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: 6 servings
Ingredients: 2 zucchinis, sliced; 2 bell peppers, diced; 2 carrots, sliced; 1 onion, chopped; 3 cloves garlic, minced; 2 cups marinara sauce; 12 lasagna noodles; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; Olive oil; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Baking & Desserts

I always look forward to Sundays, and there's nothing quite like the aroma of a slow-roasted vegetable lasagna wafting through the house. This dish takes time, but that’s part of the charm. As the vegetables roast, they caramelize beautifully, enhancing their naturally sweet flavors. I love how each layer of cheese melds with the roasted veggies, creating a comforting meal perfect for family gatherings or cozy nights in. The slow-roasting method not only brings out fantastic flavors but also allows me to prepare other desserts or sides while the lasagna bakes. It's my favorite way to spend a lazy Sunday afternoon!

Created by

Lucy Bennett

Last updated on 2026-01-14T00:25:11.285Z

When I first made this Sunday Slow Roasted Vegetable Lasagna, I couldn’t believe how much flavor the roasted vegetables added. The combination of zucchinis, bell peppers, and carrots, roasted until tender, creates an incredible depth that you simply can't achieve with raw vegetables. I learned that roasting before layering not only enhances flavor but also prevents the lasagna from becoming watery.

This recipe has since become a staple in my home. I often experiment with seasonal vegetables, and each variation has been a delightful surprise. For extra indulgence, I sometimes add a touch of ricotta cheese in between the layers for a creamy texture that makes all the difference!

        Why You Will Love This Recipe
        Layers of perfectly roasted vegetables elevate every bite
Rich, cheesy goodness binds the flavors together in harmony
A cozy family meal that feels gourmet without hassle

      

Mastering the Roasting Technique

Roasting vegetables is a key step in enhancing the flavor of your lasagna. When you toss your zucchini, bell peppers, and carrots in olive oil and seasoning, make sure they’re evenly coated for caramelization. Spread them out on the baking sheet without overcrowding; this allows them to roast evenly and develop that golden, slightly charred edge that adds depth to the dish. Keep an eye on them during the last few minutes—every oven is slightly different, and you want that perfect tender yet firm texture.

To achieve remarkable flavor, consider adding a sprinkle of balsamic vinegar or a pinch of smoked paprika to the vegetable mix pre-roasting. These ingredients can enhance the sweetness and give your dish an extra flavor dimension. When the roasting is done, the vibrant colors and aromas will signal that they are perfectly cooked and ready to layer into the lasagna.

Building Flavorful Layers

Layering is crucial in creating a satisfying lasagna. Start with a thin layer of marinara sauce in your baking dish—this not only prevents sticking but also adds moisture to the bottom layer of noodles, preventing them from becoming chewy. As you layer, ensure each component is evenly distributed to avoid dry spots. I recommend using a spatula to spread the ricotta cheese to create a uniform texture that melds beautifully with the roasted vegetables and marinara.

Feel free to customize your layers! For example, incorporating spinach or mushrooms can add nutritional value and varied flavors. If you’re aiming for a lighter lasagna, you might consider replacing a portion of the ricotta with Greek yogurt or using whole-wheat noodles for added fiber. Each layer contributes to the overall experience, so don’t hesitate to be creative while keeping balance in mind.

Perfecting Your Baking Technique

Baking the lasagna with foil initially helps to steam the layers, making them tender and ensuring that the cheese melts beautifully without burning. However, remember to remove the foil towards the end to allow the top to develop that gorgeous golden-brown crust. You’ll know it's done when the cheese is bubbly and slightly browned, providing that enticing visual cue. If you notice the top browning too quickly, cover it loosely with foil to prevent burning while the rest cooks.

After baking, allowing the lasagna to rest for 15 minutes is crucial. This resting period helps the layers stabilize, making it easier to slice without having everything slide apart. Trust me, you’ll be rewarded with clean, beautiful servings and an aesthetically pleasing presentation. If any is leftover, it stores well in the refrigerator for a few days or can be frozen for a quick meal later.

Ingredients

Gather the following ingredients to prepare this sumptuous lasagna:

Vegetable Lasagna Ingredients

2 zucchinis, sliced
2 bell peppers, diced
2 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
2 cups marinara sauce
12 lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Olive oil
Salt and pepper to taste
Fresh basil for garnish

Make sure you have all these components ready before you start assembling your lasagna!

Instructions

Follow these steps for a deliciously layered lasagna:

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss zucchini, bell peppers, carrots, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, or until tender and slightly caramelized.

Prepare the 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 set aside.

Layer the Lasagna

In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom. Place three lasagna noodles on top, followed by a layer of roasted vegetables, ricotta cheese, and a sprinkle of mozzarella cheese. Repeat the layers two more times, ending with a final layer of noodles, marinara, and both mozzarella and Parmesan cheeses on top.

Bake the Lasagna

Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.

Let it Rest

Once out of the oven, let the lasagna sit for 15 minutes before slicing. This will help keep the layers together when serving.

Enjoy your homemade Sunday slow roasted vegetable lasagna!

Pro Tips

For a deeper flavor, add herbs like thyme or oregano to the roasted vegetables. You can also substitute any seasonal vegetables you prefer for a personal touch.

Making Ahead and Storage Tips

This lasagna is an ideal make-ahead meal. You can prepare and assemble it a day in advance, then store it covered in the fridge until you’re ready to bake. Just remember to let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even baking. If you want to freeze it, wrap tightly in plastic wrap followed by foil. It can last up to three months in the freezer. For best results, bake from frozen, increasing the baking time by about 20 minutes, checking for doneness.

When storing leftovers, keep the lasagna in an airtight container. It reheats beautifully in the oven—I recommend covering it with foil and warming at 350°F (175°C) for about 25 minutes, or until heated all the way through. You can also microwave individual servings for a quick meal, but the oven method helps maintain the texture better.

Flavor Variations and Additions

While this recipe highlights classic roasted vegetables, feel free to experiment with seasonal produce. Try adding eggplant or butternut squash for a different texture and flavor. If you’re looking for protein, shredded rotisserie chicken or sautéed mushrooms can make a hearty addition. Just remember to balance the moisture level; if using watery vegetables, consider increasing your sauce slightly to avoid a soupy lasagna.

If you're looking for a vegan alternative, substitute the ricotta and mozzarella with plant-based cheeses or blended silken tofu mixed with nutritional yeast for the ricotta layer. This way, you can maintain the lovely creaminess and depth of flavor without using dairy, ensuring everyone can enjoy this delicious dish.

Questions About Recipes

→ Can I use store-bought marinara sauce?

Absolutely! A quality store-bought sauce can save time while still delivering great flavor.

→ Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, store it in the refrigerator, and bake it when ready to serve.

→ What can I substitute for ricotta cheese?

You can use cottage cheese for a similar texture or a vegan ricotta made from blended tofu and nutritional yeast.

→ Is this lasagna gluten-free?

To make it gluten-free, simply use gluten-free lasagna noodles in the recipe.