Vegetarian Lasagna
Ingredients
Vegetables
-
8
ounces
cremini mushrooms
-
1
medium
zucchini
-
1
red bell pepper
-
½
medium
yellow onion
-
3
cups
fresh spinach
Pasta
-
15
noodles
lasagna noodles
Sauce
Cheese
-
3
cups
whole milk ricotta cheese
-
2
cups
grated low-moisture, part-skim mozzarella cheese
-
½
cup
grated pecorino cheese
Seasoning
-
3
cloves
garlic
-
2
teaspoons
lemon zest
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
Garnish
-
to taste
fresh basil leaves or chopped fresh parsley
Oil
-
to taste
extra-virgin olive oil
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Roast the mushrooms, red pepper, zucchini, and onion with olive oil, salt, and pepper for 20-25 minutes.
- Reduce oven temperature to 400°F and cook the lasagna noodles until al dente.
- Mix the ricotta with garlic, lemon zest, salt, and pepper to create the ricotta filling.
- Assemble the lasagna in a 9x13-inch baking dish, starting with marinara sauce, then noodles, ricotta mixture, spinach, roasted veggies, and more sauce.
- Repeat the layering and top with remaining noodles, sauce, mozzarella, and pecorino cheese.
- Bake for 30 minutes until cheese is browned and bubbling. Let it stand for 20 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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