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: 1 medium zucchini, sliced; 1 bell pepper, chopped; 1 cup spinach, chopped; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; 9 lasagna noodles; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 3 cups marinara sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil

Highlighted under: Daily Recipes

Every Sunday, I look forward to making my Baked Vegetable Lasagna. It's become a cherished tradition that brings my family together. The layers of colorful veggies, ricotta, and marinara sauce come together to create a wholesome, hearty dish that delights everyone at the table. I love how simple it is to prepare ahead of time, which means I can enjoy more time with my loved ones. The rich flavors and comforting textures make this recipe a favorite for special occasions or a cozy family dinner.

Created by

Gillian Sykes

Last updated on 2026-01-12T08:13:35.877Z

In my culinary journey, I've experimented with many lasagna recipes, but my Sunday Baked Vegetable Lasagna holds a special place in my heart. It combines fresh, seasonal vegetables like zucchini, spinach, and bell peppers, layered with a creamy ricotta filling. The secret lies in letting the lasagna rest after baking; it allows the flavors to meld beautifully and makes slicing easier.

A tip I've learned is to roast the vegetables beforehand to intensify their flavors. This simple step transforms the entire dish, adding depth that you won't want to miss. Trust me, once you try this method, your lasagna will never be the same!

Why You'll Love This Recipe
Vibrant layers of fresh vegetables create a colorful presentation
Creamy ricotta and mozzarella melt together for an irresistible texture
Make-ahead convenience allows for easy entertaining

Understanding the Vegetables

Using a variety of vegetables not only enhances the flavor of your lasagna but also adds a rainbow of nutrients. The zucchini and bell peppers provide a crunch, while the spinach and mushrooms contribute to a rich umami taste. When preparing the filling, make sure to sauté the vegetables until they are just softened—about 5-7 minutes—so they still hold their texture within the layers of the lasagna, preventing a mushy outcome.

You can easily substitute vegetables based on your preferences or seasonal availability. For instance, butternut squash or roasted eggplant can replace zucchini, giving a slightly sweeter flavor to your dish. If you're pressed for time, pre-chopped vegetables or frozen options can also save you a lot of prep time without sacrificing much in terms of flavor or texture.

Building Flavorful Layers

When layering your lasagna, it's crucial to have a balance of all ingredients to ensure that every bite is flavorful. Spreading marinara sauce on the bottom prevents the noodles from sticking and adds moisture. When adding ricotta, ensure it is evenly dolloped to prevent clumping. I often use a spatula to smooth the cheese layer, making it easier to distribute flavors throughout the dish.

To elevate your lasagna, consider adding a sprinkle of fresh herbs like basil or parsley between the layers for that fresh, aromatic touch. Not only does this enhance the flavor profile, but it also adds beautiful color that can make your lasagna more visually appealing.

Ingredients

For the Vegetable Filling

1 medium zucchini, sliced
1 bell pepper, chopped
1 cup spinach, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste

For the Lasagna

9 lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil

Instructions

Prepare the Vegetables

Preheat the oven to 400°F (200°C). In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add zucchini, bell pepper, spinach, and mushrooms. Season with salt and pepper, cook for about 5-7 minutes until softened, then set aside.

Cook the Noodles

Boil the lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Layer the Ingredients

In a large baking dish, spread a layer of marinara sauce across the bottom. Place three noodles over the sauce, followed by half of the vegetable filling, then layer with ricotta, mozzarella, and a third of the remaining marinara sauce. Repeat the layers, finishing with noodles, marinara sauce, and a generous sprinkle of mozzarella and Parmesan cheese.

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Rest and Serve

Let the lasagna rest for 10 minutes before slicing. This step is crucial for clean cuts and helps the layers hold together.

Pro Tips

For a spicier version, consider adding red pepper flakes to the vegetables. You can also substitute the marinara with pesto for a different flavor profile.

Make-Ahead Tips

This lasagna is a great dish to prepare ahead of time. You can assemble it the day before, cover it tightly with foil, and store it in the refrigerator until you're ready to bake. If you prefer to freeze it, be sure to cover it with plastic wrap and then foil to prevent freezer burn. It can be frozen for up to three months; simply thaw it overnight in the refrigerator before baking.

When reheating, if the lasagna has been frozen, bake it covered at 375°F (190°C) for 45-60 minutes, then remove the foil for the last 10-15 minutes for a bubbly, golden top. If it was refrigerated, bake it for about 30-35 minutes, ensuring it’s heated through in the center.

Serving Suggestions

Pair your baked vegetable lasagna with a fresh garden salad or some garlic bread for a complete meal experience. A crisp salad with a light vinaigrette perfectly balances the richness of the lasagna. For a cozy touch, you can serve it with a side of roasted vegetables; they add both flavor and nutrients to the meal.

Leftover lasagna tastes even better the next day! The flavors meld beautifully overnight, making it a fantastic lunch option. Simply reheat slices in the microwave or oven until heated through. For an unexpected serving suggestion, try it with a sprinkle of chili flakes or a drizzle of balsamic glaze for added flavor.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to customize the filling with any vegetables you love or have on hand.

→ What can I do with leftovers?

Leftover lasagna stores well in the fridge for up to 3 days or can be frozen for up to 3 months.

→ Can I make this lasagna in advance?

Yes, you can assemble the lasagna a day ahead, keep it covered in the refrigerator, and bake it when you’re ready to serve.

→ Is there a gluten-free option?

Yes! Many brands offer gluten-free lasagna noodles that work just as well in this recipe.