchini, diced into ½-inch cubes
03 -
½ of a yellow onion, chopped into ½-inch chunks
04 -
1 red bell pepper, sliced into 1-inch pieces
05 -
8 ounces of cremini mushrooms, stems removed and quartered
→ Ricotta Filling
06 -
24 ounces (3 cups) of ricotta made from whole milk
07 -
Grated zest of 2 lemons
08 -
3 garlic cloves, finely grated
09 -
A teaspoon of sea salt
10 -
Ground black pepper, add as much as you like
→ Assembly
11 -
A 15-pack of lasagna noodles
12 -
3 cups (24 ounces) of marinara sauce
13 -
Grated pecorino cheese, ½ cup worth
14 -
Mozzarella cheese, shredded, about 2 cups
15 -
A drizzle of extra-virgin olive oil
16 -
Some parsley or fresh basil leaves for topping
# Instructions:
01 -
Set your oven to 425°F and line a baking tray with parchment. Don’t forget to oil your 9x13-inch bakeware dish.
02 -
Toss all the veggies with olive oil, some salt, and pepper. Lay them out on the baking sheet and roast until they’re soft and browned, about 20–25 minutes. Lower oven temp to 400°F after roasting.
03 -
Boil lasagna pasta until it’s firm but cooked. Drain water, then coat noodles with olive oil so they don’t stick together.
04 -
Stir together ricotta, lemon zest, grated garlic, sea salt, and black pepper in a big bowl until smooth.
05 -
Build your layers: a dollop of sauce, noodles, dollops of ricotta filling, handfuls of spinach, then veggies. Keep layering and top it off with noodles, sauce, and plenty of cheese!
06 -
Bake it all at 400°F for half an hour, or until the cheese is golden and bubbly. Cool for about 20 minutes before digging in.
# Notes:
01 -
Swap cheeses with vegan options or skip them to make this plant-based
02 -
You can use pre-cooked (no-boil) noodles if you tweak the baking duration
03 -
For the best result, stick with traditional lasagna noodles