Ingredients
Roasted Vegetables
- 2 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, to taste
Lasagna
- 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, to taste
Instructions
- Preheat and prepare vegetables: Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly oil a 9×13-inch baking dish to prevent sticking. Place the mushrooms, red bell pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, season with sea salt and pepper, and toss to coat the vegetables evenly.
- Roast the vegetables: Spread the vegetables evenly on the baking sheet in a single layer. Roast for 20 to 25 minutes, or until the vegetables are tender and browned around the edges. After roasting, reduce the oven temperature to 400°F for the lasagna baking step.
- Cook the noodles: While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain the noodles and toss them with a drizzle of olive oil to prevent sticking.
- Prepare the ricotta filling: In a large mixing bowl, combine the whole milk ricotta cheese, grated garlic cloves, lemon zest, sea salt, and freshly ground black pepper. Stir well to evenly incorporate all ingredients.
- Assemble the first layers of lasagna: Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Add a layer of cooked noodles over the sauce. Spread half of the ricotta mixture as an even layer atop the noodles. Next, arrange half of the fresh spinach evenly over the ricotta, followed by half of the roasted vegetables. Dot this with 2/3 cup of the remaining marinara sauce.
- Assemble the second layers: Repeat the layering with another portion of noodles, the remaining ricotta mixture, the remaining spinach, the rest of the roasted vegetables, and another 2/3 cup of marinara sauce. Add a final layer of noodles on top.
- Add final sauce and cheese toppings: Spread the remaining 2/3 cup of marinara sauce over the top layer of noodles. Evenly sprinkle the grated mozzarella and pecorino cheeses over the sauce.
- Bake the lasagna: Place the assembled baking dish in the preheated 400°F oven. Bake for 30 minutes, or until the cheese topping is melted, browned, and bubbling.
- Rest and serve: Remove the lasagna from the oven and let it stand for 20 minutes before slicing. Garnish with fresh basil leaves or chopped parsley. Serve warm.
Notes
- For gluten-free: Use gluten-free lasagna noodles instead of regular noodles.
- For vegan variation: Substitute ricotta with a tofu or cashew-based ricotta alternative and use vegan mozzarella cheese.
- To prevent noodles from sticking, toss them with olive oil after cooking.
- The resting time after baking helps the lasagna set for easier slicing.
- Roasting the vegetables enhances their flavor and texture before layering.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
