Description

Craving a hearty, comforting dish that’s loaded with roasted vegetables and cheesy goodness? The Best Vegetarian Lasagna, rated 4.96 from 257 votes, is your answer! This homemade vegetarian lasagna layers tender noodles with roasted mushrooms, zucchini, bell peppers, spinach, a zesty ricotta filling, and melty mozzarella.

Ingredients

To make the Best Vegetarian Lasagna for 8 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

For the Lasagna:

Extra-Virgin Olive Oil: For roasting veggies and oiling the dish.
Cremini Mushrooms (8 oz, stemmed and quartered): Adds earthy, meaty texture.
Red Bell Pepper (1, stemmed, seeded, cut into 1-inch pieces): Brings mild sweetness and color.
Zucchini (1 medium, cut into ½-inch pieces): Adds tender, mild flavor.
Yellow Onion (½ medium, cut into ½-inch pieces): Provides savory depth.
Sea Salt and Freshly Ground Black Pepper: Enhances overall flavor.
Lasagna Noodles (15, regular or no-boil, see notes): Forms the layered structure.
Marinara Sauce (3 cups, 24 oz): Creates a rich, tomatoey base.
Fresh Spinach (3 cups): Adds nutrient-rich greens.
Low-Moisture, Part-Skim Mozzarella Cheese (2 cups, grated): Provides melty, gooey texture.
Pecorino Cheese (½ cup, grated): Adds sharp, savory flavor.
Fresh Basil Leaves or Chopped Parsley (for garnish): Brings a fresh, vibrant touch.

Ricotta Filling:

Whole Milk Ricotta Cheese (3 cups, 24 oz): Creates a creamy, rich layer.
Garlic Cloves (3, grated): Adds aromatic depth.
Lemon Zest (2 tsp): Brings bright, citrusy flavor.
Sea Salt (1 tsp): Enhances flavor.
Freshly Ground Black Pepper: Adds a mild kick.

Substitutions and Variations:

Noodles: Use gluten-free lasagna noodles for a gluten-free version (check labels).
Vegetables: Swap mushrooms, zucchini, or bell pepper with eggplant, carrots, or broccoli.
Marinara: Use homemade sauce or a different store-bought variety (e.g., arrabbiata for spice).
Spinach: Replace with kale, Swiss chard, or arugula.
Cheese: Swap mozzarella with provolone or fontina; use Parmesan instead of pecorino.
Vegan: Replace ricotta with vegan ricotta and skip cheese topping or use vegan cheese (see notes).
Gluten-Free: Use gluten-free noodles and ensure marinara is gluten-free (check labels).
Spicy Kick: Add red pepper flakes or use a spicy marinara sauce.

Why These Ingredients Matter: The roasted vegetables provide hearty, nutrient-rich texture, while the ricotta filling adds creamy richness. The marinara and cheeses create classic Italian flavors, and the spinach adds a healthy boost, making this a balanced, vegetarian meal perfect for any occasion.

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Instructions

Step 1: Roast the Vegetables

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Oil a 9×13-inch baking dish with olive oil or cooking spray.
On the baking sheet, combine 8 oz quartered cremini mushrooms, 1 red bell pepper (cut into 1-inch pieces), 1 medium zucchini (cut into ½-inch pieces), and ½ medium yellow onion (cut into ½-inch pieces).
Drizzle with olive oil, sprinkle with sea salt and black pepper, and toss to coat.
Spread evenly and roast for 20–25 minutes, until tender and browned around the edges.
Reduce oven temperature to 400°F.

Tip: Cut vegetables uniformly for even roasting, and spread them out to avoid steaming.

Step 2: Cook the Noodles

Bring a large pot of salted water to a boil.
Cook 15 regular lasagna noodles according to package instructions until al dente (typically 8–10 minutes).
Drain and toss with a drizzle of olive oil to prevent sticking.

Tip: Cook noodles al dente to avoid mushiness; if using no-boil noodles, see notes for adjustments.

Step 3: Make the Ricotta Filling

In a large bowl, stir together 3 cups whole milk ricotta cheese, 3 grated garlic cloves, 2 tsp lemon zest, 1 tsp sea salt, and several grinds of black pepper until well combined.

Tip: Grate garlic finely for a smooth texture, and mix thoroughly to evenly distribute flavors.

Step 4: Assemble the Lasagna

Spread 1 cup marinara sauce evenly over the bottom of the prepared 9×13-inch baking dish.
Add a layer of noodles (about 5, trimmed if needed to fit).
Spread half the ricotta mixture evenly over the noodles.
Arrange half the spinach (1½ cups) over the ricotta.
Top with half the roasted vegetables, then dot with ⅔ cup marinara sauce.
Repeat with another layer: noodles, remaining ricotta, remaining spinach, remaining vegetables, and another ⅔ cup marinara.
Top with a final layer of noodles, spread with the remaining ⅔ cup marinara, and sprinkle evenly with 2 cups grated mozzarella and ½ cup grated pecorino cheese.

Tip: Layer ingredients evenly for consistent flavor in every bite, and press gently to compact layers.

Step 5: Bake

Bake at 400°F for 30 minutes, until the cheese is browned and bubbling.
If using no-boil noodles, cover and bake for 40–50 minutes, then uncover and bake until cheese is browned (see notes).

Tip: Check at 25 minutes; if cheese browns too quickly, cover loosely with foil.

Step 6: Serve

Let the lasagna stand for 20 minutes to set.
Garnish with fresh basil leaves or chopped parsley, slice into 8 pieces, and serve.

Tip: Letting it rest makes slicing easier and keeps layers intact.