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Vegetarian Lasagna

Delicious Vegetarian Lasagna with Roasted Veggies Made Easy

This Vegetarian Lasagna is layered with roasted veggies, creamy ricotta, and zesty marinara, offering a healthy, indulgent meal.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 8 ounces cremini mushrooms or button mushrooms
  • 1 red bell pepper or yellow/orange bell pepper
  • 1 medium zucchini or yellow squash
  • ½ medium yellow onion or shallots
  • sea salt and freshly ground black pepper to taste
For the Lasagna Assembly
  • 15 lasagna noodles or gluten-free noodles
  • 3 cups marinara sauce homemade or store-bought
  • 3 cups fresh spinach or kale
  • 2 cups low-moisture mozzarella cheese or vegan mozzarella
  • ½ cup Pecorino cheese or Parmesan cheese/nutritional yeast
  • 3 cups whole milk ricotta cheese or seasoned tofu
  • 3 garlic cloves minced or grated
  • 2 teaspoons lemon zest or orange zest
For Garnishing
  • fresh basil or parsley for garnish

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Baking Sheet
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the chopped cremini mushrooms, red bell pepper, zucchini, and yellow onion with olive oil, sea salt, and black pepper; spread on baking sheet and roast for 20-25 minutes.
  3. Bring a large pot of salted water to a boil; cook the lasagna noodles according to package instructions, about 8-10 minutes.
  4. In a medium bowl, combine ricotta cheese, minced garlic, lemon zest, and a pinch of salt and pepper.
  5. In a greased baking dish, spread 1 cup of marinara sauce, layer half the noodles, half the ricotta, and half the roasted vegetables; repeat and top with remaining marinara, mozzarella, and pecorino cheese.
  6. Cover with foil and bake at 400°F (200°C) for 30 minutes; remove foil and bake for an additional 10-15 minutes.
  7. Let the lasagna rest for 20 minutes before slicing and garnish with fresh basil or parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

For best results, cut vegetables into uniform sizes, season well, and let the lasagna rest before slicing for clean servings. Store leftovers in an airtight container in the fridge.

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