Vegetarian Lasagna Loaded (Print Version)
# Ingredients:
→ Vegetables
01 -
3 cups fresh spinach leaves
02 -
½ medium yellow onion, chopped into ½-inch pieces
03 -
1 medium zucchini, diced into ½-inch chunks
04 -
8 ounces cremini mushrooms, stems removed and quartered
05 -
1 red bell pepper, sliced into 1-inch pieces
→ Ricotta Filling
06 -
3 garlic cloves, finely grated
07 -
3 cups (24 ounces) ricotta, whole milk variety
08 -
1 teaspoon of sea salt
09 -
2 teaspoons grated lemon zest
10 -
Black pepper as needed
→ Assembly
11 -
2 cups shredded mozzarella cheese, part-skim
12 -
Extra-virgin olive oil for drizzling
13 -
15 sheets of lasagna noodles
14 -
3 cups (24 ounces) of your favorite marinara
15 -
Freshly chopped parsley or whole basil leaves for topping
16 -
½ cup grated pecorino cheese
# Instructions:
01 -
Get your oven ready by setting it to 425°F. Use parchment to cover a baking sheet and grease a 9x13 dish with olive oil.
02 -
Spread veggies on baking sheet after tossing with oil, pepper, and salt. Roast them for 20-25 minutes till soft and browned edges form. Lower temperature to 400°F afterward.
03 -
Boil the lasagna sheets until slightly firm (al dente). Drain, then coat lightly in olive oil so they don't stick together.
04 -
Combine ricotta, garlic, lemon peel, salt, and a pinch of black pepper in a large mixing bowl.
05 -
Start layering: place marinara on the bottom, then noodles, ricotta mix, spinach, and roasted veggies. Keep layering till done, topping it off with noodles, sauce, and both cheeses.
06 -
Pop it into the 400°F oven for 30 minutes. Let the cheese get golden and bubbly. Wait 20 minutes before cutting into it.
# Notes:
01 -
Switch to plant-based ricotta and skip cheese topping for a vegan-friendly option.
02 -
If you use no-boil pasta, cooking time needs adjusting.
03 -
Regular pasta sheets work best for the ideal texture.