Vegetarian Lasagna
COOK TIME: 45 minutes
PREP TIME: 30 minutes
SERVINGS: 8
INGREDIENTS
Extra-virgin olive oil
8 ounces cremini mushrooms
1 red bell pepper
1 medium zucchini
½ medium yellow onion
Sea salt, to taste
Freshly ground black pepper, to taste
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
3 cups whole milk ricotta cheese (24 ounces)
3 garlic cloves
2 teaspoons lemon zest
1 teaspoon sea salt
Ground black pepper, to taste
Fresh basil leaves or chopped fresh parsley, for garnish
INSTRUCTIONS
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Vegetables:
Stem and quarter the cremini mushrooms.
Remove the stem and seeds from the red bell pepper, then cut it into 1-inch pieces.
Slice the zucchini into ½-inch pieces.
Chop the yellow onion into ½-inch pieces.
Grate the garlic cloves.
Sauté the Vegetables: In a large skillet, heat a splash of extra-virgin olive oil over medium heat. Add the quartered mushrooms, red bell pepper pieces, zucchini slices, and chopped onion. Season with sea salt and freshly ground black pepper. Sauté for about 10 minutes, or until the vegetables are softened.
Cook the Lasagna Noodles: While the vegetables are cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and set them aside.
Make the Ricotta Mixture: In a mixing bowl, combine the whole milk ricotta cheese, grated garlic, lemon zest, 1 teaspoon of sea salt, and ground black pepper. Mix until well combined.
Assemble the Lasagna:
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Place 5 lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Layer half of the sautéed vegetables on top of the ricotta.
Add 1 cup of marinara sauce and 1 cup of fresh spinach.
Sprinkle 1 cup of mozzarella cheese over the spinach.
Repeat the layers: noodles, remaining ricotta mixture, remaining vegetables, 1 cup of marinara sauce, remaining spinach, and another cup of mozzarella cheese.
Top the Lasagna: Place the final layer of lasagna noodles on top. Spread the remaining marinara sauce over the noodles. Top with the remaining mozzarella cheese and sprinkle with pecorino cheese.
Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves or chopped parsley before serving.
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