Best Vegetarian Lasagna | Family Recipes
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Cooking tools:
- Pepper mill
- Baking dish
- Baking sheet
- Parchment paper
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- Extra-virgin olive oil
- 8 ounces cremini mushrooms (stemmed and quartered)
- 1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces)
- 1 medium zucchini (cut into ½-inch pieces)
- ½ medium yellow onion (cut into ½-inch pieces)
- Sea salt
- Freshly ground black pepper
- 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
- Fresh basil leaves or chopped fresh parsley (for garnish)
- 3 cups whole milk ricotta cheese (24 ounces)
- 3 garlic cloves (grated)
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
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