Description
This lasagna is a warm hug in a baking dish—cheesy, saucy, and packed with caramelized veggies so rich and savory, even your meat-loving uncle will be licking his fork. Roasted bell peppers, golden zucchini, mushrooms, and wilted spinach mingle with garlic-lemon ricotta, marinara, and melty cheese in a layered masterpiece. Vegetarian comfort food has never looked—or tasted—so good.
Ingredients
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9 lasagna noodles (regular or gluten-free)
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1 red bell pepper, roasted & sliced
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1 zucchini, thinly sliced
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1 yellow onion, chopped
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1 cup mushrooms, sliced
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2 cups spinach
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2 tbsp olive oil
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1 (24 oz) jar marinara sauce
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1½ cups ricotta (or blended cottage cheese)
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1 garlic clove, minced
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1 tsp lemon zest
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1 cup shredded mozzarella
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½ cup grated Parmesan or Pecorino
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Salt & pepper, to taste
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Fresh basil or parsley, for garnish
Instructions
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Roast & sauté: Roast bell pepper at 425°F for 15 mins. Sauté onion, mushrooms, and zucchini in olive oil until golden. Stir in spinach until wilted. Season.
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Cook noodles slightly underdone. Drain and lay flat.
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Mix ricotta with garlic, lemon zest, salt, pepper, and optional chopped basil.
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Layer: In a greased 9×13″ dish, spread sauce, then layer noodles, ricotta, veggies, and sauce. Repeat twice. Top with cheese.
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Bake covered at 375°F for 25 mins, then uncover and bake 15–20 mins until golden and bubbly.
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Rest 10 mins before slicing. Garnish with herbs.
Notes
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Add Italian sausage or plant-based crumbles for protein.
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Use pesto instead of marinara for a Mediterranean twist.
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Replace noodles with thin zucchini for low-carb.
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Mix mascarpone into ricotta for creamy luxury.
- Prep Time: 25 mins
- Cook Time: 40 mins
Nutrition
- Calories: 390 kcal per serving
- Fat: 18g
- Carbohydrates: 35g
- Protein: 20g