Welcome to a delightful journey of flavors with our Best Vegetarian Lasagna! This dish is not only hearty and satisfying but also packed with a rainbow of vegetables and creamy ricotta. Let’s dive into the layers of goodness!
Tips for Perfect Layers
This part’s so satisfying: layering your ingredients perfectly makes all the difference! Ensure each layer is even for the best texture.
Garnishing Greatness
Don’t forget the finishing touch! Fresh basil or parsley adds a burst of freshness that will make your lasagna pop.
Ingredients
- Vegetable Ingredients:
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- Lasagna Ingredients:
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- Ricotta Filling:
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Instructions
- Preparation:
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Step 1- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.
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Step 2- Roast the vegetables: Place the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned around the edges. Reduce the oven temperature to 400°F.
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Step 3- Cook the noodles: Meanwhile, cook the noodles.* Bring a large pot of salted water to a boil and prepare the lasagna noodles according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
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Step 4- Make the ricotta filling: Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt, and several grinds of pepper.
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Step 5- Assemble the lasagna: Assemble the lasagna. Spread 1 cup of the marinara sauce at the bottom of the prepared baking dish. Top with a layer of noodles, followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the spinach evenly on top. Top with half the vegetables and dot with ⅔ cup of the remaining marinara sauce.
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Step 6- Layer again: Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables, and another ⅔ cup sauce. Top with the remaining noodles.
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Step 7- Final topping: Spread the remaining ⅔ cup marinara over the pasta, then evenly sprinkle with the mozzarella and pecorino cheeses. Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling. Let stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.
Nutrition
- Calories: 350, Fat: 15g, Carbs: 40g, Protein: 20g
Cooking techniques
Roasting vegetables enhances their natural sweetness and adds depth to the flavors. Layering is key in lasagna for a balanced bite!
Variations or substitutions
Feel free to swap in any of your favorite vegetables, like bell peppers or asparagus. You can also use gluten-free noodles if desired!
Storage tips
This lasagna can be stored in the fridge for up to 4 days. Reheat in the oven for the best texture!
Notes
For a richer flavor, consider adding some Italian herbs to the ricotta filling.
