Ingredients
Equipment
Method
- Preheat your oven to 425°F. Line a baking sheet with parchment paper. Oil a 9x13-inch baking dish.
- Place the mushrooms, red pepper, zucchini, and onion on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them evenly on the baking sheet and roast for 20 to 25 minutes, until tender and browned. Reduce the oven temperature to 400°F.
- While the vegetables roast, cook the lasagna noodles. Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking.
- Prepare the ricotta filling. In a large bowl, stir together the ricotta cheese, grated garlic, lemon zest, salt, and several grinds of black pepper.
- Assemble the lasagna. Spread 1 cup of marinara sauce on the bottom of the oiled baking dish. Layer with noodles, then half of the ricotta mixture spread evenly. Top with half the spinach, then half the roasted vegetables. Spoon ⅔ cup of the remaining marinara sauce over the vegetables.
- Repeat the layering process: add another layer of noodles, the remaining ricotta mixture, the remaining spinach, the remaining vegetables, and another ⅔ cup of marinara sauce. Finish with a final layer of noodles.
- Spread the remaining ⅔ cup of marinara sauce over the top layer of noodles. Evenly sprinkle with the mozzarella and pecorino cheeses.
- Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling. Let the lasagna stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.
Notes
For best results, use regular lasagna noodles as they tend to be more tender than no-boil noodles. If using no-boil noodles, you may need about ¾ of a 1-pound box. For no-boil noodles, cover the lasagna and bake for 40 to 50 minutes until tender, then uncover and bake until the cheese is browned and bubbling.