This vegetarian lasagna is a hearty, flavor-packed dish that will satisfy even the most devoted meat lovers. Layers of tender pasta, creamy ricotta, and vibrant spinach mingle with a rich tomato sauce, creating a symphony of textures and tastes. In just 40 minutes of prep, you’ll assemble a dish that bakes to golden perfection in under an hour, filling your kitchen with irresistible aromas.
Every bite offers a delightful contrast—silky cheese, earthy vegetables, and a hint of garlic and herbs. Perfect for gatherings or cozy nights in, this lasagna is as nourishing as it is indulgent. With a total time of 1 hour and 30 minutes, it’s a fuss-free way to enjoy a comforting, crowd-pleasing meal that feels like a warm hug on a plate.
Ingredients for Vegetarian Lasagna
- Extra-virgin olive oil (for drizzling and tossing)
- 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 (to taste)
- 15 lasagna noodles (or gluten-free noodles as a substitute)
- 3 cups marinara sauce (24 ounces, store-bought or homemade)
- 3 cups fresh spinach
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese (or Parmesan as a substitute)
- 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 (to taste)
Step-by-Step Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly oil a 9×13-inch baking dish.
- Roast the vegetables: Place 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 and roast for 20-25 minutes, or until tender and browned. Reduce oven temperature to 400°F.
- Cook the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Prepare the ricotta filling: In a large bowl, combine ricotta, grated garlic, lemon zest, salt, and several grinds of pepper. Mix well.
- Assemble the lasagna:
- Spread 1 cup marinara sauce at the bottom of the prepared baking dish.
- Add a layer of noodles, followed by half the ricotta mixture. Spread evenly.
- Arrange half the spinach on top, followed by half the roasted vegetables. Dot with ⅔ cup marinara sauce.
- Repeat with another layer of noodles, remaining ricotta, spinach, vegetables, and another ⅔ cup marinara sauce.
- Top with the remaining noodles and spread the last ⅔ cup marinara sauce over them.
- Sprinkle evenly with mozzarella and pecorino cheeses.
- Bake: Place in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling.
- Rest and serve: Let the lasagna stand for 20 minutes. Garnish with fresh basil or parsley, slice, and serve.
Perfect Pairings: Serving Suggestions
This vegetarian lasagna is hearty enough to stand on its own, but it pairs beautifully with a fresh side salad or garlic bread. For a light option, try a simple arugula salad with lemon vinaigrette. If you’re craving something warm, roasted Brussels sprouts or steamed green beans make excellent accompaniments.
Make It Ahead: Storage and Reheating Tips
This lasagna stores wonderfully! Let it cool completely, then cover tightly with foil or transfer slices to an airtight container. It will keep in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 2-3 minutes or bake at 350°F for 15-20 minutes until heated through. For best results, add a splash of water or extra marinara to keep it moist.
Mix It Up: Recipe Variations
Feel free to customize this lasagna to suit your tastes! Swap the cremini mushrooms for portobellos or add eggplant for extra heartiness. If you’re dairy-free, try using a plant-based ricotta and mozzarella. For a protein boost, layer in cooked lentils or crumbled tofu. The possibilities are endless!
Time-Saving Hacks for Busy Cooks
Short on time? Use no-boil lasagna noodles to skip the cooking step. Pre-chopped veggies from the store can also save prep time. If you’re really in a rush, substitute store-bought marinara sauce for homemade. These small tweaks can shave off 15-20 minutes without sacrificing flavor.
Essential Equipment for Lasagna Success
A 9×13-inch baking dish is a must for this recipe. A sturdy baking sheet is also key for roasting the veggies evenly. If you’re grating your own cheese, a box grater will make quick work of it. And don’t forget a sharp knife for prepping those fresh ingredients—it’ll make chopping a breeze!
Vegetarian Lasagna
Ingredients
- 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
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9×13-inch baking dish.
- 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.
- 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.
- Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt, and several grinds of pepper.
- 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. Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables, and another ⅔ cup sauce. Top with the remaining noodles.
- 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.