Sunday Baked Vegetable Lasagna

Name: Sunday Baked Vegetable Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 9 lasagna noodles; 2 cups marinara sauce; 1 zucchini, sliced; 1 bell pepper, chopped; 1 cup mushrooms, sliced; 1 cup fresh spinach; 1 cup ricotta cheese; 2 cups mozzarella cheese, grated; 1/2 cup parmesan cheese, grated; 1 egg; Salt and pepper to taste; Olive oil

Highlighted under: Baking & Desserts

I absolutely love preparing this Sunday Baked Vegetable Lasagna for family gatherings. The layers of tender vegetables, creamy ricotta, and rich marinara sauce come together in a comforting dish that everyone enjoys. It’s a crowd-pleaser that's not only delicious but also simple to make. After some trial and error, I've found the perfect balance of flavors and textures, which is key to highlighting the vibrant veggies. Plus, it’s a fantastic way to sneak in some extra vegetables for those who may not eat them otherwise!

Created by

Hayley Morton

Last updated on 2026-01-10T12:31:21.335Z

This Sunday Baked Vegetable Lasagna turned into a family tradition for us, especially with the kids. When I decided to incorporate more vegetables, the trick was to roast them first, bringing out their natural sweetness and flavor. I often mix in whatever veggies I have on hand, making it a flexible recipe tailored to our tastes!

When I serve this lasagna, I like to garnish it with fresh basil and a sprinkle of parmesan to elevate the presentation and taste. It’s always satisfying to see empty plates at the end of the meal, and I love that it’s a wholesome dish that everyone can enjoy together.

        Why You’ll Love This Recipe
        Layers of fresh, roasted vegetables bursting with flavor
Creamy ricotta and mozzarella create a delectable texture
A comforting dish perfect for family gatherings or potlucks

      

Understanding the Vegetable Layers

The choice of vegetables in your lasagna can significantly influence the dish's overall flavor profile and texture. In this recipe, zucchini, bell peppers, and mushrooms are not just fillers but star ingredients that bring freshness and a variety of tastes. Adding a sprinkle of herbs such as thyme or oregano can elevate the natural flavors of these vegetables, making each bite an explosion of color and taste. Roasting enhances their sweetness and adds a slight char, allowing them to shine amid the creamy layers.

Feel free to experiment with other vegetables you might have on hand. For instance, roasted eggplant or butternut squash can add depth, while cherry tomatoes could introduce a tangy sweetness. Just ensure the new additions have similar water content to prevent the lasagna from becoming too watery; you may want to increase baking time slightly for firmer vegetables like eggplant.

Cheese Variations and Their Benefits

The combination of ricotta and mozzarella in this lasagna not only gives it a rich creaminess but also adds an appealing stretchiness when melted. Ricotta provides a mild, creamy base that complements the robust marinara while keeping the dish light. If you're looking for healthier alternatives, consider using low-fat ricotta or cottage cheese. Both will help maintain the creaminess without sacrificing flavor.

Additionally, for a bolder cheese flavor, mixing in some fresh herbs like basil or parsley can enhance the ricotta mixture. If you want a sharper taste, try substituting some mozzarella with provolone or even fontina cheese, which would melt beautifully and add complexity to every layer.

Ingredients

Gather your ingredients before you start cooking to streamline the process and ensure you have everything on hand.

Lasagna Ingredients

9 lasagna noodles
2 cups marinara sauce
1 zucchini, sliced
1 bell pepper, chopped
1 cup mushrooms, sliced
1 cup fresh spinach
1 cup ricotta cheese
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 egg
Salt and pepper to taste
Olive oil

Once your ingredients are prepared, you’re ready to assemble the lasagna and enjoy a delicious meal!

Instructions

Prepare your workspace and gather all necessary tools like a baking dish and mixing bowls.

Preheat the Oven

Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil.

Roast the Vegetables

In a large bowl, toss the zucchini, bell pepper, and mushrooms with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 20 minutes until softened.

Cook the Noodles

While the vegetables are roasting, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Mix the Cheese Filling

In a mixing bowl, combine ricotta cheese, egg, salt, and pepper. Stir in half of the grated mozzarella and half of the parmesan.

Assemble the Lasagna

In a baking dish, layer a thin layer of marinara sauce, followed by three lasagna noodles, half of the cheese mixture, half of the roasted vegetables, fresh spinach, and more marinara sauce. Repeat the layers, finishing with a final layer of noodles, marinara sauce, and the remaining mozzarella and parmesan on top.

Bake the Lasagna

Cover the baking dish with foil and bake for 25 minutes. Uncover and bake for an additional 20 minutes until the cheese is bubbly and golden.

Rest and Serve

Remove from the oven and let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!

Cleaning up the workspace afterward is just as important as cooking, so take a moment to tidy up!

Pro Tips

For an extra flavor boost, try adding fresh herbs like basil or oregano to the cheese mixture, or experiment with different vegetables based on your preferences.

Make-Ahead and Storage Tips

This lasagna is an excellent candidate for make-ahead preparation! You can assemble it the day before and keep it in the refrigerator, covered tightly with plastic wrap. Just remember to adjust the baking time slightly, adding 5-10 minutes if baking directly from the fridge, as it will be colder than when assembled at room temperature.

If you're considering freezing leftovers, slice the lasagna after it has cooled and wrap individual portions tightly in foil or freezer-safe containers. They will keep for up to three months in the freezer. When ready to serve, simply thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.

Serving Suggestions

This baked vegetable lasagna pairs well with a simple side salad or garlic bread, enhancing the meal without overwhelming it. A fresh garden salad with a light vinaigrette will provide a lovely contrast with the richness of the lasagna. Alternatively, you can garnish the finished product with fresh basil or parsley for a pop of color and freshness before serving.

For a heartier dinner option, consider serving the lasagna alongside a cup of minestrone soup, complementing the flavors and creating a warm, comforting dining experience that's ideal for family gatherings or potlucks.

Questions About Recipes

→ Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it until you're ready to bake.

→ Can I freeze lasagna?

Absolutely! To freeze, assemble the lasagna and wrap it tightly before placing it in the freezer. It can be frozen for up to 2 months.

→ What can I substitute for ricotta cheese?

You can use cottage cheese, cream cheese, or a blend of blended tofu for a dairy-free option.

→ How can I make this recipe gluten-free?

Substitute regular lasagna noodles with gluten-free alternatives available at most stores.