Sunday Baked Vegetable Lasagna

Name: Sunday Baked Vegetable Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 9 whole wheat lasagna noodles; 2 cups sliced zucchini; 2 cups sliced bell peppers; 1 cup chopped spinach; 1 cup sliced mushrooms; 2 cups marinara sauce; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; Fresh basil for garnish

Highlighted under: Modern Kitchen

I love making this Sunday Baked Vegetable Lasagna as it transforms my kitchen into a cozy haven of flavors. Every bite is packed with layers of freshness from seasonal veggies and rich herbs that truly make it feel like a special occasion. The golden, bubbling cheese on top seals in the warmth and is irresistible. Plus, it's a great way to incorporate more vegetables into my diet while enjoying a comforting meal with family and friends. It's the perfect dish to bring everyone together on a leisurely Sunday!

Created by

Rhiannon Sutherland

Last updated on 2026-01-05T17:54:34.375Z

When I first attempted this recipe, I wanted to create a lasagna that highlighted the best of seasonal vegetables. Experimenting with different layers and textures, I found that combining roasted vegetables with a creamy ricotta mixture added depth and flavor. I also learned that using fresh herbs like basil and thyme brings a vibrant aroma, transforming each bite into an experience.

One detail that really changed the game for me was the choice of noodles. I chose whole wheat lasagna sheets for added nutrition and a nutty flavor, which perfectly complemented the creamy layers. Baking it with a crust of cheese ensured that it came out golden and bubbly, making it a stunning centerpiece at any gathering.

        Why You Will Love This Recipe
        Layers of colorful, fresh vegetables bursting with flavor
Creamy ricotta and mozzarella combine for a rich texture
A healthier twist on classic lasagna that's equally satisfying

      

The Role of Fresh Vegetables

Using seasonal vegetables is crucial for enhancing this lasagna's flavor profile. Fresh zucchini, bell peppers, and mushrooms not only add vibrant colors but also contribute a variety of textures. When sautéed, these vegetables release moisture and natural sugars, which caramelize and deepen the overall taste. Don't be afraid to experiment with other veggies like eggplant or kale to suit your preference or what's available. Just remember to chop them to a similar size for even cooking.

It’s important to sauté the vegetables properly, as this step helps remove excess moisture that could make the lasagna watery. You’ll want them tender but still a bit crisp to ensure they hold up during baking. Keep an eye on them, cooking over medium heat for about 5 to 7 minutes. If you see excess liquid in your skillet, drain it before mixing in the spinach to maintain a nice consistency.

Cheese Variations and Their Impact

Ricotta is a key player in this lasagna, adding creaminess and a slightly sweet flavor. Opt for whole milk ricotta to maximize the richness if dietary restrictions allow. Additionally, feel free to mix in some fresh herbs like parsley or thyme with the ricotta for added freshness. If you want to reduce fat, consider low-fat ricotta, though it may yield a slightly drier texture.

For the mozzarella, using part-skim mozzarella creates a nice stringy texture without being too greasy. If you're looking for a bit of tang, try adding some crumbled feta or goat cheese to the layers. However, make sure to balance these stronger flavors with the milder tastes from the veggies and marinara sauce to keep the dish harmonious.

Make-Ahead Tips and Freezing Options

This baked vegetable lasagna is perfect for meal prep. You can assemble the entire dish a day in advance and store it covered in the fridge. Just make sure to let it come to room temperature for about 30 minutes before baking to ensure even cooking. If you plan to freeze it, wrap the uncooked lasagna tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can last for up to 3 months, and you can bake from frozen; just add 15 to 20 minutes to the baking time.

For reheating leftovers, slice the lasagna and cover with foil to retain moisture, then warm it in a 350°F (175°C) oven for about 20 minutes or until heated through. You can also microwave individual portions, but be cautious of uneven heating which can affect the texture of the cheese. If you have any leftover fresh herbs, sprinkle them on top before serving for an appealing look.

Ingredients

Gather the following ingredients for a delicious Sunday Baked Vegetable Lasagna:

Ingredients

9 whole wheat lasagna noodles
2 cups sliced zucchini
2 cups sliced bell peppers
1 cup chopped spinach
1 cup sliced mushrooms
2 cups marinara sauce
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil for garnish

Make sure all ingredients are prepared before you start layering your lasagna.

Instructions

Follow these steps to create your own perfect Sunday Baked Vegetable Lasagna:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add garlic, zucchini, bell peppers, and mushrooms, sautéing until tender. Stir in the chopped spinach, oregano, salt, and pepper, cooking until the spinach wilts. Remove from heat.

Mix the Cheeses

In a bowl, combine ricotta cheese with half the mozzarella and Parmesan cheese. Mix until smooth.

Layer the Lasagna

In a baking dish, spread a layer of marinara sauce at the bottom. Place three lasagna noodles over it. Layer one-third of the vegetable mixture, followed by half of the ricotta mixture, another layer of sauce, and repeat until all ingredients are used, finishing with sauce. Top with remaining mozzarella and Parmesan.

Bake the Lasagna

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

Let It Rest

Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil.

Slice and serve warm, making sure to enjoy every layer of deliciousness!

Pro Tips

Use any seasonal vegetables you have on hand to make this dish your own. Additionally, letting it rest allows the layers to set properly, making for cleaner slices.

Serving Suggestions

This lasagna pairs beautifully with a simple side salad dressed in a light vinaigrette. The acidity from the dressing will cut through the richness of the cheese, balancing the meal perfectly. Consider using arugula or mixed greens, along with some cherry tomatoes for color and freshness. For a heartier side, garlic bread or a crusty loaf will be great for soaking up the marinara sauce.

If you're hosting a gathering, serve this lasagna with a selection of wines to please diverse palates. A light-bodied red, such as a Pinot Noir or a medium-bodied white like Sauvignon Blanc, will complement the flavors without overshadowing them. Make sure to keep the serving portions generous, allowing your guests to enjoy seconds if they desire!

Troubleshooting the Perfect Lasagna

If you find your lasagna comes out too watery, it often indicates that the vegetables were not sautéed long enough or that you used too many high-moisture ingredients (like fresh tomatoes). To prevent this, ensure that your vegetables are thoroughly cooked and drained before assembling. If you prefer a saucier lasagna, you can add a bit more marinara sauce during assembly, just be mindful to balance it with the rest of the ingredients.

Another common issue is a burnt top while the insides are still cold. To avoid this, cover your dish with aluminum foil for the first part of the baking process. Removing the foil later allows the cheese to brown beautifully. Additionally, if you have a dark baking dish, consider reducing the oven temperature slightly to prevent the bottom from overcooking.

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.

→ Can I freeze leftovers?

Yes, leftover lasagna can be frozen. Just wrap it tightly and it will keep in the freezer for up to three months.

→ What can I use instead of ricotta cheese?

You can substitute ricotta with cottage cheese or a vegan ricotta made from blended nuts.

→ Can I add meat to this recipe?

Yes, feel free to add cooked ground beef or turkey to the vegetable mixture for added protein.