Indulge in a comforting vegetarian lasagna that combines the rich flavors of spinach and ricotta. Perfect for family gatherings or cozy nights in, this recipe yields a hearty dish packed with vegetables and creamy cheese. Prepare it ahead of time to enjoy a delicious meal without the fuss.
Ingredients You Will Need
- 3 tablespoons 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)
- 3 cups whole milk ricotta cheese (24 ounces)
- 3 garlic cloves (grated)
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
Step-by-Step Cooking Instructions
- Preheat the oven to 400°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.
- Meanwhile, cook the noodles in a large pot of boiling, salted water according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- In a large bowl, stir together the ricotta, garlic, lemon zest, sea salt, and several grinds of pepper.
- Assemble the lasagna: Spread 1 cup of 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 roasted vegetables and dot with ⅔ cup of 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.
Recipe Variations & Substitutions
Add a Layer of Mozzarella: For extra creaminess, add an additional layer of mozzarella between the ricotta layers.
Use Different Vegetables: Feel free to substitute other vegetables like eggplant or zucchini for variety.
Make it Gluten-Free: Replace the lasagna noodles with gluten-free alternatives for a gluten-free version.
Frequently Asked Questions (FAQ)
Q: Can I use frozen spinach?
A: Yes, you can use thawed and drained frozen spinach in place of fresh. Just ensure it’s well-drained to avoid excess moisture.
Q: How do I make the lasagna noodles from scratch?
A: You can make homemade lasagna noodles by rolling out pasta dough into thin sheets, drying them for a few hours, then boiling until al dente. However, store-bought noodles are easier and just as effective.
Q: Can I use regular mozzarella instead of pecorino cheese?
A: While it’s not traditional, you can substitute part-skim mozzarella for the pecorino if preferred. Just ensure it melts well.
Q: How long does lasagna last in the fridge?
A: Lasagna can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions and reheat when needed.