Dinner Pasta and Noodle Dishes Pasta Lasagna Three-Cheese Lasagna with Roasted Red Peppers and Mushrooms 3.8 (4) 4 Reviews Layer garlicky roasted vegetables, rich ricotta-Parmesan cheese filling, bubbling mozzarella, and no-boil noodles for this nourishing, savory bake. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Updated on June 9, 2025 Save Rate PRINT Share Active Time: 15 mins Total Time: 1 hr 10 mins Yield: 10 Jump to recipe To create a vegetarian lasagna that’s packed with flavor (rather than watery and bland), start by roasting mushrooms and red peppers with garlic-infused oil. While the vegetables are cooking, stir together a quick ricotta filling with plently of Parmesan cheese for extra umami. Frequently Asked Questions How do no-boil lasagna noodles work? No-boil lasagna noodles are made by precooking pasta sheets in a water bath before mechanically dehydrating them, allowing them to skip the traditional boiling step. When baked between wet ingredients like tomato sauce and ricotta, the dried noodles rehydrate in the oven, absorbing moisture to become tender yet sturdy. Covering the dish with foil helps steam the noodles, and using a wetter sauce — like a marina — ensures better results than thicker, drier cream-based sauces. What is the best store-bought marinara sauce? You're in luck: F&W editors tasted 100 different marinaras to determine the very best jarred tomato sauces. Our overall favorite was Monte’s Original Family Recipe Tomato Sauce — "It's the best jarred tomato sauce we've ever tasted" — but we also named Michael’s of Brooklyn Fresh Tomato & Basil Sauce the best for baked pasta: "It’s full of zippy acidity that helps balance creamy ricotta or béchamel in a rich bake." Notes from the Food & Wine Test Kitchen Using no-boil lasagna noodles and good-quality store-bought tomato sauce cuts down on cook time without sacrificing taste. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 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 an 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. Antonis Achilleos / Food Styling by Rishon Hanners This recipe was developed by Robin Bashinsky; the text was written in part by Molly McArdle. 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