Vegetarian Lasagna That Meat Eaters Will Love
This Vegetarian Lasagna That Meat Eaters Will Love is a hearty, flavor-packed casserole that bridges the gap between plant-based and carnivorous palates. Layered with tender, caramelized roasted zucchini, eggplant, and bell peppers, this dish is brimming with wholesome veggies that add complexity and depth. Creamy ricotta, a trio of cheeses, and a blend of Italian herbs provide rich, comforting flavors, while marinara sauce ties everything together with its tangy goodness. The golden, bubbly top layer completes this lasagna masterpiece, making it irresistible to both vegetarians and meat lovers alike. Perfect for dinner gatherings or weekly meal prep, this crowd-pleasing recipe bakes to perfection in just over an hour and serves up to eight people. For anyone searching for the ultimate vegetarian lasagna recipe, this dish is sure to exceed all expectations!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 2 medium Zucchini, sliced into 1/4 inch rounds
- 1 medium Eggplant, sliced into 1/4 inch rounds
- 1 large Red bell pepper, diced
- 1.5 cups Mushrooms, thinly sliced
- 16 ounces Ricotta cheese
- 1 cup Grated Parmesan cheese
- 3 cups Shredded mozzarella cheese
- 1 large Egg
- 4 cups Marinara sauce (store-bought or homemade)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Arrange the zucchini, eggplant, and bell peppers in a single layer on the prepared sheets. Drizzle with 1 tablespoon of olive oil per sheet and season with a pinch of salt and pepper. Roast for 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain, rinse with cool water, and set aside on a clean kitchen towel to prevent sticking.
Reduce the oven temperature to 375°F (190°C) after roasting the vegetables.
In a medium bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, egg, garlic powder, dried oregano, dried basil, and a pinch of salt and pepper. Mix until smooth and well blended. Set aside.
Spread 1 cup of marinara sauce onto the bottom of a 9x13 inch baking dish.
Place a single layer of cooked lasagna noodles over the sauce, overlapping slightly as needed.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the roasted vegetables, 1 cup of marinara sauce, and 1 cup of shredded mozzarella.
Repeat the layering process two more times: noodles, ricotta, roasted vegetables, marinara, mozzarella. End with a final layer of noodles topped with the remaining marinara sauce and a mix of the remaining mozzarella and Parmesan cheeses.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven (375°F) for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10-15 minutes before slicing and serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
5610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 10294 mg | 448% | |
| Total Carbohydrate | 672.0 g | 244% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 102.3 g | ||
| Protein | 290.7 g | 581% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 5745 mg | 442% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 7598 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
