Best Vegetarian Lasagna

🥘 Ingredients

• extra-virgin olive oil
• cremini mushrooms 8 ounces
• red bell pepper 1
• zucchini 1 medium
• yellow onion ½ medium
• extra-virgin olive oil
• sea salt
• freshly ground black pepper
• lasagna noodles 15
• extra-virgin olive oil
• whole milk ricotta cheese 3 cups
• garlic 3 cloves
• lemon zest 2 teaspoons
• sea salt 1 tsp
• freshly ground black pepper
• marinara sauce 3 cups
• lasagna noodles
• fresh spinach
• marinara sauce
• lasagna noodles
• fresh spinach
• marinara sauce
• lasagna noodles
• marinara sauce
• grated low-moisture, part-skim mozzarella cheese 2 cups
• grated pecorino cheese ½ cup
• fresh basil leaves
• chopped fresh parsley

1. 1

   Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish with extra-virgin olive oil .
2. 2

   Place cremini mushrooms , red bell pepper , zucchini , and yellow onion on the baking sheet. Drizzle with extra-virgin olive oil , sprinkle with sea salt and freshly ground black pepper , and toss to coat. Spread evenly on the baking sheet and roast for 20-25 minutes , or until tender and browned around the edges. Reduce the oven temperature to 400°F.
3. 3

   Meanwhile, cook the lasagna 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 extra-virgin olive oil to prevent sticking.
4. 4

   Make the ricotta filling: In a large bowl, stir together whole milk ricotta cheese , garlic , lemon zest , sea salt , and several grinds of freshly ground black pepper .

Assembly

1. 1

   Spread marinara sauce at the bottom of the prepared baking dish. Top with a layer of lasagna noodles , followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the fresh spinach evenly on top. Top with half the roasted vegetables and dot with ⅔ cup of the remaining marinara sauce .
2. 2

   Repeat with another layer of lasagna noodles , followed by the remaining ricotta, fresh spinach , roasted vegetables, and another ⅔ cup of marinara sauce . Top with the remaining lasagna noodles .
3. 3

   Spread the remaining ⅔ cup of marinara sauce over the pasta, then evenly sprinkle with grated low-moisture, part-skim mozzarella cheese and grated pecorino cheese . 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 leaves or chopped fresh parsley (for garnish), slicing, and serving.