Vegetarian Lasagna
Ingredients
Vegetables
-
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
-
0.5
medium
yellow onion, cut into ½-inch pieces
Lasagna
-
15
lasagna noodles
-
3
cups
marinara sauce, 24 ounces
-
3
cups
fresh spinach
-
2
cups
grated low-moisture, part-skim mozzarella cheese
-
0.5
cup
grated pecorino cheese
-
Fresh basil leaves or chopped fresh parsley, for garnish
Ricotta Filling
-
3
cups
whole milk ricotta cheese, 24 ounces
-
3
cloves
garlic, 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 9x13-inch baking dish.
- Roast the vegetables by tossing mushrooms, red pepper, zucchini, and onion with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned.
- Reduce the oven temperature to 400°F.
- Cook the lasagna noodles in salted water until al dente. Drain and toss with olive oil.
- Make the ricotta filling by mixing ricotta, garlic, lemon zest, salt, and pepper.
- Assemble the lasagna by spreading 1 cup of marinara sauce at the bottom of the baking dish. Layer noodles, half the ricotta mixture, half the spinach, half the roasted vegetables, and 2/3 cup sauce. Repeat layers and top with remaining noodles, sauce, and cheeses.
- Bake at 400°F for 30 minutes until cheese is browned and bubbling. Let stand for 20 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
668
Total fat
35g
Total carbohydrates
60g
Total protein
30g
Sodium
mg
Cholesterol
mg
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