Vegetarian Lasagna

By Memo on Monday, February 26, 2024 - February 26, 2024

Vegetarian Lasagna


Equipment

  1. 9x13 Baking Dish
  2. Baking Sheets
Ingredients
  1. Extra-virgin olive oil
  2. 8 ounces cremini mushrooms, stemmed and quartered
  3. 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
  4. 1 medium zucchini, cut into ½-inch pieces
  5. ½ medium yellow onion, cut into ½-inch pieces
  6. Sea salt and freshly ground black pepper
  7. 15 lasagna noodles
  8. 3 cups (24 ounces) marinara sauce,
  9. 3 cups fresh spinach
  10. 2 cups grated low-moisture, part-skim mozzarella cheese
  11. ½ cup grated pecorino cheese
  12. Fresh basil leaves or chopped fresh parsley, for garnish

Ricotta Filling

3 cups (24 ounces) whole milk ricotta cheese
3 garlic cloves, grated
2 teaspoons lemon zest
1 teaspoon sea salt
Freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt, and several grinds of pepper.
  5. 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. 
  6. Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables, and another ⅔ cup sauce. Top with the remaining noodles.
  7. 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.

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:
  1. 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.
  2. 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.

 

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