Looking to prepare a vegetarian lasagna that bursts with flavor instead of being simply watery and bland? Begin by roasting red peppers and mushrooms with oil imbued with garlic. As the veggies are roasting, prepare a quick yet savory Ricotta filling with a generous heap of Parmesan for an umami kick.

No-boil lasagna noodles streamline the pasta cooking process considerably. By precooking, then mechanically dehydrating these pasta sheets, we eliminate the need for conventional boiling. When layered between moist ingredients such as tomato sauce and the aforementioned ricotta, these dry noodles rehydrate during their time in the oven. This process allows them to become sturdy and tender by absorbing moisture.

Just remember, covering your dish with foil aids in steaming these noodles, while using the right kind of sauce - one that's more fluid, like a marinara - often gives better results than thicker, less moist cream-based sauces. Food & Wine editors have done you a favor. They tasted a whopping 100 marinara brands to identify the best jarred tomato sauces. Monte’s Original Family Recipe Tomato Sauce came out on top overall. However, for baked pasta Michael’s of Brooklyn Fresh Tomato & Basil Sauce was a standout. It has a refreshing tang that perfectly complements a rich creamy ricotta or béchamel sauce in a gratifying bake. By opting for no-boil lasagna noodles and high-quality pre-made tomato sauce, your cooking time is drastically reduced without sacrificing flavor.

To get started, here is a list of ingredients you'll need: 1/2 cup extra-virgin olive oil, 8 medium garlic cloves, 5 medium red bell peppers, 2 (8-ounce) packages cremini mushrooms, 1 (16-ounce) container ricotta cheese, 1 large egg, 1/4 cup fresh flat-leaf parsley, 1/2 pound Parmesan cheese, 3 1/2 cups store-bought marinara sauce, 13 no-boil lasagna noodles, 1 (8-ounce) container fresh mozzarella balls, and 1/2 cup fresh basil leaves.

After preheating the oven and preparing the garlic oil, use tongs to toss together bell peppers with a portion of the garlic oil, some salt, and black pepper spread in an even layer on the parchment paper-lined baking sheet. Repeat for mushrooms with the remaining ingredients, then roast until tender. Once the veggies are ready, reduce the oven temperature.

While the vegetables are roasting, prepare the ricotta blend with an egg, parsley, a portion of Parmesan, and the remaining salt and black pepper. Finally, layer your lasagna starting with marinara, followed by noodles, ricotta mix, and baked veggies. Repeat this process and top with mozzarella. After tightly covering the dish with greased aluminum foil, bake until bubbling, then remove the foil and continue baking. For a golden topping, increase the oven temperature for a final broil.

Let it stand for 10 minutes, sprinkle with basil, slice, and enjoy your gourmet-style, vegetarian lasagna. This delicious recipe was developed by Robin Bashinsky, while Molly McArdle contributed to the writing.