Roasted Vegetable Lasagna White Sauce (Print Version)

Comforting layers of roasted vegetables and creamy white sauce

# What You Need:

→ Roasted Vegetables

01 - 1 large zucchini, sliced into 1/4-inch rounds
02 - 1 large eggplant, sliced into 1/4-inch rounds
03 - 1 red bell pepper, seeded and cut into strips
04 - 1 yellow bell pepper, seeded and cut into strips
05 - 1 red onion, sliced into thin rings
06 - 2 tbsp olive oil
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ White Sauce (Béchamel)

10 - 4 tbsp unsalted butter
11 - 1/4 cup all-purpose flour
12 - 3 cups whole milk, warmed
13 - 1/2 tsp salt
14 - 1/4 tsp ground nutmeg
15 - 1/4 tsp white pepper
16 - 1/2 cup grated Parmesan cheese

→ Lasagna Assembly

17 - 9 no-boil lasagna noodles
18 - 1 1/2 cups shredded mozzarella cheese
19 - 1/3 cup grated Parmesan cheese
20 - 2 tbsp chopped fresh basil

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange zucchini, eggplant, bell peppers, and onion on prepared baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and black pepper. Toss vegetables to coat evenly.
03 - Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned. Remove from oven and set aside. Reduce oven temperature to 375°F.
04 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1–2 minutes until mixture bubbles and becomes fragrant, taking care not to brown.
05 - Gradually whisk in warm milk, stirring continuously until smooth. Cook for 5–7 minutes until sauce thickens enough to coat the back of a spoon. Stir in salt, nutmeg, white pepper, and Parmesan cheese. Remove from heat.
06 - Spread a thin layer of white sauce across the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over sauce. Layer with one-third of roasted vegetables, one-quarter of white sauce, and one-third of mozzarella cheese.
07 - Repeat layering process two more times: noodles, vegetables, sauce, mozzarella. Finish with remaining white sauce, remaining mozzarella, and sprinkle with 1/3 cup Parmesan cheese.
08 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 30 minutes.
09 - Remove foil and continue baking for 15–20 minutes until cheese is golden brown and sauce is bubbling around edges.
10 - Let lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with fresh basil if desired.

# Expert Hints:

01 -
  • The roasted vegetables develop a sweetness that makes every layer incredible
  • White sauce binds everything into creamy comfort without feeling heavy
  • Leftovers taste even better the next day, if they last that long
02 -
  • Let the roasted vegetables cool slightly before layering or they will make your sauce separate
  • Warm milk prevents lumps in your béchamel, but if they appear, just whisk vigorously
  • The lasagna needs to rest for 10 minutes or it will slide apart when you slice it
03 -
  • Salt your vegetables generously before roasting since the noodles are plain
  • Layer noodles carefully so they do not overlap too much or they will stay crunchy
  • Let the baked lasagna rest longer than you think necessary before slicing

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