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: 12 lasagna noodles; 2 cups zucchini, sliced; 2 cups bell peppers, diced; 2 cups eggplant, diced; 3 cups ricotta cheese; 2 cups mozzarella cheese, shredded; 1/2 cup parmesan cheese, grated; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon dried basil; 2 cups marinara sauce

Highlighted under: Comfort Food

I absolutely love preparing a luscious Sunday Slow Roasted Vegetable Lasagna. This dish is the perfect way to enjoy a medley of seasonal vegetables layered between sheets of pasta and rich, creamy cheese. The slow-roasting process enhances the flavors, making each bite distinctly delicious. It’s a great dish to share with family, and it never fails to impress. I often make this ahead of time and let it sit, allowing the flavors to meld beautifully. Trust me, once you try it, it will become a staple in your kitchen!

Created by

Holly James

Last updated on 2026-01-14T00:34:15.481Z

During one cozy Sunday evening, I decided to make a lasagna that would not only be comforting but also packed with nutrients. I roasted fresh zucchini, bell peppers, and eggplant to bring out their natural sweetness and used a blend of mozzarella and ricotta cheese for richness. The slow-roasting technique adds a depth of flavor that elevates this classic dish.

One trick I learned is to let the lasagna rest after baking. This not only makes serving easier, but the flavors really come together, creating a delicious harmony. You can even prepare it the day before to allow the ingredients to meld even more!

        Why You Will Love This Recipe
        Hearty layers of roasted vegetables for a burst of flavor
Creamy, cheesy goodness that complements the pasta perfectly
Great for meal prep and tastes even better the next day

      

Choosing Your Vegetables

The beauty of this lasagna lies in its adaptability to seasonal produce. While zucchini, bell peppers, and eggplant are used here, you can also incorporate spinach, mushrooms, or seasonal squash. Just make sure that whatever vegetables you choose, you roast them until tender; this concentrates their flavors. For a deeper flavor, consider adding some freshly chopped garlic during the roasting process, which pairs beautifully with the creamy ricotta and mozzarella layers.

It’s crucial that the vegetables are cut into uniform sizes; this ensures even cooking. If you prefer a slightly smoky flavor, try grilling the vegetables instead of roasting. Simply brush them with olive oil and grill until they have nice char marks. This alternate method adds an exciting dimension to the traditional lasagna and can often heighten the overall dish's flavor.

Vegetarian Protein Boost

If you’re looking to up the protein content in your lasagna, consider adding layers of sautéed mushrooms or lentils. Even a bit of crumbled tofu can be mixed with the ricotta for an extra punch of protein. Sautéing the mushrooms lightly in olive oil before layering them will create a rich umami flavor that complements the other vegetables beautifully.

You can also use a variety of beans, such as white cannellini beans, which can be mixed into the marinara. This addition makes for a heartier dish, and can help with meal prep, as the protein content will keep you fuller for longer. Remember, if you choose to add beans, adjust your seasoning accordingly, as they can absorb flavors.

Storing and Reheating Tips

Once your Sunday Slow Roasted Vegetable Lasagna has cooled, it can be covered tightly with foil and stored in the refrigerator for up to three days. The flavors will deepen as it sits, making it even better upon reheating. For long-term storage, consider slicing the lasagna into portions and freezing them in airtight containers. It can last for up to three months in the freezer.

Reheating is simple; just place it in the oven at 350°F (175°C) for about 20 to 30 minutes or until heated through. If you want to maintain the dish’s creaminess, cover it with foil while reheating, and remove the foil for the last few minutes to allow the top to crisp up once again. This method will give you that fresh out of the oven texture.

Ingredients

For the Lasagna

12 lasagna noodles
2 cups zucchini, sliced
2 cups bell peppers, diced
2 cups eggplant, diced
3 cups ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups marinara sauce

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the zucchini, bell peppers, and eggplant in olive oil, salt, pepper, oregano, and basil. Spread them evenly on a baking sheet and roast for 30 minutes until tender and caramelized.

Prepare the Noodles

While the vegetables roast, cook the lasagna noodles according to package instructions. Drain and lay them flat on parchment to prevent sticking.

Layer the Lasagna

In a large baking dish, start with a layer of marinara sauce, followed by noodles, then a layer of ricotta cheese, roasted vegetables, and mozzarella cheese. Repeat until all ingredients are used, finishing with a layer of sauce and mozzarella.

Bake the Lasagna

Cover the lasagna with foil and bake in the preheated oven for 45 minutes. Remove the foil and sprinkle with parmesan cheese, then bake for an additional 15 minutes until bubbly and golden.

Let It Rest

Once baked, let the lasagna sit for at least 20 minutes before slicing. This allows it to set and makes serving easier.

Pro Tips

For an extra burst of flavor, add some fresh herbs like basil or parsley in between the layers.

Visual Cues for Perfect Layers

As you layer your lasagna, it's essential to look for those visual cues that signal when your dish is ready. The ricotta should be spread evenly to avoid dry spots, and you want to ensure that the vegetables are visible through the layers for an appealing presentation. Aim for a colorful contrast, as vivid vegetables make for a mouthwatering sight.

When baking, keep an eye on the edges of the lasagna. You'll know it’s done when the sides bubble and the top layer of mozzarella turns a lovely golden brown. These are indicators that everything inside is heated through and the textures have melded beautifully.

Serving Suggestions

This flavorful lasagna pairs wonderfully with a fresh side salad. A simple mix of arugula topped with a light vinaigrette cuts through the creaminess of the dish. You might also consider serving it with warm garlic bread or crusty Italian bread to soak up any leftover sauce on your plate.

As a final touch, a sprinkle of fresh herbs like basil or parsley right before serving can elevate the presentation and add a fresh flavor. If you have some extra parmesan cheese on hand, grate a bit on top for that final layer of cheesy delight, ensuring that each bite is as indulgent as it looks.

Questions About Recipes

→ Can I prepare the lasagna ahead of time?

Absolutely! You can assemble the lasagna a day in advance and store it covered in the refrigerator until you're ready to bake.

→ What vegetables can I use?

Feel free to get creative! Other great options include spinach, mushrooms, or butternut squash.

→ Can I make this gluten-free?

Yes! Use gluten-free lasagna noodles to make this dish suitable for those with gluten sensitivities.

→ How long can I store leftovers?

Leftover lasagna can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.