Go Back
–+ servings
Vegetarian Lasagna

Deliciously Comforting Vegetarian Lasagna for Everyone

A comforting Vegetarian Lasagna packed with layers of roasted vegetables and creamy ricotta, perfect for meal prep and sure to please a crowd.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Let Stand 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons extra-virgin olive oil Can substitute with avocado oil.
  • 8 ounces cremini mushrooms Provides umami flavor; substitute with any preferred mushrooms.
  • 1 red bell pepper Adds sweetness; swap with yellow squash for a different flavor.
  • 1 medium zucchini Can use eggplant as an alternative.
  • 1/2 medium yellow onion Shallots can be used as a substitute.
  • to taste sea salt and freshly ground black pepper Use kosher salt and mixed peppercorns for added flavor.
For the Lasagna Assembly
  • 15 lasagna noodles No-boil noodles can replace regular noodles.
  • 3 cups marinara sauce Homemade variants can be used.
  • 3 cups fresh spinach Kale can be substituted.
  • 2 cups low-moisture, part-skim mozzarella cheese Substitute with dairy-free cheese for vegan option.
  • 1/2 cup pecorino cheese Parmesan cheese can be used instead.
  • 3 cups whole milk ricotta cheese Replace with vegan ricotta for a dairy-free option.
For Flavor Boosts
  • 3 garlic cloves Use garlic powder if fresh is unavailable.
  • 2 teaspoons lemon zest Omit for a more traditional taste.
  • fresh basil or parsley For garnish.

Equipment

  • 9x13-inch Baking Dish
  • large pot
  • large baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Savory Roasted Vegetable Vegetarian Lasagna
  1. Preheat your oven to 425°F (220°C) and lightly oil a 9x13-inch baking dish with extra-virgin olive oil.
  2. Combine cremini mushrooms, red bell pepper, zucchini, and yellow onion on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes.
  3. In a large pot of boiling salted water, cook the lasagna noodles until al dente for about 8-10 minutes. Drain and toss with olive oil.
  4. In a mixing bowl, combine the ricotta cheese, grated garlic, lemon zest, and a pinch of salt and pepper. Mix until smooth.
  5. Spread 1 cup of marinara sauce at the bottom of the baking dish, layer with 5 noodles, half the ricotta filling, spinach, and roasted vegetables. Drizzle with ⅔ cup marinara and repeat layers.
  6. Cover with foil and bake in the oven for approximately 30-50 minutes until the cheese is bubbly and golden brown.
  7. Let the lasagna stand for 20 minutes before slicing to allow the layers to set.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

For best results, layer mozzarella among multiple layers instead of just the top to prevent a dried-out texture. Assemble the lasagna a night before for convenience.

Tried this recipe?

Let us know how it was!