Sunday Roasted Vegetable Lasagna

Name: Sunday Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 zucchinis, sliced; 2 bell peppers, chopped; 1 eggplant, diced; 1 cup spinach; 2 tablespoons olive oil; Salt and pepper to taste; 9 lasagna noodles; 2 cups marinara sauce; 1 cup ricotta cheese; 2 cups mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 teaspoon dried basil; 1 teaspoon red pepper flakes (optional)

Highlighted under: Traditional Comfort Food Inspiration

I love a hearty meal on Sundays, and this roasted vegetable lasagna has become my go-to comfort food. The layers of tender roasted veggies, rich marinara sauce, and creamy cheese come together beautifully. Making it from scratch brings a delightful sense of accomplishment, and the smell wafting through the kitchen is simply irresistible. Plus, it's a great way to use up seasonal vegetables. Whether I'm preparing it for my family or friends, it always garners rave reviews and a second helping!

Created by

Linnea Porter

Last updated on 2026-01-13T05:21:40.695Z

When I first attempted this lasagna, it was purely an experiment with leftovers from my fridge. Roasting the vegetables brought out their natural sweetness, and I noticed that layering enhances the flavors beautifully. I usually opt for a variety of zucchinis, bell peppers, and spinach, but you can experiment with whatever you have available!

This method gives every bite a wonderful texture. I like to add a touch of red pepper flakes for a subtle kick, which pairs well with the creamy ricotta. It’s a delightful surprise that keeps everyone coming back for more!

        Why You'll Love This Recipe
        Layers of vibrant roasted vegetables that burst with flavor
Creamy ricotta and mozzarella cheese making every bite a delight
Wholesome comfort food that feels as good as it tastes

      

The Power of Roasting

Roasting vegetables brings out their natural sweetness and enhances their flavors, making them a star ingredient in this lasagna. The high heat caramelizes the edges, creating a delightful texture that complements the creamy cheese layers. When preparing your roasted vegetables, be sure to cut them into uniform sizes; this ensures even cooking and prevents any pieces from being mushy while others remain crisp. Don't be afraid to toss in your favorite seasonal vegetables like butternut squash or cherry tomatoes for added variety.

As you roast the vegetables, keep an eye on them during the last few minutes. You’re looking for a soft texture with slightly charred edges, which typically takes about 20-25 minutes at 400°F (200°C). If you find that some vegetables are cooking faster than others, consider staggering their addition to the baking sheet or removing them as they get to the desired doneness. This method allows each vegetable to shine in your lasagna.

Building Flavor through Layers

The layering process is essential for achieving the perfect balance of flavors and textures in your lasagna. Start by applying a generous layer of marinara sauce at the bottom of the baking dish. This not only prevents the noodles from sticking but also adds moisture to the entire dish. When layering the ricotta and mozzarella, be mindful of the distribution. Evenly spreading the cheeses helps avoid dry spots and ensures each slice is decadent and cheesy.

For extra depth of flavor, consider adding herbs to your ricotta cheese, such as fresh parsley or thyme. Mixing in a pinch of nutmeg can also elevate the creaminess of the ricotta. Remember, this lasagna can be customized to suit personal tastes—experiment with different cheese combinations or even add a layer of sautéed mushrooms or spinach for added nutrition and flavor.

Storage and Reheating Tips

This roasted vegetable lasagna makes excellent leftovers and can be stored in the refrigerator for up to five days. To store, simply cover it tightly with plastic wrap or aluminum foil. If you're looking to make it ahead of time, you can assemble the lasagna a day in advance, cover it, and store it in the fridge until you're ready to bake. Just remember, if you're baking it straight from the fridge, you may need to add an extra 10 minutes to the cooking time.

To reheat, simply slice the lasagna and place it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is bubbling and the lasagna is heated throughout. If you find the top becoming too brown, cover it with foil until it's fully warmed. For a quick meal, you can also use a microwave; just be aware that this method might lead to a softer texture.

Ingredients

Roasted Vegetable Layer

2 zucchinis, sliced
2 bell peppers, chopped
1 eggplant, diced
1 cup spinach
2 tablespoons olive oil
Salt and pepper to taste

Lasagna Assembly

9 lasagna noodles
2 cups marinara sauce
1 cup ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon dried basil
1 teaspoon red pepper flakes (optional)

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the zucchinis, bell peppers, and eggplant in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.

Prepare the Lasagna Noodles

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

Layer the Ingredients

In a 9x13 inch baking dish, start with a layer of marinara sauce. Then place 3 noodles on top, followed by half of the roasted vegetables, a layer of ricotta, mozzarella, and a sprinkle of basil. Repeat the layering process and finish with a final layer of noodles, remaining marinara, mozzarella, and Parmesan cheese.

Bake the Lasagna

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

Serving

Let the lasagna cool for 10 minutes before slicing. Serve warm and enjoy!

Pro Tips

For added flavor, consider mixing some garlic powder or Italian herbs into the ricotta cheese mixture. You can also use a variety of other vegetables based on what's in season!

Ingredient Insights

Choosing high-quality marinara sauce can make a significant difference in the overall taste of your lasagna. Opt for a sauce with no added sugars and made from real tomatoes for a robust flavor. If you're inspired to make your own, a simple blend of canned San Marzano tomatoes, garlic, and herbs can elevate the dish further. Don't hesitate to experiment with different sauces, like a pesto or Alfredo sauce, for unique flavor variations.

When selecting cheeses, fresh mozzarella offers superior meltability compared to pre-shredded varieties, which often contain anti-caking agents. If you're looking to reduce fat content, you can use part-skim ricotta or mozzarella without sacrificing flavor, especially when paired with flavorful roasted vegetables.

Variations and Customizations

For a heartier lasagna, consider adding a layer of cooked ground meat, such as turkey or beef, between the vegetable and cheese layers. This addition can make the dish more satisfying, particularly for meat lovers. Alternatively, for a vegetarian protein boost, layer in some cooked lentils or chickpeas, which pair beautifully with the roasted vegetables.

If you're gluten-free, substitute the traditional lasagna noodles with zucchini or eggplant slices. No-boil lasagna noodles are also a great alternative, as they simplify the process and can absorb moisture during baking, ensuring a tender outcome.

Questions About Recipes

→ Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna a day in advance and refrigerate it. Just add a few extra minutes to the baking time when you're ready to cook it.

→ Is it possible to freeze the lasagna?

Yes, you can freeze the unbaked lasagna for up to three months. Just wrap it tightly in foil and thaw overnight in the refrigerator before baking.

→ What can I substitute for ricotta cheese?

If you’re looking for a substitute, cottage cheese blended until smooth works well. You can also use mascarpone for a creamier texture.

→ Can I use other vegetables?

Definitely! Feel free to get creative. Broccoli, mushrooms, or even roasted sweet potatoes are great alternatives.