Vegetable Lasagna
Layers of tender lasagna noodles, roasted zucchini, mushrooms, and spinach, blanketed in a rich marinara and creamy ricotta-béchamel with melted mozzarella on top. A hearty, vegetable-forward take on the Italian classic.
By YumYum Editorial · Vegan & Vegetarian
Prep: 30 min · Cook: 55 min · Total: 85 min · Serves 6
Ingredients
- 12 lasagna noodles
- 2 tbsp olive oil, divided
- 1 zucchini, sliced into thin rounds
- 8 oz cremini mushrooms, sliced
- 1 red bell pepper, diced
- 5 oz baby spinach
- 2 cloves garlic, minced
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan, divided
- 1 (24 oz) jar marinara sauce
- 2 cups shredded mozzarella
- 1 tsp dried Italian herbs
- to taste Salt and black pepper, to taste
- to taste Fresh basil, to garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss the zucchini, mushrooms, and bell pepper with 1 tbsp olive oil, spread on a baking sheet, and roast for 15-18 minutes until tender and lightly browned.
- Meanwhile, bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to package directions; drain and lay flat.
- Heat the remaining 1 tbsp olive oil in a skillet over medium heat, add the garlic and spinach, and cook 2-3 minutes until wilted; set aside.
- In a bowl, mix the ricotta, egg, half the Parmesan, Italian herbs, salt, and pepper until smooth.
- Spread a thin layer of marinara on the bottom of a 9x13-inch baking dish, then layer 4 noodles, half the ricotta mixture, half the roasted vegetables and spinach, a third of the remaining marinara, and a third of the mozzarella.
- Repeat with a second layer of noodles, remaining ricotta mixture, remaining vegetables, and another third of marinara and mozzarella.
- Top with the final 4 noodles, remaining marinara, remaining mozzarella, and the rest of the Parmesan.
- Cover with foil and bake for 25 minutes, then uncover and bake 15-20 minutes more until bubbling and golden on top.
- Let rest for 10-15 minutes before slicing, then garnish with fresh basil.