Sunday Roasted Vegetable Lasagna

Name: Sunday Roasted Vegetable Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 zucchinis, sliced; 2 bell peppers, diced; 1 eggplant, diced; 1 red onion, sliced; 3 tablespoons olive oil; Salt and pepper to taste; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups whole milk; 1 teaspoon nutmeg; Salt to taste; 9 lasagna noodles, cooked; 15 oz ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup grated Parmesan cheese; Fresh basil for garnish

Highlighted under: Rustic Recipes

I absolutely love making Sunday Roasted Vegetable Lasagna as it brings comfort and joy to any family gathering. The layers of roasted vegetables combined with rich ricotta and creamy béchamel sauce create a dish that's both hearty and satisfying. It’s a wonderful way to incorporate more vegetables into our diet while enjoying a classic favorite. Plus, the aromatic blend of herbs and cheese wafting from the oven is simply irresistible. This recipe is perfect for lazy Sundays, bringing everyone together at the dinner table.

Created by

Kitty Lawrence

Last updated on 2026-01-13T03:05:35.052Z

Making Sunday Roasted Vegetable Lasagna has become a cherished tradition in my home. I love how flexible this dish is; you can use whatever seasonal vegetables you have on hand, from zucchini to bell peppers. What I’ve found works best is to roast the vegetables until they’re caramelized. This enhances their natural sweetness and adds depth to the flavor of the lasagna.

During my last attempt, I decided to add a handful of spinach for some extra nutrition and color. The result was astonishing—the vibrant layers looked incredible, and the addition of fresh herbs brightened up the entire dish. It’s amazing how small tweaks can elevate a recipe!

        Why You Will Love This Recipe
        Layers of rich, roasted vegetables that add depth and flavor
Creamy béchamel sauce that binds the ingredients beautifully
A vegetarian delight that satisfies both herbivores and meat-lovers

      

Perfecting the Roasted Vegetables

The key to achieving the best flavor in your Sunday Roasted Vegetable Lasagna lies in the roasting of the vegetables. By roasting at a high temperature of 425°F (220°C), the vegetables caramelize, enhancing their natural sweetness and flavor. Ensure they are cut into uniform sizes to promote even cooking, and toss them with olive oil generously, as this helps prevent them from drying out during roasting. You'll know they're ready when they are tender and have developed beautiful golden edges.

For added depth, consider experimenting with different vegetables. Seasonal vegetables like butternut squash or mushrooms can be delicious alternatives. Just remember that some vegetables, like tomatoes, might release a lot of moisture, which can alter the texture of your lasagna. If using juicy veggies, you might want to pre-roast them separately to prevent excess liquid.

Creating the Perfect Béchamel Sauce

A well-made béchamel sauce is the creamy foundation that ties this lasagna together. When melting the butter, be sure to keep the heat at medium; too high heat can burn the butter and create a bitter flavor. Once you add the flour, whisk continuously for 1-2 minutes to create a roux, which will help thicken the sauce. Gradually whisking in the milk ensures a smooth texture; if lumps form, use an immersion blender to fix it before cooking further.

Nutmeg is a classic addition to béchamel that brightens the overall flavor profile. However, discerning taste buds might prefer other spices like white pepper or even a hint of garlic powder. When cooking the sauce, aim for a consistency that coats the back of a spoon—this indicates it will hold the cheese and vegetables nicely without becoming too watery.

Tips for Assembly and Baking

When assembling your lasagna, think about texture. Layering not just for the eye but also for accessibility is key. I like to place the noodles in a staggered pattern to create a hearty bite with each slice. Use a spatula to evenly distribute the béchamel, ricotta, and vegetables, ensuring that every layer gets its fair share of sauce and cheese. This way, each piece will have a harmonious blend of flavors and textures.

Baking with foil initially helps steam the lasagna, ensuring it's cooked through without drying out the top. However, removing the foil for the last 15 minutes allows for browning and bubbling, giving you that enticing crust. Letting the lasagna rest for 10 minutes after baking is crucial; it firms up the layers, making slicing easier and allowing flavors to settle.

Ingredients

For the Roasted Vegetables:

2 zucchinis, sliced
2 bell peppers, diced
1 eggplant, diced
1 red onion, sliced
3 tablespoons olive oil
Salt and pepper to taste

For the béchamel sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon nutmeg
Salt to taste

For assembly:

9 lasagna noodles, cooked
15 oz ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Fresh basil for garnish

Instructions

How to Make Sunday Roasted Vegetable Lasagna

Roast the Vegetables

Preheat the oven to 425°F (220°C). Toss the zucchini, bell peppers, eggplant, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes, or until tender and caramelized.

Prepare the béchamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, ensuring no lumps remain. Add nutmeg and salt, cooking until thickened, about 5-7 minutes.

Assemble the Lasagna

In a baking dish, spread a layer of béchamel sauce, followed by a layer of noodles. Add half of the roasted vegetables, dollops of ricotta cheese, and a sprinkle of mozzarella. Repeat the layers, finishing with noodles topped with béchamel and Parmesan.

Bake

Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbling. Let it rest for 10 minutes before serving.

Enjoy Your Meal!

Pro Tips

For an extra flavor kick, add a layer of pesto between the lasagna noodles and roasted vegetables. Additionally, you can use gluten-free noodles if you prefer.

Ingredient Substitutions

If you want to add a twist to your lasagna, consider substituting the ricotta cheese with cottage cheese for a lighter texture, or even a dairy-free alternative like cashew cheese for vegan options. Just ensure that any alternative you choose complements the overall creamy essence of the béchamel sauce. When it comes to cheese, swapping mozzarella for a smoked version can elevate the flavor profile dramatically, offering a unique taste experience.

For the vegetables, you can easily swap in different combinations based on availability—think spinach, kale, or even shredded carrots, which can add vibrant color and nutrition. Just be cautious with moisture levels; if you use watery vegetables, consider sautéing them first to reduce their moisture content before layering them into the lasagna.

Make-Ahead and Storage Tips

This lasagna is an excellent candidate for meal prep or make-ahead cooking. You can assemble it the day before and store it in the refrigerator, covered tightly with foil. When ready to bake, just add 10-15 minutes to the baking time to account for the chilled ingredients. This allows the flavors to meld beautifully, making for an even tastier dish the next day.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or place the whole dish back into a preheated oven at 350°F (175°C) until warmed through. Keep in mind that freezing is also an option; just assemble the lasagna without baking, cover tightly in foil, and store for up to 3 months. To bake from frozen, simply add extra baking time and keep covered until it’s heated through.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! This recipe is versatile, and you can include any seasonal vegetables you love.

→ Can I prepare this lasagna in advance?

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

→ Is there a vegan version for this lasagna?

Certainly! You can use plant-based cheese and replace the béchamel sauce with cashew cream.

→ What can I serve with the lasagna?

A crisp green salad or garlic bread makes a wonderful accompaniment to this lasagna.