Sunday Slow Roasted Vegetable Lasagna

Name: Sunday Slow Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 2 zucchini, sliced; 2 bell peppers (red and yellow), chopped; 1 eggplant, sliced; 1 red onion, quartered; 3 cloves garlic, minced; 12 lasagna noodles; 15 oz ricotta cheese; 16 oz mozzarella cheese, shredded; 1 cup parmesan cheese, grated; 3 cups marinara sauce; 2 tbsp olive oil; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Comfort Food

I love making Sunday Slow Roasted Vegetable Lasagna for family gatherings. The aromas that fill my kitchen while the vegetables roast are simply irresistible. I combine layers of tender roasted vegetables, creamy ricotta, and rich marinara sauce, creating a dish that is not only satisfying but also bursting with flavor. This lasagna is perfect for a cozy dinner or a celebratory meal, and as we all gather around the table, it truly becomes the highlight of our Sunday.

Created by

Helena Wright

Last updated on 2026-01-14T04:10:12.250Z

When I first experimented with roasting vegetables for a lasagna, I was amazed by how their natural sweetness intensified. Each layer became a celebration of textures and flavors, and it completely transformed my typical lasagna into something extraordinary. I learned that by roasting zucchini, bell peppers, and eggplant, I could elevate the dish while adding nutritional value.

Another discovery was using a mix of ricotta and mozzarella for the cheese layers. This combination provides a rich creaminess without being overly heavy. Each slice holds together beautifully, making this lasagna not only delicious but also visually stunning as it comes out of the oven.

        Why You Will Love This Recipe
        Layers of perfectly roasted vegetables packed with flavor
A creamy and cheesy interior that melts in your mouth
Ideal for sharing during family meals or special occasions

      

Understanding the Ingredients

Each component in this lasagna plays a vital role in creating a well-balanced dish. The vegetables not only add flavor but also texture and nutritional value; their sweetness enhances the overall profile. Using a mix of zucchini, bell peppers, and eggplant allows for varied textures that contrast beautifully against the creamy ricotta. Opt for fresh, vibrant vegetables to ensure maximum flavor — the more colorful your selection, the better the lasagna will look and taste.

When it comes to cheese, ricotta provides a creamy base that acts as a delightful contrast to the roasted vegetables. Mozzarella is essential; its meltability brings the layers together, while Parmesan provides a sharp salinity that elevates every bite. For a lactose-free version, consider using cashew ricotta and plant-based mozzarella to keep the creamy texture without dairy.

Perfecting the Roasting Process

Roasting the vegetables is crucial. Aim for a high temperature (425°F or 220°C) to caramelize their natural sugars, which enhances flavor significantly. Spread the vegetables evenly on the baking sheet to allow for proper airflow; avoid overcrowding, which can lead to steaming instead of roasting. You want them to get tender and develop golden edges, taking about 25-30 minutes. Stir halfway through to ensure even roasting.

If you're short on time, you can prepare your vegetables the day before. After roasting, store them in an airtight container. This not only saves time but also allows the flavors to deepen and meld together, making your lasagna even more delicious when assembled the next day.

Ingredients

Gather these ingredients to prepare your Sunday Slow Roasted Vegetable Lasagna.

Vegetables

2 zucchini, sliced
2 bell peppers (red and yellow), chopped
1 eggplant, sliced
1 red onion, quartered
3 cloves garlic, minced

Lasagna Layers

12 lasagna noodles
15 oz ricotta cheese
16 oz mozzarella cheese, shredded
1 cup parmesan cheese, grated
3 cups marinara sauce
2 tbsp olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Make sure you have all your vegetables prepped before assembling the lasagna.

Instructions

Follow these steps to make the perfect Saturday Slow Roasted Vegetable Lasagna.

Roasting the Vegetables

Preheat your oven to 425°F (220°C). Toss the zucchini, bell peppers, eggplant, and red onion with olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender and golden.

Boiling Lasagna Noodles

While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.

Assembling the Lasagna

In a 9x13 inch baking dish, spread some marinara sauce on the bottom. Layer noodles, ricotta cheese, roasted vegetables, mozzarella, and marinara. Repeat layers until all ingredients are used, finishing with marinara and a sprinkle of parmesan on top.

Baking

Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden. Let it cool for 10 minutes before slicing.

Enjoy your hearty lasagna with a side salad or crusty bread!

Pro Tips

Consider adding your favorite spices to the ricotta mixture for more flavor, or include spinach for added nutrition.

Serving Suggestions

Once your lasagna is baked and adequately cooled for about 10 minutes, the flavors will be set nicely, making it easier to slice and serve. Garnish with fresh basil leaves to add a pop of color and refreshing flavor. This lasagna pairs beautifully with a simple side salad and a crusty loaf of bread to soak up the leftover marinara sauce on the plate.

If you're considering a potluck or special gathering, this dish can be prepared a day in advance and stored in the refrigerator, making it an ideal make-ahead option. Just reheat in a 350°F (175°C) oven for 30-40 minutes until hot and bubbly.

Storage and Freezing Tips

Leftover lasagna can be stored tightly covered in the refrigerator for up to three days. To reheat, cover with foil to prevent drying out, and warm in the oven. If you have a large portion, cutting individual servings for reheating can save time and ensure even heating.

For longer storage, this lasagna freezes exceptionally well. To freeze, wrap tightly in plastic wrap and then foil to prevent freezer burn. You can store it for up to three months. When ready to enjoy, thaw overnight in the refrigerator and reheat as described, or bake from frozen by extending the cooking time.

Questions About Recipes

→ Can I prepare the lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator. Just remember to add some extra baking time if it's cold from the fridge.

→ Can I use gluten-free noodles?

Absolutely! There are many gluten-free lasagna noodles available that will work perfectly for this recipe.

→ What other vegetables can I use?

You can customize the recipe with vegetables like mushrooms, spinach, or carrots based on your preference.

→ Can I freeze leftovers?

Yes, you can freeze the leftover lasagna for up to 3 months. Just ensure it's in an airtight container. Thaw in the fridge before reheating.