Sunday Baked Vegetable Lasagna

Name: Sunday Baked Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 9 lasagna noodles; 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 zucchini, sliced; 1 bell pepper, diced; 2 cups fresh spinach; 2 cups marinara sauce; 15 oz ricotta cheese; 1/4 cup pesto; 2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste; Fresh basil, for garnish

Highlighted under: Oven Inspiration

I love creating hearty vegetarian dishes, and this Sunday Baked Vegetable Lasagna is one of my favorites! Layering fresh vegetables with creamy ricotta and rich marinara sauce makes for a delightful meal that everyone will enjoy. It’s perfect for family gatherings or a cozy meal on a chilly evening. Each bite bursts with flavor and comfort, making it a dish I often return to when I want to indulge without compromising on nutrition. Plus, it’s easy to customize based on what veggies I have on hand!

Created by

Tamsyn Calder

Last updated on 2026-01-12T01:57:34.811Z

When I first experimented with creating a vegetable lasagna, I wanted to pack in as many flavors and textures as possible. I found that using a blend of seasonal vegetables not only adds color but also enhances the taste profile significantly. Using layers of zucchini, spinach, and bell peppers gives it a wonderful crunch and freshness.

One fun trick I discovered is to mix a bit of pesto into the ricotta layer – it adds an unexpected herby note which elevates the entire dish. Trust me, this simple twist makes all the difference and leaves everyone asking for seconds!

        Why You'll Love This Recipe
        Layers of vibrant vegetables packed with nutrients
Creamy ricotta cheese mixed with flavorful pesto
A crowd-pleasing dish perfect for meal prep

      

Layering Techniques

When assembling the lasagna, the order of your layers is crucial for achieving the perfect texture and flavor in every bite. Start with a thin layer of marinara at the bottom of the dish to prevent the noodles from sticking. As you stack the layers, ensure even distribution of the vegetables and ricotta mixture. This method not only helps with slicing the lasagna later but also guarantees that every piece has a harmonious blend of flavors.

Another tip is to make sure your lasagna noodles are cooled slightly before layering. This will prevent the cheese from melting too quickly and yielding an uneven consistency. If you're using no-boil noodles, they will absorb some moisture from the sauce during baking, so it's vital to have enough liquid in the layers to ensure proper cooking.

Customization and Substitutions

Feel free to experiment with different vegetables in the lasagna. For instance, mushrooms can add an earthy flavor, while eggplant can bring a nice texture contrast. Seasonal vegetables, such as squash or asparagus, can provide freshness and make the dish even more appealing. Just remember to slice them thinly and sauté them briefly to reduce moisture content before layering.

If you're looking for a dairy-free option, swap out the ricotta cheese for a blended mixture of tofu and nutritional yeast, which will mimic the creamy texture. For a lighter alternative, use low-fat ricotta and mozzarella to reduce calories without sacrificing too much flavor.

Ingredients

Please find the list of ingredients below to prepare this delicious dish.

Vegetable Lasagna Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 bell pepper, diced
2 cups fresh spinach
2 cups marinara sauce
15 oz ricotta cheese
1/4 cup pesto
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil, for garnish

Gather all these ingredients to ensure a smooth cooking process.

Instructions

Follow these steps to make your lasagna come out perfect!

Prepare the Noodles

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

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Stir in the zucchini, bell pepper, and spinach. Cook until the vegetables are tender. Season with salt and pepper.

Mix Ricotta and Pesto

In a bowl, combine the ricotta cheese and pesto until well blended. This will be your creamy layer for the lasagna.

Assemble the Lasagna

In a baking dish, spread a thin layer of marinara sauce on the bottom. Place three noodles on top, followed by half of the sautéed vegetables, half of the ricotta mixture, and a layer of marinara. Repeat the layers, ending with marinara sauce on top, and sprinkle with mozzarella and Parmesan cheese.

Bake

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Serve

Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil and serve warm.

Enjoy the rich flavors layered in your homemade vegetable lasagna!

Pro Tips

For a variation, try adding roasted eggplant or mushrooms. You can also use whole wheat noodles to make it healthier.

Storage and Reheating Tips

This lasagna can be made ahead of time, making it perfect for meal prep. Once assembled, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 2 days before baking. Just remember to extend the bake time slightly, as it will take longer to cook through from a cold state.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. Alternatively, microwave individual portions for quick reheating, but be mindful not to overcook the cheese.

Serving Suggestions

For a complete meal, serve the lasagna alongside a fresh garden salad or some garlic bread. The crisp salad will provide a nice contrast to the creamy texture of the lasagna. You could even add some roasted vegetables to the side for an extra boost of nutrients.

I like to drizzle a bit of balsamic glaze over each serving for an added layer of flavor. Fresh herbs, such as a sprinkle of chopped basil or oregano, can also enhance its taste and presentation, providing brightness against the rich toppings.

Questions About Recipes

→ Can I make this lasagna ahead of time?

Absolutely! You can assemble the layers and keep the lasagna covered in the fridge for up to a day before baking.

→ Can I freeze the leftovers?

Yes, this vegetable lasagna freezes well. Just make sure to wrap it tightly before storing in a freezer-safe container.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a non-dairy alternative like tofu blended until smooth.

→ Is there a gluten-free option for this recipe?

Yes, you can substitute regular lasagna noodles with gluten-free pasta for those who are gluten intolerant.