Savory Vegetarian Lasagna: A Comforting Family Favorite

This Vegetarian Lasagna is a delightful mix of roasted vegetables, creamy ricotta, and gooey cheese, embodying comfort and flavor.

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Prep Time 30

Cook Time 30

Resting Time 20

Total Time 1 20

Servings: 8 slices

Course: Lunch

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

2 tablespoons extra-virgin olive oil You can also use avocado oil for a change.
8 ounces cremini mushrooms Provides a meaty texture; try substituting with roasted eggplant.
1 medium red bell pepper Feel free to swap with yellow or green bell peppers.
1 medium zucchini Can be replaced with yellow squash or eggplant.
½ medium yellow onion Shallots are a great alternative.
to taste sea salt
to taste freshly ground black pepper

For the Lasagna Layers

15 sheets lasagna noodles Gluten-free noodles can be used.
3 cups marinara sauce Both homemade and store-bought versions work.
3 cups fresh spinach Kale or Swiss chard can also serve as substitutes.
2 cups grated low-moisture, part-skim mozzarella cheese Consider using vegan cheese for a dairy-free option.
½ cup grated pecorino cheese Parmesan is a fitting substitute.
to taste fresh basil leaves or chopped fresh parsley Use any fresh herb like oregano instead.
3 cups whole milk ricotta cheese Tofu or vegan ricotta can replace it.
3 cloves garlic, grated Garlic powder can work in a pinch.
2 teaspoons lemon zest Lemon juice can be a good substitute.
1 teaspoon sea salt Adjust to taste.

Equipment

Oven
Large Baking Sheet
medium mixing bowl
9x13-inch baking dish
large pot

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Toss the chopped cremini mushrooms, red bell pepper, zucchini, onion, olive oil, sea salt, and black pepper in a bowl. Spread evenly on the baking sheet and roast for 20-25 minutes.
Bring a large pot of salted water to a rolling boil. Cook the lasagna noodles until al dente, about 8-10 minutes. Drain and drizzle with olive oil.
In a mixing bowl, combine ricotta cheese, grated garlic, lemon zest, and salt. Mix until creamy.
Grease the baking dish and spread 1 cup of marinara sauce on the bottom. Layer 5 noodles, half of the ricotta mixture, half of the spinach, and half of the roasted vegetables. Repeat.
Top with remaining noodles and marinara sauce. Sprinkle mozzarella and pecorino cheese on top.
Bake for about 30 minutes until the cheese is bubbling and golden brown.
Let the lasagna rest for 20 minutes before serving, garnished with basil or parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 25mgIron: 10mg

Notes

This vegetarian lasagna can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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