Roasted Vegetable Lasagna White (Print Version)

Layers of roasted vegetables, creamy béchamel, and melted cheese create a flavorful Italian main dish.

# What You Need:

→ Roasted Vegetables

01 - 1 medium eggplant, diced
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 7 oz cremini mushrooms, sliced
06 - 2 tbsp olive oil
07 - 1 tsp dried oregano
08 - 1 tsp dried thyme
09 - Salt and pepper, to taste

→ Lasagna Layers

10 - 9 no-boil lasagna noodles (or pre-cooked regular noodles)
11 - 5 oz baby spinach

→ White Sauce (Béchamel)

12 - 4 tbsp unsalted butter
13 - 4 tbsp all-purpose flour
14 - 3 1/3 cups whole milk, warmed
15 - 1/2 tsp ground nutmeg
16 - Salt and white pepper, to taste

→ Cheese

17 - 7 oz mozzarella cheese, shredded
18 - 3.5 oz parmesan cheese, grated
19 - 9 oz ricotta cheese

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss eggplant, zucchini, bell peppers, and mushrooms with olive oil, oregano, thyme, salt, and pepper. Arrange on tray and roast for 25 minutes, stirring once halfway, until golden and tender. Set aside.
03 - Reduce oven temperature to 350°F.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in warm milk until smooth. Simmer gently for 5-7 minutes, stirring constantly, until thickened. Season with nutmeg, salt, and white pepper.
05 - Spread a thin layer of béchamel in a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce, then half the roasted vegetables, a handful of spinach, dollops of ricotta, one third each of mozzarella and parmesan, and a generous layer of béchamel.
06 - Repeat with 3 noodles, remaining vegetables, spinach, ricotta, another third of the mozzarella and parmesan, followed by more béchamel.
07 - Top with the last 3 noodles, remaining béchamel, and the rest of the mozzarella and parmesan cheeses.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and continue baking for 15 to 20 minutes until the top is golden and bubbling.
10 - Allow lasagna to rest for 10 minutes before slicing and serving.

# Expert Hints:

01 -
  • Every forkful delivers creamy, roasted, cheesy comfort in one bite.
  • It holds beautifully, so leftovers taste even better the next day.
  • You can prep the vegetables and sauce ahead, then assemble when ready.
02 -
  • Warm the milk before adding it to the roux or you will fight lumps for days.
  • Let the lasagna rest after baking or it will slide apart on the plate.
  • Do not skip stirring the vegetables halfway through roasting or they will burn on one side.
03 -
  • Use a mix of mozzarella and fontina for an even creamier, stretchier cheese pull.
  • If your béchamel is too thick, whisk in a splash of warm milk to loosen it.
  • Salt your eggplant and let it sit for 10 minutes before roasting to draw out bitterness.

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