Sunday Roasted Vegetable Lasagna

Name: Sunday Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 12 lasagna noodles; 2 cups ricotta cheese; 4 cups shredded mozzarella cheese; 2 cups grated Parmesan cheese; 2 tablespoons olive oil; 1 zucchini, diced; 1 bell pepper, diced; 1 cup mushrooms, sliced; 2 cups fresh spinach; 2 cups marinara sauce; 1 teaspoon Italian seasoning; Salt and pepper to taste

Highlighted under: Classic Inspiration

I love making this Sunday Roasted Vegetable Lasagna on cozy weekends when I'm craving something hearty yet wholesome. The roasted vegetables add depth and sweetness, while the layers of cheese and pasta create a comforting meal that everyone enjoys. Plus, it's a great way to use up any seasonal veggies lurking in the fridge. This lasagna is perfect for a family gathering or a quiet dinner at home, making it a versatile dish in my culinary repertoire.

Created by

Darcy Penrose

Last updated on 2026-01-13T06:39:34.627Z

When I first made this lasagna, I experimented with a variety of vegetables that I had on hand, and it turned out to be a delightful surprise. The key to infusing flavor is roasting the veggies first, which caramelizes their natural sugars and deepens the taste profile. I usually opt for zucchini, bell peppers, and mushrooms, but feel free to mix and match based on what you enjoy or have available.

One tip I discovered is not to overfill the layers; it may be tempting to pack everything in, but a well-balanced lasagna allows each element to shine. Bake it until golden and bubbly, and you won’t be disappointed. The aromas while it's cooking are simply irresistible!

Why You'll Love This Recipe
Rich, roasted vegetable flavor in every bite
Cheesy layers that create a delightful texture
Perfect for leftovers, making it a meal for days

Mastering the Roasting Technique

Roasting the vegetables is a crucial step in enhancing the flavor of your Sunday Roasted Vegetable Lasagna. The high heat of 425°F (220°C) caramelizes the natural sugars in the veggies, creating a rich, sweet depth that pairs beautifully with the creamy cheeses. Don't rush this process; the goal is to achieve golden edges on your vegetables, which may take slightly longer if your oven is crowded. Use a single layer on the baking sheet for even cooking and maximum caramelization.

For a well-balanced flavor profile, consider adding other seasonal vegetables like eggplant or cherry tomatoes. These can complement the zucchini, bell pepper, and mushrooms beautifully. Just be sure to cut them into similar sizes, ensuring even cooking. If you're short on time, pre-prepped vegetables from the market can also work – just be cautious with the cooking time to avoid over-roasting.

Building Flavorful Layers

When layering your lasagna, think of it as building a hearty, comforting structure. Start with a thin layer of marinara sauce to prevent the noodles from sticking to the bottom of the dish – this will also keep the base moist. Make sure to distribute the ricotta evenly, as it's the creamy element that adds richness to each bite. If you prefer a bit more tang, consider mixing some lemon zest into your ricotta; it will brighten the dish significantly.

I recommend reserving some mozzarella to sprinkle on top just before the final baking step. This creates a beautifully bubbly crust that contrasts with the tender layers beneath. If you're looking to cut down on calories and fat, feel free to use low-fat versions of the cheese without sacrificing much flavor. The key is to ensure that all layers receive a good helping of sauce, which binds everything together while cooking.

Ingredients

Lasagna Ingredients

12 lasagna noodles
2 cups ricotta cheese
4 cups shredded mozzarella cheese
2 cups grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, diced
1 bell pepper, diced
1 cup mushrooms, sliced
2 cups fresh spinach
2 cups marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss zucchini, bell pepper, and mushrooms with olive oil, Italian seasoning, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, or until tender and golden.

Cook the Noodles

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

Layer the Lasagna

In a large baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles in a row, followed by a layer of roasted vegetables, spinach, ricotta, and mozzarella. Repeat this layering process until all ingredients are used, finishing with noodles topped with marinara and mozzarella.

Bake the lasagna

Cover the dish with aluminum foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Serve

Allow the lasagna to cool for 10 minutes before slicing. Serve warm and enjoy the delicious layers!

Pro Tips

For extra flavor, consider adding fresh herbs like basil or oregano between the layers. Serve with a side salad for a complete meal!

Storage and Leftover Tips

Sunday Roasted Vegetable Lasagna is even better the next day! After allowing it to cool completely, cover the lasagna tightly and store it in the fridge for up to 4 days. When reheating, slice individual portions and microwave them on medium heat until warmed through, usually about 3-5 minutes, or bake in a preheated oven at 350°F (175°C) until heated in the center, roughly 15-20 minutes.

If you're planning to freeze this lasagna, it's best to do so before baking. Wrap tightly in plastic wrap and foil to prevent freezer burn, and it will keep well for up to 3 months. To bake from frozen, remove the wrapping, cover with foil, and bake at 375°F (190°C) for about 60-75 minutes, then uncover for the last 15 minutes to allow the top to brown.

Serving Suggestions and Variations

For a delightful twist on your lasagna, consider adding layers of pesto or replacing some marinara with a creamy alfredo sauce for a rich and decadent version. You can also sneak in a protein like sautéed ground turkey or lentils to make it heartier. For a fresh touch, serve the lasagna with a side salad dotted with lemon vinaigrette; the acidity will cut through the rich flavors beautifully.

When it comes to garnishing your lasagna before serving, fresh herbs like basil or parsley add a pop of color and a burst of freshness. I like to sprinkle some fresh grated Parmesan on top just before serving for an added depth of flavor. Each slice should reveal the colorful layers inside, showcasing the delicious roasted vegetables and creamy cheeses.

Questions About Recipes

→ Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna a day ahead and refrigerate it. Just add a few extra minutes to bake time if cooking from the fridge.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a plant-based ricotta if you're looking for a dairy-free option.

→ Can I freeze leftovers?

Yes, you can freeze the lasagna after baking. Just let it cool completely, then wrap it tightly in plastic wrap before freezing.

→ What type of vegetables can I use?

Feel free to use any seasonal vegetables you like! Eggplant, butternut squash, or even broccoli work well in this recipe.