1-Getting started with this vegetarian lasagna is fun and simple, beginning with prepping your oven and veggies. First, preheat it to 425°F and line a baking sheet with parchment paper while oiling a 9×13-inch baking dish. This sets the stage for roasting those fresh vegetables to perfection.

2-Toss the 8 ounces of cremini mushrooms, 1 red bell pepper, 1 medium zucchini, and ½ medium yellow onion with 15 tablespoons of olive oil, sea salt, and freshly ground black pepper. Roast them on the baking sheet for 20 to 25 minutes until tender and browned, then reduce the oven to 400°F.

3-Next, cook your lasagna noodles until they are al dente, drain them, and toss with a bit of olive oil to keep them from sticking. In a bowl, mix 3 cups ricotta cheese with 3 cloves grated garlic, 2 teaspoons lemon zest, 1 teaspoon salt, and black pepper to taste for a flavorful filling.

4-Now, assemble the lasagna: Spread 1 cup of the marinara sauce on the bottom of the baking dish. Layer with noodles, half of the ricotta mixture, half of the 3 cups fresh spinach, half of the roasted vegetables, and 2/3 cup marinara sauce. Repeat the layers once more.

5-Top with the remaining noodles, the rest of the marinara sauce (making up the full 3 cups), ½ cup shredded mozzarella cheese, and some pecorino or parmesan cheese. Bake at 400°F for 30 minutes until the cheese bubbles and browns. Let it stand for 20 minutes before adding fresh basil leaves or chopped fresh parsley for garnish and serving.