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Vegetarian Lasagna Recipe

Layers of tender veggies, rich marinara, and melty cheeses.
Browned, bubbling top with bright spinach in every bite.
A cozy, hearty vegetarian lasagna that tastes like comfort.

dinner ⏱ 90 min 420 kcal / portion 85.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Vegetarian Lasagna Recipe
v7 · rb0e705f985 20260727Z1751 15 pieces lasagna noodle 710 ml marinara sauce 710 ml spinach 🔥 preheat oven to 220°C and oil baking dish 🔥 ⏱ 20-25 min roast vegetables at 220°C until tender and browned around the edges 🍳 boil lasagna noodles until al dente and drain 🔪 mix ricotta filling with garlic, lemon zest, sea salt, and black pepper 🍽 assemble bottom layer of lasagna with marinara, noodles, half ricotta, half spinach, half roasted vegetables, and marinara 🍽 assemble second lasagna layer on top with noodles, remaining ricotta, remaining spinach, remaining roasted vegetables, and marinara 🍽 top with remaining noodles and remaining marinara, then sprinkle mozzarella and pecorino 🔥 ⏱ 30 min bake lasagna at 205°C until cheese is browned and bubbling ⏳ ⏱ 20 min let lasagna stand at room temperature 🔪 garnish with basil and/or parsley and slice to serve Vegetarian Lasagna 🎉 1 tbsp olive oil 227 g mushroom 1 piece bell pepper 1 piece zucchini 0.5 pieces onion salt to taste black pepper to taste 473 ml mozzarella cheese 118 ml pecorino cheese basil to taste parsley to taste 710 ml ricotta cheese 3 pieces garlic 2 tsp lemon zest 1 tsp sea salt 680 g milk ricotta cheese bottom 1cup half half · 355 ml half assembly 1 half half · 355 ml spinach half dot 2 3cup marinara sauce remaining noodles remaining marinarа marinara sauce mozzarella cheese, pecorino cheese basil, parsley
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Preparation steps

  1. preheat oven to 220°C and oil baking dish
  2. roast vegetables 20-25 min at 220°C until tender and browned around the edges
  3. boil lasagna noodles until al dente and drain
  4. mix ricotta filling with garlic, lemon zest, sea salt, and black pepper
  5. assemble bottom layer of lasagna with marinara, noodles, half ricotta, half spinach, half roasted vegetables, and marinara
  6. assemble second lasagna layer on top with noodles, remaining ricotta, remaining spinach, remaining roasted vegetables, and marinara
  7. top with remaining noodles and remaining marinara, then sprinkle mozzarella and pecorino
  8. bake lasagna 30 min at 205°C until cheese is browned and bubbling
  9. let lasagna stand 20 min at room temperature
  10. garnish with basil and/or parsley and slice to serve

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