Description
The best Veggie Lasagna recipe! This homemade vegetarian lasagna is layered with savory roasted vegetables, marinara sauce, ricotta, and creamy goat cheese– a cozy vegetarian dinner perfect for feeding a crowd.
Ingredients
Units
- 8 ounces mushrooms, sliced
- 2 bell peppers, cut into 1-inch pieces
- 2 cups zucchini, sliced in thin chunks
- 1 small onion, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1/4 –1/2 teaspoon red pepper flakes (or aleppo for mild heat)
- 9 lasagna noodles (or enough to make 3 layers in a 9 x 13 baking dish)
- 2 cups ricotta cheese
- 2 cups mozzarella cheese 8oz, grated, divided
- 1/2 cup grated parmesan or pecorino, divided
- 8 ounces goat cheese, chevre (optional, replace with ricotta)
- 1 egg
- 1 garlic clove, grated or finely minced
- 1/4 cup chopped fresh basil, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 24-ounce jar marinara, about 3 cups
Instructions
- Heat oven to 450°F.
- Roast the vegetables. Toss veggies with olive oil, balsamic vinegar, salt, pepper and red pepper flakes. Place on a sheet pan and bake for 20 minutes. Turn oven down to 400°F.
- Soften noodles. Spread dry uncooked lasagna noodles on a tray in a mostly single layer- (it is ok to have a little overlap) and cover them with hot water (hot from the tap is fine). Sprinkle with a little salt if desired. Let sit for 20 minutes. Drain water off. See notes for using no-boil noodles.
- Make ricotta mixture. Mix together ricotta, 1 cup of grated mozzarella cheese, 1/4 cup of parmesan cheese, goat cheese, egg, garlic, fresh basil, salt and black pepper.
- Assemble. Spray or brush a 9×13 baking dish with olive oil—place 3/4 cup marina sauce on the bottom. Place 3 lasagna noodles on top of the sauce. Spread 1/2 of the ricotta cheese mixture evenly on the noodles, layer 1/2 of the vegetables over the ricotta and evenly spoon on about 2/3 cup of marinara. Repeat this layering sequence 1 more time. For the top layer, place the remaining lasagna noodles on top, spread on the rest of the marinara, sprinkle with remaining mozzarella and parmesan.
- Bake uncovered for 35 minutes, until the cheese gets golden brown and bubbly. Let sit for 20 minutes before slicing.
Garnish with fresh basil leaves and minced parsley.
Notes
If using no-boil lasagna noodles: Add 1/4 cup of vegetable broth to the bottom of the pan along with the marinara. Cover the lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are tender. Remove the foil and bake until the cheese is browned and bubbling.
Soaking lasagna noodles in hot water instead of boiling them makes the cooking process easier and faster with less mess and a more consistent texture.
Nutrition
- Serving Size: 1 large piece
- Calories: 386
- Sugar: 4.4 g
- Sodium: 508.7 mg
- Fat: 17.8 g
- Saturated Fat: 9.7 g
- Carbohydrates: 29.6 g
- Fiber: 4.4 g
- Protein: 25.8 g
- Cholesterol: 68.4 mg