Sunday Baked Vegetable Lasagna

Name: Sunday Baked Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 9 lasagna noodles; 2 cups marinara sauce; 1 zucchini, sliced; 1 bell pepper, diced; 1 cup mushrooms, sliced; 2 cups fresh spinach; 15 oz ricotta cheese; 2 cups mozzarella cheese, shredded; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Dessert Delights Co.

I love cooking up a big batch of Sunday Baked Vegetable Lasagna to share with family and friends. There's something special about layering fresh vegetables, rich marinara sauce, and gooey cheese together. This dish brings warmth and comfort to our table, and the leftovers are even better the next day! The best part is the versatility; I can use whatever seasonal veggies I have on hand, and it always turns out deliciously satisfying.

Created by

Arabella Scott

Last updated on 2026-01-11T21:22:07.816Z

When I first tried making vegetable lasagna, I was amazed at how the flavors meld together. The key is to sauté the vegetables until they're tender before layering them in. This not only enhances their flavors but also helps the lasagna stay from becoming too watery.

I recommend using a mix of your favorite seasonal vegetables - zucchini, spinach, and bell peppers work beautifully together. In my experience, adding a little ricotta cheese between the layers adds a nice creaminess that balances the acidity of the marinara sauce perfectly.

Why You'll Love This Recipe
Hearty, fresh vegetable flavors that shine through each layer
Cheesy goodness melded with zesty marinara – a crowd-pleaser!
Make-ahead and freezer-friendly – perfect for busy weeks

Understanding the Layers

The beauty of lasagna lies in its layers, and each ingredient plays a crucial role in building flavor. The marinara sauce brings acidity and richness to the dish, while the ricotta cheese provides creaminess that balances the texture of the vegetables. When layering, remember to alternate ingredients—this not only enhances the flavor profile but also ensures that every bite is a delicious combination. Aim for a good distribution of sauce and cheese so the lasagna does not dry out during baking.

Don’t hesitate to experiment with your vegetable choices. Seasonal veggies like squash in the summer or root vegetables in the fall can lend unique flavors and textures. Just be sure to prepare them properly—sautéing until they're just tender allows them to release their moisture without turning mushy, keeping the lasagna structurally sound as it bakes.

Make-Ahead Tips

One of the great advantages of this vegetable lasagna recipe is its make-ahead potential. After you've assembled the dish, you can cover it tightly with foil and refrigerate for up to 24 hours before baking. This allows the flavors to meld beautifully. If you're looking to store it for longer, consider freezing it unbaked. Just ensure you wrap it well with plastic wrap and aluminum foil to prevent freezer burn, and it can last up to three months in the freezer.

When you’re ready to bake a frozen lasagna, there’s no need to thaw it first. Simply pop it in the oven at 375°F (190°C) and increase the baking time by approximately 15–20 minutes. This ensures that the center is heated thoroughly while the top gets beautifully golden and bubbly.

Ingredients

Vegetable Lasagna Ingredients

9 lasagna noodles
2 cups marinara sauce
1 zucchini, sliced
1 bell pepper, diced
1 cup mushrooms, sliced
2 cups fresh spinach
15 oz ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Olive oil for sautéing

Steps

Prepare the Noodles

Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and mushrooms, cooking until softened, about 5–7 minutes. Stir in spinach until wilted and season with Italian seasoning, salt, and pepper.

Layer the Lasagna

In a baking dish, spread a layer of marinara sauce on the bottom. Place three lasagna noodles on top. Spread half of the ricotta cheese, followed by half of the sautéed vegetables, a third of the mozzarella cheese, and a layer of marinara. Repeat with the next three noodles.

Top and Bake

Finish with the final three noodles, top with remaining marinara sauce, the rest of the mozzarella, and sprinkle with Parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until golden and bubbly.

Serve

Let the lasagna cool for 10 minutes before slicing and serving. Enjoy it hot with a side salad!

Pro Tips

For a lighter version, you can replace the noodles with thinly sliced zucchini to make zucchini lasagna. You can also add other vegetables like eggplant or carrots to diversify the flavor.

Flavor Enhancements

For those who’d like a bolder taste, consider adding fresh herbs to the ricotta mixture, such as basil or parsley. This not only brightens the flavor but also adds an aromatic quality that elevates the dish. You might try adding a pinch of red pepper flakes to the marinara for a subtle kick, or even using pesto in place of some of the marinara for a different flavor dimension.

If you're a fan of complexity, try layering in cooked lentils or chickpeas between the vegetable layers. These legumes add protein and earthiness, making the lasagna heartier and more satisfying, especially for vegetarian guests.

Serving Suggestions

This lasagna pairs beautifully with a simple side salad lightly dressed with vinaigrette and a sprinkle of fresh herbs. A crisp green salad balances the richness of the dish, while roasted or grilled vegetables can complement the flavors and add a beautiful presentation to your table. Pro tip: Include a slice of garlic bread for those who want an extra touch of comfort with their meal.

As for wine pairings, a medium-bodied red like Chianti or a crisp white like Sauvignon Blanc works wonderfully. These wines will enhance the flavors of the marinara sauce and make your Sunday dinner truly special. Serve it up with a smile!

Questions About Recipes

→ Can I make this lasagna ahead of time?

Absolutely! You can assemble it a day in advance and store it in the refrigerator. Just increase the baking time by 10 minutes when you’re ready to cook.

→ What type of cheese can I substitute for ricotta?

Cream cheese or cottage cheese can be used as a substitute for ricotta. They will provide a slightly different texture but will still work well.

→ Can I freeze vegetable lasagna?

Yes, you can freeze it before baking. Just cover with foil and freeze for up to three months. Bake it from frozen, adding additional time as needed.

→ What vegetables work best in lasagna?

Zucchini, mushrooms, spinach, and bell peppers are great choices. Feel free to experiment with your favorites!