Roasted Vegetable Lasagna White

I threw this together on a rainy Sunday when the farmers market haul was too good to pass up. The kitchen smelled like a trattoria within minutes. It's become my go-to when I want something impressive without the fuss of meat.

My neighbor knocked on the door mid-assembly, flour on my hands, and ended up staying for dinner. We ate straight from the pan with crusty bread. She still asks me to make it every time she visits.

Ingredients

• Eggplant: Roasting transforms it into silky, almost meaty bites that anchor each layer.
• Zucchini and bell peppers: They caramelize beautifully and add pops of color and sweetness.
• Cremini mushrooms: Their earthy depth balances the richness of the béchamel.
• Olive oil, oregano, thyme: This trio coats the vegetables in Mediterranean warmth.
• No-boil lasagna noodles: They soak up sauce perfectly and save you a pot of boiling water.
• Baby spinach: Wilts into the layers, adding a fresh, iron-rich contrast.
• Butter and flour: The roux base that makes béchamel velvety and stable.
• Whole milk: Warm it first so the sauce stays smooth and lump-free.
• Nutmeg: Just a whisper elevates the entire white sauce with subtle spice.
• Mozzarella and parmesan: Mozzarella melts into gooey strings, parmesan brings sharp, nutty notes.
• Ricotta cheese: Creamy pockets that lighten the dish and add body.

Instructions

Roast the vegetables:

Preheat to 220°C (425°F) and toss eggplant, zucchini, peppers, and mushrooms with olive oil, herbs, salt, and pepper. Spread them out so they roast, not steam, turning once halfway through until golden and tender.

Make the béchamel:

Melt butter over medium heat, whisk in flour, and cook for two minutes to remove the raw taste. Gradually add warm milk, whisking constantly, then simmer gently until thick enough to coat the back of a spoon.

Assemble the lasagna:

Spread a thin layer of béchamel in your baking dish, then layer noodles, roasted vegetables, spinach, ricotta dollops, cheeses, and more béchamel. Repeat twice, finishing with noodles, sauce, and a generous blanket of mozzarella and parmesan.

Bake and rest:

Cover with foil and bake at 180°C (350°F) for 25 minutes, then uncover and bake until the top is golden and bubbling. Let it rest for 10 minutes so the layers set and slicing is clean.

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The first time I served this, my brother-in-law (a dedicated carnivore) went back for thirds. He didn't notice there was no meat until I told him. That's when I knew this recipe had real power.

Make It Your Own

I have stirred in roasted butternut squash when autumn hits and the sweetness plays beautifully against the nutmeg. You can swap zucchini for thinly sliced fennel or add a handful of sun-dried tomatoes for tang. If you want more protein, a layer of white beans works surprisingly well.

Storing and Reheating

This lasagna keeps for up to four days in the fridge, covered tightly. Reheat individual portions in the microwave or the whole dish in a low oven with foil on top. It also freezes beautifully for up to three months, just thaw overnight before baking.

Pairing and Serving

I serve this with a simple arugula salad dressed in lemon and olive oil, maybe some garlic bread if I am feeling indulgent. A crisp Pinot Grigio or Verdicchio cuts through the richness perfectly.

• Let guests see the layers when you slice it, they are part of the charm.
• A sprinkle of fresh basil on top adds color and aroma.
• Serve it family style straight from the baking dish for maximum coziness.

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This lasagna has turned into my love language for vegetarians and skeptics alike. I hope it fills your kitchen with the same warmth it brought to mine.

Recipe FAQ

→ What vegetables work best for roasting in this dish?

Eggplant, zucchini, bell peppers, and cremini mushrooms roast well, becoming tender and flavorful. Their natural sweetness intensifies with roasting.

→ How is the white sauce prepared for layering?

The creamy béchamel is made by melting butter, whisking in flour, then gradually adding warm milk and seasoning with nutmeg, salt, and white pepper. It’s cooked until thickened.

→ Can I prepare the vegetable layers in advance?

Yes, roasting the vegetables ahead of time allows flavors to develop and makes assembly quicker before baking.

→ What alternatives can I use for regular noodles?

No-boil noodles simplify preparation, but pre-cooked or gluten-free noodles can also be used depending on dietary needs.

→ How to achieve a golden, bubbling top layer?

Baking covered initially traps moisture, then uncovered baking browns the cheese and béchamel for a crisp, appetizing finish.