Sunday Baked Vegetable Lasagna

Name: Sunday Baked Vegetable Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 9 lasagna noodles; 1 zucchini, sliced; 1 bell pepper, diced; 2 cups spinach, fresh; 15 oz ricotta cheese; 3 cups marinara sauce; 2 cups mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil

Highlighted under: Simple Baking Recipes

I absolutely love making this Sunday Baked Vegetable Lasagna as a comforting dish for family gatherings. There's something magical about layering rich flavors and healthy vegetables in between sheets of pasta and creamy cheese. Each bite is a delightful experience that brings together the freshness of garden vegetables and the warm, melty goodness of cheese. It’s a recipe that has become a staple in our home, perfect for serving a crowd or enjoying leftovers throughout the week. Trust me, it’s both satisfying and nourishing!

Created by

Elowen Carter

Last updated on 2026-01-05T22:41:34.315Z

When we decided to make this lasagna for a Sunday family dinner, I knew it had to be special. I spent the morning preparing fresh vegetables, choosing zucchini, bell peppers, and spinach for vibrant colors and flavors. I find that roasting the vegetables before layering them in the lasagna enhances their sweetness and adds depth to the dish.

As the lasagna baked, the wonderful aroma filled our home, drawing everyone to the kitchen. For a finishing touch, I sprinkled fresh basil on top just before serving. The combination of flavors was a big hit, and I was proud to share a dish that’s hearty yet still packed with nutritious ingredients.

        Why You'll Love This Recipe
        Layers of tender vegetables that keep the dish light yet hearty
A cheesy, creamy texture that's perfect for indulgence
Great for meal prep – tastes even better the next day

      

The Importance of Fresh Ingredients

Using fresh vegetables makes a noticeable difference in this lasagna. The zucchini and bell pepper add both flavor and texture, while the fresh spinach introduces a vibrant color and essential nutrients. For the best results, choose vegetables that are in season, as they will have the most flavor and nutrients. If you must use frozen vegetables, make sure to thaw and thoroughly drain them to avoid excess moisture in the lasagna.

Incorporating high-quality cheese is equally important for achieving that creamy texture. I recommend using whole milk ricotta, as it provides a richer flavor and creaminess. Additionally, opt for genuine, freshly shredded mozzarella and Parmesan, since pre-shredded varieties often contain anti-caking agents that can affect melting. A blend of different cheeses can also enhance the depth of flavor; consider adding a touch of goat cheese or even some feta for a unique twist.

Layering Techniques

How you layer your lasagna has a significant impact on both the cooking time and the final texture. Start with marinara sauce at the bottom of the dish; this prevents the noodles from sticking and ensures the bottom layer is moist. When layering noodles, place them slightly overlapping to create a solid foundation, and avoid gaps that could lead to uneven cooking. Lingering layers of cheese on top not only provide beautiful browning but also lend an indulgent finish.

A crucial technique is to allow the lasagna to cool for at least ten minutes before slicing. This resting time helps the layers set, making it easier to cut clean slices without losing structural integrity. If you want to serve the lasagna at a later time, consider preparing it ahead and refrigerating it unbaked. Just make sure to add an extra 10-15 minutes to the baking time if you're cooking it straight from the fridge.

Ingredients

Vegetable Lasagna Ingredients

9 lasagna noodles
1 zucchini, sliced
1 bell pepper, diced
2 cups spinach, fresh
15 oz ricotta cheese
3 cups marinara sauce
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Instructions

Steps

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add zucchini and bell pepper, and sauté for about 5-7 minutes until tender. Stir in the fresh spinach until wilted.

Cook the Lasagna Noodles

Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Assemble the Lasagna

In a baking dish, spread a layer of marinara sauce, then place three noodles horizontally. Next, add half of the ricotta cheese, half of the sautéed vegetables, and a third of the mozzarella. Repeat the layers, finishing with noodles, marinara, and remaining mozzarella and Parmesan cheese.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.

Cool and Serve

Let the lasagna cool for at least 10 minutes before slicing and serving. Enjoy your hearty dish!

Enjoy Your Meal!

Pro Tips

For extra flavor, consider adding herbs like thyme or rosemary to the vegetables while cooking. A sprinkle of crushed red pepper flakes can give it a nice kick if you like a bit of heat.

Storing and Reheating

Storing leftover lasagna properly can extend its shelf life. Cover it tightly with aluminum foil or transfer individual portions to airtight containers. Lasagna can be stored in the refrigerator for up to 4 days or frozen for 2-3 months. When freezing, I recommend slicing it into single servings; this allows for easy reheating without defrosting the entire dish.

To reheat, simply cover the portion with foil to keep moisture in and bake at 350°F (175°C) for about 20-25 minutes until heated through. If reheating from frozen, add an additional 15-20 minutes to the baking time, and consider covering it with foil for the duration for best results. For a crispy top, remove the foil during the last 5-10 minutes.

Variations and Customizations

This lasagna is versatile, allowing for many variations based on seasonal ingredients or dietary needs. You can easily swap zucchini for eggplant or use butternut squash for a sweeter flavor profile. If you're looking to add protein, consider layering in slices of cooked chicken, turkey, or even lentils to make it more filling. For a gluten-free version, replace the lasagna noodles with slices of grilled vegetables or gluten-free pasta.

For a lighter option, try using a low-fat ricotta or cottage cheese. If you prefer a punch of flavor, consider adding herbs like basil or thyme into the ricotta mixture. You can even mix in some finely chopped kale or mushrooms with the sautéed veggies for an extra dose of nutrition without sacrificing flavor.

Questions About Recipes

→ Can I use gluten-free noodles?

Absolutely! Just make sure to adjust cooking times according to the package instructions.

→ What other vegetables can I add?

Feel free to add mushrooms, eggplant, or even broccoli for additional nutrition and variety.

→ Can I make this ahead of time?

Yes! You can assemble the lasagna a day in advance, cover it, and store it in the fridge until you’re ready to bake.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.