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; 2 cups marinara sauce; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup Parmesan cheese, grated; 2 cups fresh spinach; 1 zucchini, thinly sliced; 1 bell pepper, diced; 1 cup mushrooms, sliced; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Rustic Meals

I absolutely love making this Sunday Baked Vegetable Lasagna! It’s not just a flavorful dish; it’s a wholesome meal packed with layers of vibrant vegetables and creamy ricotta. Every Sunday, I dedicate some time to craft this comforting recipe, which becomes a family favorite. The blend of fresh spinach, zucchini, and bell peppers melds beautifully with the rich marinara sauce and gooey cheese. I can’t wait to share with you how simple it is to bring this beloved recipe to your table.

Created by

Xenia Radcliffe

Last updated on 2026-01-05T19:57:35.257Z

When I first made this lasagna, I knew it would be a hit, but I was pleasantly surprised by how much my family loved it! The secret is in using fresh vegetables that marry perfectly with the slightly tangy marinara sauce. I recommend letting the lasagna rest for about 10 minutes before slicing; this helps in keeping all those layers intact and easy to serve.

Furthermore, you can customize the vegetable mix according to what’s in season or your personal preference. Sometimes, I swap in roasted eggplant or add mushrooms for an earthier flavor. This dish is perfect for a cozy Sunday dinner, and the leftovers are even better the next day!

        Why You Will Love This Recipe
        Hearty and satisfying with a colorful array of veggies
Layers of melty cheese create a comforting texture
Easily customizable with your favorite seasonal vegetables

      

Vegetable Selection and Preparation

Choosing the right vegetables is essential for achieving the best flavor and texture in your lasagna. Freshness is key, so opt for seasonal items like zucchini, bell peppers, and spinach, which can bring bright flavors to the dish. To enhance the overall taste, I recommend lightly salting the vegetables after slicing; this helps draw out moisture and intensifies their natural flavors during cooking.

In this recipe, sautéing the vegetables is crucial. You want them to be tender but not mushy. Cook the zucchini, bell pepper, and mushrooms for about 5 minutes until they’re just softened, then add the spinach last. If you overcook the spinach, it can lose its vibrant color and nutrition—aim for just until wilted for the best results.

Cheese Layering Technique

The layering of cheeses in your lasagna not only adds richness but also helps with the structural integrity of the dish. Ricotta contributes a creamy texture, while mozzarella offers that delightful stretch when melted. I love using both grated and shredded Parmesan as it adds depth and a nutty flavor—sprinkling it on top creates a golden crust that’s visually appealing and adds a slight crunch.

Make sure to distribute the ricotta mixture evenly during assembly. If you experience a runny consistency, consider using less marinara in the layers or opting for a firmer ricotta. This helps maintain layers without collapsing, ensuring each slice holds together nicely.

Ingredients

Gather these fresh ingredients to create a delicious lasagna.

Ingredients for Vegetable Lasagna

9 lasagna noodles
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 cup Parmesan cheese, grated
2 cups fresh spinach
1 zucchini, thinly sliced
1 bell pepper, diced
1 cup mushrooms, sliced
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for drizzling

Feel free to adjust the amount of each ingredient based on your personal preference!

Instructions

Follow these simple steps to assemble and bake your lasagna.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Cook the Noodles

In a large pot, bring salted water to a boil and cook the lasagna noodles according to package instructions. Drain and lay them flat on a baking sheet.

Prepare the Vegetable Filling

In a skillet, heat a drizzle of olive oil over medium heat. Sauté the zucchini, bell pepper, and mushrooms for about 5 minutes. Add the fresh spinach and cook until wilted. Season with garlic powder, oregano, salt, and pepper.

Assemble the Lasagna

In a 9x13 inch baking dish, spread a layer of marinara sauce. Place 3 lasagna noodles over the sauce, add half of the ricotta cheese, half of the vegetable mixture, and a third of the mozzarella. Repeat this process, ending with a layer of noodles topped with the remaining marinara and mozzarella. Sprinkle Parmesan on top.

Bake

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

Serve

Once baked, let the lasagna rest for 10 minutes before slicing. Serve with a side salad or garlic bread!

Don’t forget to pair it with your favorite red wine to complete the experience!

Pro Tips

To enhance the flavors, consider adding fresh herbs such as basil or parsley as a garnish before serving.

Make-Ahead and Storage Tips

This lasagna can be prepped a day in advance, making it perfect for busy weekends. Simply assemble the layers right up to the baking stage, cover tightly with plastic wrap or foil, and refrigerate. When you're ready to bake, remove the cover and place it in the preheated oven for about 10 extra minutes to ensure it heats evenly throughout.

Leftovers store well in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze portions, wrap individual slices in plastic wrap and place them in a freezer-safe container. They can last up to three months. To reheat, place in the oven at 350°F (175°C) until warmed through, about 25-30 minutes.

Creative Variations

Feel free to experiment with different vegetables based on your preferences or what you have on hand. Ingredients like roasted eggplant, artichokes, or even butternut squash can lend unique flavors and textures to your lasagna. Just remember to adjust cooking times accordingly—some vegetables may release more moisture than others, affecting the overall consistency.

You can also switch up the cheese blend according to your taste or dietary needs. For a healthier twist, consider using low-fat ricotta and mozzarella. For those who are dairy-free, replacements like cashew cheese or tofu can be blended into a creamy layer. Just be sure to season adequately to enhance the flavors.

Questions About Recipes

→ Can I make this lasagna ahead of time?

Yes! You can assemble it a day in advance and store it in the refrigerator until you're ready to bake.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or even a vegan cheese for a non-dairy option.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this lasagna?

Absolutely! You can freeze it before baking. Just make sure to cover it well to prevent freezer burn.