Best Homemade Vegetarian Lasagna (Print Version)

# Ingredients:

→ Vegetables

01 - 8 ounces cremini mushrooms, stemmed and quartered
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, cut into ½-inch pieces
04 - ½ medium yellow onion, cut into ½-inch pieces
05 - 3 cups fresh spinach

→ Ricotta Filling

06 - 3 cups (24 ounces) whole milk ricotta cheese
07 - 3 garlic cloves, grated
08 - 2 teaspoons lemon zest
09 - 1 teaspoon sea salt
10 - Black pepper to taste

→ Assembly

11 - 15 lasagna noodles
12 - 3 cups (24 ounces) marinara sauce
13 - 2 cups grated low-moisture part-skim mozzarella cheese
14 - ½ cup grated pecorino cheese
15 - Extra-virgin olive oil
16 - Fresh basil leaves or chopped parsley for garnish

# Instructions:

01 - Preheat oven to 425°F. Line baking sheet with parchment paper and oil a 9x13-inch baking dish.
02 - Toss vegetables with oil, salt, and pepper on baking sheet. Roast 20-25 minutes until tender and browned. Reduce oven to 400°F.
03 - Cook lasagna noodles until al dente. Drain and toss with olive oil to prevent sticking.
04 - Mix ricotta, garlic, lemon zest, salt, and pepper in large bowl.
05 - Layer: sauce, noodles, ricotta, spinach, vegetables. Repeat layers, finishing with noodles, sauce, and cheeses.
06 - Bake at 400°F for 30 minutes until cheese is browned and bubbling. Let stand 20 minutes before serving.

# Notes:

01 - Can be made vegan by using vegan ricotta and omitting cheese topping
02 - Can use no-boil noodles with adjusted baking time
03 - Regular lasagna noodles recommended for best texture

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