Sunday Roasted Vegetable Lasagna

Name: Sunday Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 9 lasagna sheets; 2 cups spinach leaves; 2 cups sliced zucchini; 1 cup sliced bell peppers; 1 cup mushrooms, sliced; 1 medium onion, chopped; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 4 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 2 cups béchamel sauce (homemade or store-bought)

Highlighted under: Classic Planning

I love making Sunday Roasted Vegetable Lasagna for my family on lazy weekend afternoons. The vibrant colors and rich flavors of the roasted veggies layered with creamy béchamel sauce and melted cheese create a dish that feels both indulgent and wholesome. Every bite is a flavor explosion, and I find that the combination of fresh ingredients really shines through. This recipe not only fills bellies but also warms hearts, making it a perfect centerpiece for our family gatherings.

Created by

Zara Ellington

Last updated on 2026-01-13T03:18:36.441Z

My journey into making roasted vegetable lasagna began on a particularly chilly Sunday afternoon. I wanted something warm and comforting, so I decided to mix seasonal vegetables with layers of lasagna sheets. The key is to roast the vegetables first; it intensifies their flavors and adds a delightful caramelization that's hard to replicate any other way.

After perfecting the béchamel sauce, I discovered that letting it cool slightly before layering helped create a more stable structure. It’s all about balance and layering; every slice showcases the colors and textures beautifully. I can’t wait to share this recipe with you so you can enjoy this delicious family favorite too!

        Why You Will Love This Recipe
        Colorful seasonal vegetables give a fresh twist to a classic dish
Creamy béchamel sauce adds a luscious texture that complements the layers
Perfect for meal prep, this lasagna tastes even better the next day

      

Choosing the Right Vegetables

The beauty of the Sunday Roasted Vegetable Lasagna lies in its versatility with seasonal vegetables. For a vibrant dish, select a mix of colorful bell peppers, zucchinis, mushrooms, and onions. Each vegetable brings unique flavors and textures; for instance, zucchini offers a mild sweetness while bell peppers add a crunchy bite. It's essential to slice the vegetables uniformly so they roast evenly, ensuring you get that delightful caramelization without any undercooked pieces.

You can also explore different vegetable combinations based on your preferences or what's in season. For example, substituting eggplant for zucchini can give the dish a rich, savory flavor. If you're looking for a bit of spice, consider adding some sliced jalapeños or even cherry tomatoes for a pop of sweetness. Just remember to keep the total volume similar to avoid altering the balance of layers.

Mastering the Béchamel Sauce

A well-executed béchamel sauce is crucial for adding a creamy texture to your lasagna. Ensure you start with a roux made from equal parts butter and flour; this will stabilize your sauce and help it achieve that smooth consistency. Slowly whisk in warm milk rather than cold to avoid lumps, and keep the heat at medium to prevent the sauce from scorching. If it thickens too much, simply whisk in more milk until you reach your desired texture.

To infuse additional flavor into your béchamel, consider stirring in some freshly grated nutmeg or a hint of smoked paprika. These subtle touches will elevate your sauce and align beautifully with the roasted vegetables. Make sure to taste and adjust the seasoning with salt and pepper; a well-seasoned béchamel can elevate the entire dish.

Layering and Baking Perfectly

When assembling your lasagna, the order of layers matters significantly. Start with marinara sauce to create a moist base, preventing the pasta sheets from drying out. Use a light hand with the béchamel to keep the dish from becoming too heavy; moderate layers of sauce yield a balanced texture and flavor. Be sure to keep some mozzarella aside for the top layer, creating that irresistible cheesy crust that everyone loves.

As for baking, covering your dish initially with aluminum foil traps steam, ensuring that the pasta cooks through without drying out. For the final 15-20 minutes, remove the foil to allow the top to reach that coveted golden-brown finish. Check for bubbling edges and a slightly charred top, indicators that your lasagna is cooked perfectly. Letting it rest for at least 10 minutes post-baking is essential for an easy serve; this resting period allows the layers to set, avoiding a mushy slice.

Ingredients

Gather the following ingredients to create a delicious Sunday Roasted Vegetable Lasagna.

Ingredients for Lasagna

9 lasagna sheets
2 cups spinach leaves
2 cups sliced zucchini
1 cup sliced bell peppers
1 cup mushrooms, sliced
1 medium onion, chopped
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
2 cups béchamel sauce (homemade or store-bought)

Ensure everything is ready before you start assembling your lasagna!

Instructions

Follow these steps to create your Sunday Roasted Vegetable Lasagna.

Preheat the oven and roast the vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced zucchini, bell peppers, mushrooms, and onion with olive oil, salt, pepper, oregano, and garlic powder. Spread the vegetables on a baking sheet and roast for about 20 minutes, or until tender and slightly caramelized.

Prepare the béchamel sauce

In a saucepan, melt butter over medium heat, add flour, and whisk to combine. Gradually whisk in milk, and stir until the sauce thickens. Season with salt and pepper.

Assemble the lasagna

In a large baking dish, spread a thin layer of marinara sauce, followed by a layer of lasagna sheets. Add half of the roasted vegetables, a portion of béchamel sauce, and a layer of mozzarella cheese. Repeat the layers, finishing with béchamel sauce and a generous sprinkle of Parmesan cheese.

Bake the lasagna

Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.

Let it rest and serve

Once out of the oven, let the lasagna rest for at least 10 minutes before slicing. This will help the layers stay intact when serving. Enjoy your delicious creation!

Now, savor the flavors and enjoy with a side salad or garlic bread!

Pro Tips

For an added layer of flavor, consider adding fresh herbs like basil or thyme between the layers. You can also customize the filling with your favorite vegetables or leftovers.

Make-Ahead and Storage Tips

This lasagna is an ideal candidate for meal prep. You can prepare it a day in advance and store it covered in the fridge before baking. Just add an extra 10-15 minutes to the baking time if you're cooking it straight from the fridge. Alternatively, fully baked leftovers can be stored in an airtight container for up to three days, maintaining their flavor and texture.

If you want to freeze your lasagna, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. When ready to eat, thaw it in the refrigerator overnight and bake as instructed. Avoid reheating too quickly in the microwave; instead, reheat it in the oven to keep the layers intact and the cheese beautifully melted.

Serving Suggestions

For a complete meal, serve your Sunday Roasted Vegetable Lasagna alongside a fresh garden salad, tossed with a light vinaigrette. This complementing dish helps balance the richness of the lasagna and adds a refreshing element to your table. Garlic bread would also be a perfect addition, allowing you to soak up any leftover sauce on your plate.

Feel free to elevate the dining experience by adding fresh herbs as a garnish, like basil or parsley, right before serving. Not only do they add a pop of color, but they also enhance the dish's aroma. For those who enjoy a bit of heat, a sprinkle of red pepper flakes can be a delightful finishing touch, delivering an extra kick.

Questions About Recipes

→ Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna a day in advance, cover it tightly, and refrigerate until you're ready to bake it.

→ Can I freeze the lasagna?

Absolutely! Once baked and cooled, you can freeze individual portions or the whole lasagna. Just ensure it's well wrapped.

→ What can I substitute for béchamel sauce?

You can use ricotta cheese mixed with an egg and some herbs as a lighter alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.