Vegetarian Lasagna
Total Time
1 hr 30 mins
Prep Time
40 mins
Cook Time
50 mins
Rating
4.97 out of 5 stars
(182)
Ingredients
8 servings
- Extra-virgin olive oil
- 8 ounces cremini mushrooms, stemmed and quartered
- 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch pieces
- ½ medium yellow onion, cut into ½-inch pieces
- Sea salt and freshly ground black pepper
- 15 lasagna noodles*
- 3 cups marinara sauce, 24 ounces
- 3 cups fresh spinach
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
- Fresh basil leaves or chopped fresh parsley, for garnish
- Ricotta Filling
- 3 cups whole milk ricotta cheese, 24 ounces
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper
How would you rate this recipe?
Preparation
Chef’s notes
I recommend using regular lasagna noodles here. They are more tender than no-boil noodles in the final lasagna. However, if you prefer to use no-boil noodles, make these adjustments
No-boil noodles tend to be shorter than regular lasagna noodles. Instead of counting noodles, expect to use about ¾ of a 1-pound box.
Change the bake time:
Cover the lasagna and bake for 40 to 50 minutes, or until the noodles are tender, then uncover and bake until the cheese is browned and bubbling.
For vegan lasagna, replace the ricotta mixture with this vegan ricotta. Skip the cheese on top of the lasagna. Bake, covered, until the pasta is tender and the lasagna is heated through, 30 to 50 minutes at 400°F.