Savory Vegetarian Lasagna with Roasted Veggies Delight

A flavorful Vegetarian Lasagna packed with roasted veggies and creamy layers—a must-try for any gathering.

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Prep Time 30

Cook Time 30

Resting Time 20

Total Time 1 20

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetable Filling

2 tablespoons extra-virgin olive oil Adds richness and depth; you can replace it with any neutral oil if needed.
8 ounces cremini mushrooms Provides umami flavor; button mushrooms work as a great substitute.
1 large red bell pepper Contributes sweetness and color; using green bell pepper offers a less sweet taste.
1 medium zucchini Adds moisture and texture, while yellow squash makes a fantastic alternative.
0.5 medium yellow onion Provides aromatic flavor; feel free to use any type of onion available.
to taste sea salt and freshly ground black pepper Enhances the overall flavor; adjust to your personal taste preference.
3 cups fresh spinach Adds nutrition and vibrant color; you can replace it with kale or Swiss chard for variety.

For the Noodles and Sauce

15 lasagna noodles Creates the dish's structure; for a gluten-free option, substitute with gluten-free noodles.
3 cups marinara sauce Adds moisture and flavor; homemade or your favorite jarred sauce works beautifully.

For the Cheesy Layers

2 cups grated low-moisture, part-skim mozzarella cheese Provides creaminess and helps layer hold together; use dairy-free cheese for a vegan alternative.
0.5 cup grated pecorino cheese Delivers a sharp, salty flavor; you can substitute with grated Parmesan or omit it for vegan lasagna.

For the Ricotta Filling

3 cups whole milk ricotta cheese Offers creaminess and richness; substitute with a plant-based ricotta for vegan options.
3 cloves garlic, grated Adds aromatic flavor; powdered garlic is a suitable alternative if you're short on fresh.
2 teaspoons lemon zest Brightens up the ricotta filling; lime zest serves as a delightful alternative.
1 teaspoon sea salt and freshly ground black pepper Enhances flavor; adjust to your taste for the best results.

For Garnish

to taste fresh basil or parsley Adds a burst of freshness; any fresh herb of your choice can elevate the final dish!

Equipment

Oven
Baking Sheet
Pot
Mixing Bowl
9x13-inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Gather and chop your vegetables.
In a large bowl, toss the diced cremini mushrooms, red bell pepper, zucchini, and yellow onion with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes.
In a pot of salted water, boil the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.
In a mixing bowl, combine ricotta cheese, grated garlic, lemon zest, and salt and pepper. Mix until creamy.
Grease a 9x13-inch baking dish. Spread 1 cup of marinara sauce on the bottom. Layer noodles, ricotta, spinach, roasted veggies, and more sauce, repeating until all ingredients are used.
Top with remaining noodles, marinara sauce, mozzarella, and pecorino cheese.
Bake at 400°F (200°C) for 30 minutes until cheese is golden and bubbly.
Let it rest for 20 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 30mgIron: 10mg

Notes

Use fresh ingredients for the best flavor, layer wisely to ensure even baking, and allow the lasagna to rest before slicing for cleaner cuts.

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