Dinner Pasta and Noodle Dishes Pasta Lasagna Three-Cheese Lasagna with Roasted Red Peppers and Mushrooms 4.0 (4) 2 Reviews To create a vegetarian lasagna that’s packed with flavor (rather than watery and bland), start by roasting mushrooms and red peppers with a quick garlic-infused oil. While the vegetables are cooking, stir together a quick ricotta filling with plently of Parmesan for extra umami. Using no-boil lasagna noodles and good-quality store-bought tomato sauce cut down on cook time without sacrificing taste.Related: More Lasagna Recipes By Robin Bashinsky Robin Bashinsky Robin Bashinsky is a James Beard Award-winning food journalist and recipe developer. Known for injecting bold, global flavors into health-driven menus, he is the creative force behind the West Coast-influenced healthy comfort food at Blueroot in Birmingham, Alabama. His work has been featured in Cooking Light, EatingWell, Real Simple, Food & Wine, Southern Living, and others. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 15 mins Total Time: 1 hr 10 mins Yield: 10 Cook Mode (Keep screen awake) Ingredients 1/2 cup extra-virgin olive oil 8 medium garlic cloves, smashed 5 medium red bell peppers (2 pounds total), seeded cut into 1-inch-wide strips 2 1/4 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 (8-ounce) packages cremini mushrooms, quartered (6 cups) 1 (16-ounce) container ricotta cheese 1 large egg 1/4 cup chopped fresh flat-leaf parsley 1/2 pound Parmesan cheese, grated (about 2 cups), divided 3 1/2 cups store-bought marinara sauce (from 1 [32-ounce] jar) 13 no-boil lasagna noodles (from a 8-ounce package) 1 (8-ounce) container fresh mozzarella balls, cut into 1/4-inch-thick slabs 1/2 cup loosely packed fresh basil leaves, torn Directions Preheat oven to 475°F with racks in middle and lower third positions. Cook oil and garlic in a small saucepan over medium, undisturbed, until garlic begins to sizzle, 5 to 6 minutes. Remove from heat. Discard garlic. Using tongs, toss together bell peppers, 1/4 cup of the garlic oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper on a baking sheet lined with parchment paper; spread in an even layer. Toss together mushrooms, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and remaining 1/4 cup garlic oil on a separate baking sheet lined with parchment paper; spread in an even layer. Roast bell peppers and mushrooms in preheated oven until tender, about 22 minutes, rotating baking sheets between top and bottom racks halfway through cook time. Remove from oven; reduce oven temperature to 400°F. While vegetables roast, whisk together ricotta, egg, parsley, 1 cup of the Parmesan, and remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until smooth. Spread 1/2 cup of the marinara sauce in bottom of a 13- x 9-inch glass or ceramic baking dish. Top with 3 lasagna noodles. Spread 2/3 cup ricotta mixture over noodles; top evenly with one third of the bell peppers and one third of the mushrooms. Top with 3/4 cup of the marinara. Starting with the 3 lasagna noodles, repeat layers twice. Top final layer with remaining 4 lasagna noodles; spread with remaining 3/4 cup marinara. Arrange mozzarella slabs in a single layer on top. Sprinkle with remaining Parmesan (about 1 cup). Cover baking dish tightly with greased aluminum foil. Bake at 400°F until mixture is bubbling (you will need to peek under foil to check), about 25 minutes. Remove foil; continue baking 10 minutes. Increase oven temperature to broil (do not remove lasagna from oven); broil until cheese is browned and bubbly, 3 to 5 minutes. Let stand 10 minutes. Sprinkle with basil; slice and serve. Photo by Antonis Achilleos / Food Styling by Rishon Hanners Rate It Print