Sunday Slow Baked Vegetable Lasagna

Name: Sunday Slow Baked Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 9 lasagna noodles; 2 cups marinara sauce; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 medium zucchini, sliced; 1 bell pepper, diced; 2 cups fresh spinach; 1 tablespoon olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Baking & Desserts

I love making this Sunday Slow Baked Vegetable Lasagna when I want to create something comforting yet healthy. The layers of fresh vegetables combined with rich marinara sauce and creamy cheese come together to make a dish that truly warms the heart. I often prepare it ahead of time, letting it bake slowly in the oven for dreamy flavors. It's perfect for family gatherings or a quiet evening at home, and it makes the house smell amazing while it cooks.

Created by

Aubrey Whitman

Last updated on 2026-01-14T02:31:06.516Z

When I first set out to make my Sunday Slow Baked Vegetable Lasagna, I decided to experiment with seasonal vegetables. I layered zucchini, bell peppers, and spinach, and the result was more delicious than I had anticipated. The key is allowing the lasagna to bake slowly; this lets the flavors meld beautifully.

Another tip I discovered is to let it rest for about 15 minutes after baking. This step allows the lasagna to set, making it easier to slice and serve. Plus, the flavors deepen, giving each bite an extra punch!

        Why You'll Love This Recipe
        Layers of fresh seasonal vegetables for a healthy twist
Rich, cheesy goodness that satisfies every craving
Perfect for meal prep and tastes even better the next day

      

Understanding the Layers

The layering technique in lasagna is crucial for achieving the perfect balance of flavors and textures. Each layer serves a unique purpose: the lasagna noodles provide structure, while the vegetables add moisture and nutrition. The ricotta contributes creaminess, and the mozzarella brings that delicious stretch when melted. When layering, ensure that your ingredients are evenly distributed to avoid dry spots, which can occur if ingredients are concentrated in one area. Pay close attention to the order in which you layer; starting with marinara sauce on the bottom prevents the noodles from sticking to the pan.

While traditional lasagna often uses meat, this vegetable version is just as hearty and satisfying. Choosing seasonal vegetables not only enhances the nutritional profile but also offers a variety of textures. For those new to layering, it might seem daunting, but take your time and follow the order of ingredients carefully. You can mix different vegetables according to your preference. Just remember to avoid using too much water-dense vegetables like tomatoes, which can make the lasagna soggy.

Storing and Reheating

One of the best things about this lasagna is that it tastes even better the next day. After it has cooled completely, you can store it in an airtight container in the refrigerator for up to 5 days. If you plan to make it ahead of time, consider assembling it but waiting to bake it until you’re ready to serve. However, an important tip is to bake and cover with foil initially to allow for even cooking, then uncover it for the last 30 minutes to achieve that golden, bubbly top.

If you want to freeze leftovers, cut the lasagna into individual portions and wrap them tightly in plastic wrap followed by aluminum foil. This prevents freezer burn and keeps the lasagna fresh for up to 3 months. When you're ready for a serving, simply thaw it overnight in the fridge and reheat in a 350°F (175°C) oven for about 25-30 minutes until heated through. If you prefer a microwave, reheat on medium power in 2-minute intervals, checking to prevent it from drying out.

Ingredients

Gather all your ingredients before you start cooking for a smoother experience!

Lasagna Ingredients

9 lasagna noodles
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 medium zucchini, sliced
1 bell pepper, diced
2 cups fresh spinach
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Make sure to have extra cheese on hand for those who love to sprinkle more on top!

Instructions

Follow these simple steps to create your lasagna masterpiece!

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a skillet, heat the olive oil over medium heat. Add the zucchini and bell pepper, sautéing for about 5 minutes until tender. Add the spinach and cook until wilted.

Layer the Lasagna

In a baking dish, spread a layer of marinara sauce. Place three lasagna noodles, followed by a layer of the sautéed vegetables, ricotta cheese, and mozzarella. Repeat these layers twice more, finishing with noodles and marinara sauce topped with Parmesan.

Bake

Cover the dish with foil and bake for 60 minutes. Remove the foil and bake for another 30 minutes until cheese is bubbly and golden.

Rest and Serve

Let the lasagna rest for 15 minutes before slicing. Serve warm.

Don't forget to garnish with fresh basil for an extra pop of flavor!

Pro Tips

For added flavor, try including fresh herbs like basil or thyme in the vegetable layers. You can also customize the cheese blend to include your favorites.

Ingredient Tips

For the marinara sauce, while store-bought works well, I often use a homemade version for richer flavor. A simple blend of crushed tomatoes, garlic, onion, and Italian herbs simmered for 20 minutes can elevate the taste dramatically. If you have leftovers from pasta nights, using that can also add extra flavor to your lasagna.

When it comes to cheese, feel free to experiment with different varieties. Adding some goat cheese can introduce a tangy element that contrasts beautifully with the richness of the ricotta. You might also opt for a dairy-free cheese if you are accommodating lactose intolerance or a vegan diet. Just make sure it melts well for the best texture.

Common Mistakes to Avoid

One common mistake is overcooking the lasagna noodles before assembly. For this recipe, it’s advisable to slightly undercook them in boiling water. This prevents them from becoming mushy during the lengthy baking process, allowing them to absorb some moisture from the sauce without turning soggy. Aim for a slightly firm bite when you check them; they should be al dente, as they will continue cooking inside the oven.

Another pitfall is not allowing the lasagna to rest before slicing. I cannot stress enough how crucial this step is! Letting it sit for 15 minutes ensures that the layers stabilize and allows the cheese to set, making for cleaner slices and a more visually appealing presentation. If cut immediately, it may ooze out and lose its beautiful layered look.

Questions About Recipes

→ Can I make this lasagna in advance?

Absolutely! You can prepare it a day or two ahead and keep it in the refrigerator before baking.

→ Can I freeze the leftovers?

Yes, this lasagna freezes well. Just cover tightly and it can last up to 3 months in the freezer.

→ What other vegetables can I use?

Feel free to experiment with vegetables like mushrooms, eggplant, or even kale for different flavors and textures.

→ Is it necessary to use fresh spinach?

While fresh spinach is ideal, you can use frozen spinach. Just be sure to thaw and drain it well before adding it to avoid excess moisture.