Sunday Baked Vegetable Lasagna

Name: Sunday Baked Vegetable Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 9 lasagna noodles; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 zucchini, sliced; 1 red bell pepper, chopped; 2 cups spinach, packed; 1 cup ricotta cheese; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Creative Baking Collection

Lazy Sundays are perfect for making something hearty and comforting, like my Sunday Baked Vegetable Lasagna. I love layering fresh vegetables, ricotta, and mozzarella for a dish that's as satisfying as it is colorful. This recipe not only warms up my home but also lets me sneak in a variety of veggies that my family devours. Plus, it makes for excellent leftovers, so you can enjoy a delicious meal throughout the week without the fuss!

Created by

Elspeth Murray

Last updated on 2026-01-05T17:37:40.878Z

When I first made this lasagna, I wanted to create a dish that was both healthy and indulgent. By using zucchini and spinach in place of meat, I've crafted a recipe that's packed with nutrients without sacrificing flavor. I found that roasting my vegetables helps intensify their sweetness, giving the lasagna a fantastic depth that everyone seems to love.

Whether it’s served fresh from the oven or enjoyed as leftovers, this vegetable lasagna has a timeless appeal. Using a mix of cheeses brings creaminess while fresh basil elevates the flavor even more. I recommend letting it sit for a few minutes before slicing—it makes serving easier and enhances the flavors!

Why You'll Love This Recipe
Layers of fresh vegetables that add nutrition and flavor
Savory ricotta and creamy mozzarella create a rich texture
The perfect use for leftover vegetables in your fridge

Making the Most of Fresh Vegetables

One of the delightfully customizable aspects of this Baked Vegetable Lasagna is the variety of fresh vegetables you can use. Not only do they add vibrant color, but they also provide essential nutrients and flavors. For example, consider incorporating seasonal vegetables like roasted eggplant or fresh spinach. Just remember that denser vegetables, such as carrots or squash, will require a bit more cooking time to soften—slice them thinly and sauté a few extra minutes to ensure they meld well with the rest of the layers.

If you have leftover vegetables in your fridge, this lasagna is a perfect way to utilize them. Roasted vegetables, such as mushrooms or bell peppers, can also add a depth of flavor that enhances the overall dish. Just be mindful about the moisture content; if your vegetables have a lot of water, consider sautéing them longer to reduce their liquid before layering them into the lasagna.

Layering Techniques for Optimal Texture

The key to a successful lasagna lies not just in its ingredients, but in the layering technique as well. Spread marinara sauce at the bottom of the dish to prevent the noodles from sticking—a crucial step to maintain the desired texture. Aim for a ratio of 1:2:1 in your layers: start with noodles, then vegetables and ricotta, followed by more noodles. This ratio helps ensure that every bite delivers a harmonious blend of flavors.

As you layer, don’t be shy with your cheese! The mozzarella on top not only provides a beautiful golden, bubbly crust, but it also keeps the hidden layers moist. My tip is to leave a little space around the edges—once it bakes, the cheese will melt and spread, creating that coveted cheesy edge. Keep an eye on it towards the end of baking; if it’s browning too quickly, cover it loosely with foil.

Ingredients

Lasagna Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 zucchini, sliced
1 red bell pepper, chopped
2 cups spinach, packed
1 cup ricotta cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Cook the Lasagna Noodles

In a large pot of boiling salted water, cook the lasagna noodles according to package directions. Drain and set aside.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for about 2-3 minutes until fragrant. Add the zucchini and red bell pepper, cooking for an additional 5 minutes. Stir in the spinach and season with salt and pepper.

Assemble the Lasagna

Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer 3 lasagna noodles, half of the sautéed vegetables, and half of the ricotta. Repeat, finishing with another layer of noodles topped with remaining marinara sauce and mozzarella cheese.

Bake

Cover with aluminum foil and bake for 30 minutes. Remove foil and sprinkle Parmesan cheese on top, then bake for an additional 20 minutes or until bubbly and golden.

Cool and Serve

Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil before serving.

Pro Tips

For an extra flavor boost, add Italian herbs to the marinara sauce or sprinkle some red pepper flakes for a spicy kick!

Make-Ahead and Storage Tips

This lasagna is an excellent candidate for meal prepping. You can assemble it a day in advance and keep it covered in the refrigerator until you’re ready to bake. Alternatively, you can also freeze it before baking. Wrap the assembled lasagna tightly with plastic wrap followed by aluminum foil. It will stay fresh for about 2-3 months. To bake from frozen, preheat the oven to 375°F (190°C) and add an additional 30 minutes to the baking time.

If you have leftover lasagna, store it in an airtight container in the refrigerator for up to four days. When reheating, cover it with foil to prevent the top from burning while allowing it to heat through. It can be reheated in the oven at 350°F (175°C) for about 25 minutes or in the microwave in individual servings for a quicker solution.

Serving Suggestions and Pairings

This Sunday Baked Vegetable Lasagna is a complete meal on its own, but if you’re looking for side dishes, a crisp green salad with a light vinaigrette pairs beautifully. The acidic dressing will brighten the richness of the cheese, enhancing the overall experience. Adding nuts or seeds to the salad can also provide a nice crunch, introducing additional textures to your meal.

For an elevated dinner experience, consider serving the lasagna alongside a glass of light red wine, such as Pinot Noir or a chilled white like Sauvignon Blanc. The fruity and slightly acidic notes in these wines complement the savory richness of the lasagna and will surely impress your family or guests.

Questions About Recipes

→ Can I make this lasagna ahead of time?

Yes, you can prepare it up to one day in advance and store it in the refrigerator. Bake before serving.

→ What if I don't have ricotta cheese?

Cottage cheese can be a great alternative; just blend it to make it smoother.

→ Can I freeze leftovers?

Absolutely! Just make sure to wrap the portions tightly in foil or plastic wrap before freezing.

→ What vegetables can I substitute?

Feel free to use any vegetables you have on hand, such as mushrooms or eggplant, for a personalized twist.