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Vegetarian Lasagna

Vegetarian Lasagna

Vegetarian lasagna loaded with roasted vegetables, ricotta, and mozzarella. 100% meatless Italian comfort.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini sliced 1/4 inch thick
  • 8 oz cremini mushrooms sliced
  • 1 red bell pepper diced
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 15 oz whole milk ricotta
  • 1 cup grated parmesan divided
  • 1 large egg
  • 1/4 tsp nutmeg freshly grated
  • 32 oz marinara sauce
  • 12 no boil lasagna noodles
  • 3 cups shredded mozzarella
  • 2 tbsp fresh basil chopped
  • salt and pepper to taste

Method
 

  1. **Roast.** Heat oven to 425F. Toss zucchini, mushrooms, and bell pepper with olive oil, garlic, salt, and pepper. Spread on a sheet pan. Roast 20 minutes.
  2. **Filling.** In a bowl mix ricotta, 1/2 cup parmesan, egg, nutmeg, salt, and pepper.
  3. **Layer.** Reduce oven to 375F. Spread 1 cup marinara in a 9x13 dish. Layer 4 noodles, 1/3 ricotta mix, 1/3 roasted veg, 1/3 remaining marinara, 1 cup mozzarella. Repeat twice.
  4. **Top.** Finish with remaining mozzarella and parmesan.
  5. **Bake.** Cover with foil. Bake 30 minutes. Remove foil and bake 15 more minutes until golden and bubbly.
  6. **Rest.** Rest 15 minutes. Top with fresh basil. Slice and serve.

Notes

Pre roast all vegetables. Raw veg releases water and makes a soggy lasagna. Vegan swap: use cashew ricotta, vegan mozzarella, and a flax egg to make it vegan. Store leftovers in the fridge for up to 4 days.