Sunday Roasted Vegetable Lasagna

Name: Sunday Roasted Vegetable Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 9-12 lasagna noodles; 2 cups spinach; 1 zucchini, sliced; 1 bell pepper, chopped; 1 eggplant, diced; 2 cups marinara sauce; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt and pepper to taste; Olive oil for roasting

Highlighted under: Comfort Favorites

I love preparing a hearty lasagna on Sundays, and this Sunday Roasted Vegetable Lasagna has become my go-to recipe. Every layer bursts with flavor, thanks to the freshly roasted vegetables and rich tomato sauce. Not only is it comforting and satisfying, but it also allows me to sneak in a variety of healthy ingredients. The creamy ricotta and mozzarella tie everything together beautifully, creating a dish that's perfect for family gatherings or simply enjoying for myself after a long week.

Created by

Elodie Fairfax

Last updated on 2026-01-13T07:31:37.086Z

When I first tried this roasted vegetable lasagna, it was an instant hit among my family and friends. The secret is in roasting the vegetables until they're caramelized, which deepens their flavor and adds a beautiful texture. I love how the vibrant colors of the vegetables make the dish visually appealing, and it encourages everyone to dig in.

I also discovered that using a mix of cheeses creates a delightful creaminess that balances out the dish. Grating fresh Parmesan on top just before baking adds an extra layer of flavor that elevates this classic recipe to something truly special. I've made changes over time, but this version remains my favorite!

        Why You'll Love This Recipe
        Layers of roasted vegetables add depth and nutrients
Creamy cheese blend enhances the overall flavor
Perfect for meal prep or feeding a crowd

      

Choosing Your Vegetables

The choice of vegetables in this Sunday Roasted Vegetable Lasagna can really elevate the dish. While zucchini, bell peppers, and eggplant are delicious, you can substitute or add other vegetables like mushrooms, squash, or kale for variety. The key is to roast them until they're slightly caramelized, enhancing their natural sweetness. This not only adds depth of flavor but also provides a range of nutrients, creating a more balanced meal for your family.

Don’t forget to season your vegetables adequately before roasting! A generous sprinkle of salt and pepper can make all the difference. I recommend tossing them in olive oil until they are glossy and evenly coated. This ensures a beautifully roasted result, with golden edges and tender flesh, which harmonizes perfectly with the creamy layers of cheese in the lasagna.

Layering Techniques

When it comes to layering the lasagna, it's essential to ensure each layer is well-balanced. Start with a thin layer of marinara sauce at the bottom to prevent sticking. Then, place the noodles carefully to cover the entire area, potentially using 9 to 12 noodles depending on their size. This method keeps the layers even and maximizes flavor absorption throughout the dish.

For a perfect cheese blend, mix the ricotta with a bit of the marinara sauce for added moisture and flavor. This prevents the ricotta from drying out during baking. I like to sprinkle a touch of Italian seasoning throughout the layers, which adds a fragrant touch. Experiment with your preferred distributions to find what works best for your palate.

Make-Ahead and Storage Tips

This lasagna is an excellent meal prep option! You can prepare it a day ahead, layer everything in your baking dish, cover it tightly with foil, and store it in the refrigerator. Just remember to take it out 30 minutes before baking to avoid temperature shocks that could lead to uneven cooking. It can also be fully cooked in advance, then refrigerated or frozen for reheating later, making it a versatile choice for busy weeks.

If you're storing leftovers, keep the lasagna in an airtight container in the fridge for up to four days. When reheating, cover it with foil to retain moisture, and heat at 350°F (175°C) for about 20-25 minutes or until heated through. The flavors often deepen after a day, making leftovers just as delightful!

Ingredients

To make this delicious Sunday Roasted Vegetable Lasagna, gather the following ingredients:

Lasagna Ingredients

9-12 lasagna noodles
2 cups spinach
1 zucchini, sliced
1 bell pepper, chopped
1 eggplant, diced
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for roasting

These ingredients combine to create a stunning layered lasagna that everyone will love!

Instructions

Follow these steps to create your lasagna:

Roast the Vegetables

Preheat the oven to 425°F (220°C). Toss the zucchini, bell pepper, and eggplant with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly charred.

Prepare the Noodles

Cook the lasagna noodles according to package instructions. Drain and lay them flat on parchment paper to prevent sticking.

Layer the Lasagna

In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Then layer noodles, followed by ricotta, spinach, roasted vegetables, mozzarella, and a sprinkle of Italian seasoning. Repeat the layers until all ingredients are used, finishing with noodles and marinara on top.

Add Cheese and Bake

Top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Let it Rest

Allow the lasagna to rest for 10 minutes before slicing. This will help the layers hold together.

Enjoy your delicious homemade lasagna!

Pro Tips

For a special touch, add fresh basil leaves or a drizzle of balsamic glaze just before serving.

Serving Suggestions

To elevate your Sunday Roasted Vegetable Lasagna experience, consider serving it with a side salad. A light arugula salad with lemon vinaigrette complements the richness of the lasagna beautifully. You can also serve it alongside garlic bread to soak up the extra marinara on your plate.

For a more rustic feel, finish your meal with a sprinkle of fresh basil or parsley. It not only adds color but also brings a fresh, fragrant note that balances the creamy layers wonderfully.

Common Troubleshooting

If your lasagna turns out watery, it may be due to excess moisture from the vegetables or marinara. To remedy this, consider salting your vegetables beforehand and letting them drain on a paper towel after roasting. This extra step helps remove excess liquid, ensuring a firmer lasagna.

Another common issue is undercooked noodles. If you prefer not to boil them beforehand, ensure your layers are adequately covered in sauce, which will help the noodles soften during baking. If you encounter this issue, just cover your lasagna with foil while reheating to allow the steam to do the work, ensuring everything cooks evenly without burning.

Questions About Recipes

→ Can I use no-boil lasagna noodles?

Yes, no-boil noodles work well but may require extra sauce for moisture.

→ Can I prepare this dish in advance?

Absolutely! You can assemble the lasagna and refrigerate it overnight, then bake it the next day.

→ What vegetables can I substitute?

Feel free to swap in any seasonal vegetables you enjoy, such as mushrooms or broccoli.

→ Can I freeze leftovers?

Yes, leftover lasagna can be frozen for up to 3 months. Just wrap it tightly in foil or place it in an airtight container.