Sunday Roasted Vegetable Lasagna

Name: Sunday Roasted 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 ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 egg; 3 cups assorted roasted vegetables (zucchini, bell peppers, eggplant); 2 cups marinara sauce; 1 tsp dried oregano; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Family Collection

I love making Sunday Roasted Vegetable Lasagna for family gatherings because it brings everyone together around the table. The vibrant colors and layers of roasted vegetables paired with creamy ricotta and gooey mozzarella never fail to impress. Plus, it's a fantastic way to use up vegetables from the week! Each bite is packed with flavor, and I enjoy the ease of preparing it in advance and letting it bake while I spend time with loved ones. You can easily adjust the vegetable mix based on what’s in season or your personal preferences.

Created by

Helena Whitby

Last updated on 2026-01-13T06:39:35.371Z

Making Sunday Roasted Vegetable Lasagna has become a cherished tradition in my home. I experiment with different vegetables each week, but my favorites include zucchini, bell peppers, and eggplant. Roasting the vegetables brings out their natural sweetness, which adds depth to the dish. I often prepare the layers ahead of time, allowing the cheese to meld beautifully with the robust flavors when baked.

One tip I've learned is to let the lasagna rest for at least 10 minutes after baking. This helps the layers set, making it easier to slice and serving a beautiful presentation. Each serving is not just a meal; it's an invitation to come together and share heartfelt moments.

        Why You Will Love This Recipe
        A colorful and satisfying way to enjoy vegetables.
The creamy ricotta and mozzarella create an irresistible texture.
Perfect for meal prep and leftovers that taste even better the next day.

      

Choosing Your Vegetables

Selecting the right vegetables can elevate the flavor of your Sunday Roasted Vegetable Lasagna. I recommend using a mix of zucchini, bell peppers, and eggplant for their contrasting textures and savory profiles. Feel free to substitute with seasonal vegetables like spinach, mushrooms, or even butternut squash if you prefer. Just ensure they are roasted until tender; overcooking can lead to a mushy texture in the lasagna.

When roasting, aim for a slight caramelization, which adds a deep, rich flavor. Spread your vegetables evenly on the baking sheet, giving them space to roast properly instead of steaming. If you notice they aren't browning, you might need to increase the oven temperature slightly or extend roasting time by about 5-10 minutes, keeping an eye on them to prevent burning.

Cheese Mixture Importance

The ricotta cheese mixture plays a crucial role in the texture and flavor balance of the lasagna. Mixing in an egg not only helps bind the ingredients together but also contributes to a creamy consistency when baked. If you're looking to cut calories, feel free to use part-skim ricotta or even mix in some cottage cheese for additional protein without sacrificing much creaminess.

Don’t overlook seasoning the cheese mixture. Adding salt, pepper, and dried oregano enhances the overall flavor profile and prevents blandness, which can often occur if the cheese is viewed as just a filler. I recommend tasting the mixture before layering to ensure it's well-seasoned.

Ingredients

Gather these fresh ingredients before you start cooking:

For the Lasagna

9 lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 egg
3 cups assorted roasted vegetables (zucchini, bell peppers, eggplant)
2 cups marinara sauce
1 tsp dried oregano
Salt and pepper to taste
Olive oil for drizzling

Ensure to have everything prepared and measured out for a smooth cooking experience.

Instructions

Follow these steps to create a delicious lasagna:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Roast the Vegetables

Toss your chosen vegetables in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

Cook the Noodles

Boil the lasagna noodles according to the package instructions. Drain and set aside.

Prepare the Cheese Mixture

In a bowl, combine ricotta cheese, egg, oregano, salt, and pepper. Mix until well combined.

Assemble the Lasagna

In a baking dish, spread a layer of marinara sauce on the bottom. Layer three lasagna noodles, half of the ricotta mixture, half of the roasted vegetables, and a layer of mozzarella. Repeat the layers and finish with the remaining marinara sauce and Parmesan cheese on top.

Bake the Lasagna

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden.

Rest and Serve

Allow the lasagna to rest for 10 minutes before slicing. Serve warm for a delightful meal.

Enjoy your hearty and flavorful lasagna with a side salad or garlic bread!

Pro Tips

For added flavor, consider layering in some fresh spinach or basil between the vegetable layers. You can also substitute the marinara with pesto for a different twist!

Storing and Reheating Leftovers

If you have leftovers, they can be stored in the refrigerator for up to 4 days in an airtight container. For longer storage, consider freezing the lasagna. To freeze, cover the dish tightly with foil or plastic wrap to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating.

To reheat, preheat your oven to 350°F (175°C). Bake the lasagna covered with foil for about 25-30 minutes or until heated through. Remove the foil for the last 10 minutes to allow the top cheeses to get bubbly and golden. This method helps retain moisture while ensuring the lasagna is heated evenly.

Variations to Try

Feel free to personalize this lasagna by adding layers of sautéed greens like spinach or kale for an extra nutrient boost. You can also swap out the marinara sauce for a pesto or a white sauce if you're in the mood for a different flavor palate. Using different cheeses, such as fontina or goat cheese, can dramatically change the flavor profile and make it uniquely your own.

For a gluten-free option, simply replace traditional lasagna noodles with gluten-free pasta. There are many brands available that cook similarly to regular noodles, but be mindful of cooking time, as they often require less boiling time. Additionally, layering the vegetables in a slightly different pattern or adding nuts like walnuts can bring a delightful crunch to your dish.

Questions About Recipes

→ Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna a day in advance and refrigerate it until you’re ready to bake.

→ Is it possible to freeze leftovers?

Yes, you can freeze leftovers for up to three months. Just make sure to tightly wrap the lasagna with plastic wrap and foil.

→ What vegetables work well in this lasagna?

Any roasted vegetables like spinach, mushrooms, or carrots can enhance the flavor. Just adjust roasting time accordingly.

→ Can I make this recipe vegan?

Yes! Replace ricotta with tofu or cashew cheese, and use vegan mozzarella alternatives.