Q1: What is the absolute, number one secret to a vegetable lasagna that is not watery?

The secret is to roast your vegetables first ! Vegetables like zucchini, mushrooms, and bell peppers have a very high water content. If you layer them into your lasagna raw, they will release all that water as they bake, which is the number one cause of a soupy, watery lasagna. By roasting them first, you are cooking off that excess moisture and, as a bonus, deeply concentrating their sweet and savory flavor.

Q2: Can I make this lasagna ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the lasagna completely, but do not bake it . Then, you can wrap the entire unbaked casserole dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. When you are ready to eat, you can let it thaw overnight in the refrigerator and then bake as directed.

Q3: Do I have to cook my lasagna noodles before I assemble the lasagna?

It depends on what kind you buy! If you are using classic, regular lasagna noodles , then yes, you must boil them first until they are al dente. If you are using "no-boil" or "oven-ready" lasagna noodles , you can skip the boiling step entirely! Just be sure to use a generous amount of sauce, as the dry noodles will absorb a lot of liquid as they bake.

Q4: What is the best way to reheat leftover lasagna?

The best way to reheat lasagna and keep it from drying out is to place an individual slice on a microwave-safe plate, sprinkle it with about a tablespoon of water, and then cover it loosely before you microwave it until it is hot. You can also reheat it in an oven-safe dish, covered with foil,

Q.5 What is Pecorino cheese?

Pecorino is a classic, hard, and salty Italian cheese that is made from sheep's milk. It has a sharper, tangier, and saltier flavor than Parmesan cheese.

Vegetarian Lasagna Recipe (Seriously!)

The Best Vegetarian Lasagna Recipe (Seriously!)

A hearty and flavorful recipe for the ‘Best Vegetarian Lasagna,’ packed with roasted vegetables and a creamy ricotta filling. The lasagna features a colorful medley of roasted cremini mushrooms, red bell pepper, zucchini, and onion. This is layered with a rich ricotta cheese mixture seasoned with garlic and lemon zest, along with marinara sauce, fresh spinach, and lasagna noodles. The casserole is topped with a generous amount of mozzarella and pecorino cheese and baked until golden and bubbly.

Author: Grace

Ingredients

For the Lasagna:
Extra-virgin olive oil
8 ounces cremini mushrooms, quartered
1 red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into ½-inch pieces
½ medium yellow onion, cut into ½-inch pieces
Sea salt and freshly ground black pepper
15 lasagna noodles (regular or no-boil)
3 cups marinara sauce
3 cups fresh spinach
2 cups grated low-moisture, part-skim mozzarella cheese
½ cup grated pecorino cheese
Fresh basil or parsley, for garnish
For the Ricotta Filling:
3 cups whole milk ricotta cheese
3 garlic cloves, grated
2 teaspoons lemon zest
1 teaspoon sea salt

Instructions

Roast the Vegetables: Preheat the oven to 425°F. On a parchment-lined baking sheet, toss the mushrooms, red pepper, zucchini, and onion with olive oil, salt, and pepper. Roast for 20 to 25 minutes, until tender and browned. Reduce the oven temperature to 400°F.
Cook the Noodles: While the vegetables roast, bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. (Skip this step if using no-boil noodles).
Make the Ricotta Filling: In a medium bowl, combine the ricotta cheese, grated garlic, lemon zest, salt, and a few grinds of black pepper.
(Assembly instructions inferred as they were missing from the article)
Assemble the Lasagna: Spread a thin layer of marinara sauce in the bottom of a greased 9×13-inch baking dish.
Arrange a single layer of noodles on top of the sauce.
Spread half of the ricotta mixture over the noodles, followed by half of the roasted vegetables and half of the fresh spinach.
Sprinkle with about a third of the mozzarella and pecorino cheeses, and top with about 1 cup of marinara sauce.
Repeat the layers: noodles, the remaining ricotta, the remaining vegetables and spinach, another third of the cheese, and another cup of sauce.
Finish with a final layer of noodles, the remaining sauce, and the remaining cheeses.
Bake: Bake at 400°F for 30-40 minutes, until the sauce is bubbly and the cheese is melted and golden. Let the lasagna rest for at least 15 minutes before slicing and serving, garnished with fresh basil or parsley.

Notes

Note: The final assembly and baking instructions were not provided in the original article and have been inferred based on standard lasagna-making techniques.
Roasting the vegetables before adding them to the lasagna is a key step that develops their flavor and prevents the lasagna from becoming watery.
This recipe can be made with either traditional lasagna noodles that require boiling or no-boil noodles for a quicker assembly.

Find it online: https://www.eatswithsoul.com/vegetarian-lasagna-recipe/