Best Vegetarian Lasagna
Before cooking
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Steps as written in the recipe card.
7 stepsTiming varies by step
Ingredient prep checklist
- Low-moisture Mozzarella: 2 cups grated low-moisture, part-skim mozzarella cheese
- Pecorino Cheese: ½ cup grated pecorino cheese
- Basil Leaves: Fresh basil leaves or chopped fresh parsley (for garnish)
- Garlic: 3 garlic cloves (grated)
Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.
Step help
Watch for
Temperature425 degree-fahrenheit
425°F
Source
Vegetarian Lasagna
References
This step uses
- Extra-virgin olive oil
Full ingredient reference
- 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
- 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)
- 3 cups whole milk ricotta cheese (24 ounces)
- 3 garlic cloves (grated)
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper