Roasted Vegetable Lasagna White

I stumbled onto this lasagna one autumn afternoon when I had too many vegetables from the farmers market and no plan for dinner. Instead of the usual tomato sauce, I decided to try a white sauce, layering roasted vegetables between creamy béchamel and cheese. The kitchen smelled like butter and nutmeg, and when I pulled it from the oven, golden and bubbling, I knew I'd never go back to the old way.

The first time I made this for my sister, she was skeptical about a lasagna without red sauce. She took one bite, paused, then went back for a second square before she finished the first. Now she requests it every time she visits, and I always make extra because it disappears faster than I expect.

Ingredients

• Eggplant: Roasting transforms its spongy texture into something tender and almost meaty, soaking up all the olive oil and herbs.
• Zucchini: Dicing it small helps it roast evenly and prevents watery pockets in the lasagna.
• Red and yellow bell peppers: Their sweetness balances the earthy mushrooms and adds pops of color that make each slice look like a painting.
• Cremini mushrooms: Slice them thick so they hold their shape and release just enough moisture to keep everything tender.
• Olive oil: Use enough to coat the vegetables well, or they will stick and steam instead of caramelize.
• Dried oregano and thyme: These herbs bloom in the heat of the oven and make the whole house smell like an Italian kitchen.
• No-boil lasagna noodles: They soak up the béchamel as they bake, becoming perfectly tender without any extra work.
• Baby spinach: It wilts into thin layers and adds a fresh, slightly mineral note between the rich cheese and vegetables.
• Unsalted butter: The base of a good béchamel, giving it that glossy, velvety texture.
• All-purpose flour: Whisk it into the butter until it smells toasty, then the milk will thicken without lumps.
• Whole milk: Warm it first so the sauce comes together smoothly and does not seize up when you add it.
• Ground nutmeg: Just a pinch makes the béchamel taste complex and a little mysterious.
• Mozzarella cheese: It melts into stretchy, golden layers that pull apart beautifully when you serve.
• Parmesan cheese: Adds a salty, nutty sharpness that cuts through the creaminess.
• Ricotta cheese: Spooned in dollops, it creates pockets of mild, creamy richness throughout the dish.

Instructions

Roast the vegetables:

Preheat your oven to 220°C (425°F) and line a large baking tray with parchment. Toss the eggplant, zucchini, bell peppers, and mushrooms with olive oil, oregano, thyme, salt, and pepper, then spread them out in a single layer so they roast instead of steam. Bake for 25 minutes, stirring once halfway through, until the edges turn golden and the vegetables smell sweet and caramelized.

Make the béchamel:

Melt butter in a saucepan over medium heat, then whisk in the flour and cook for 2 minutes until it smells nutty and turns pale gold. Gradually add the warm milk, whisking constantly to avoid lumps, then simmer gently for 5 to 7 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and white pepper, then set aside.

Assemble the first layer:

Lower the oven to 180°C (350°F). Spread a thin layer of béchamel in the bottom of a 23x33 cm baking dish, then lay down 3 lasagna noodles. Top with half the roasted vegetables, a handful of spinach, dollops of ricotta, a third of the mozzarella and parmesan, and a generous pour of béchamel.

Build the second layer:

Add another 3 noodles, then layer on the remaining vegetables, spinach, ricotta, another third of the cheeses, and more béchamel. Press down gently so everything settles together.

Finish and bake:

Top with the final 3 noodles, pour over the rest of the béchamel, and sprinkle with the remaining mozzarella and parmesan. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 15 to 20 minutes until the top is golden and bubbling at the edges.

Rest and serve:

Let the lasagna rest for 10 minutes before slicing so the layers set and do not slide apart. Serve warm, with a crisp salad or a glass of white wine.

Save

One evening, I served this at a small dinner party, and a friend who claimed to hate eggplant asked for the recipe halfway through her second helping. She admitted she had not even realized there was eggplant in it because the roasting had turned it sweet and soft, almost indistinguishable from the other vegetables. That is when I realized this dish has a way of converting skeptics into believers.

How to Store and Reheat

Lasagna keeps beautifully in the fridge for up to four days, tightly covered with foil or in an airtight container. I usually cut it into portions before storing so I can reheat just what I need. Warm individual slices in the microwave for about two minutes, or reheat the whole dish in a 180°C oven, covered, for 20 minutes until heated through.

What to Serve Alongside

I like to keep sides simple so the lasagna stays the star. A crisp green salad with lemon vinaigrette cuts through the richness, and a basket of warm garlic bread is perfect for mopping up any béchamel left on the plate. If you want wine, reach for a light Italian white like Pinot Grigio or Verdicchio.

Make-Ahead and Freezing Tips

You can assemble the entire lasagna up to a day ahead and keep it covered in the fridge until you are ready to bake. If you want to freeze it, wrap the unbaked dish tightly in plastic wrap and then foil, and freeze for up to three months. Bake from frozen at 180°C, covered, for about an hour, then uncover and bake another 20 minutes until golden.

• Let frozen lasagna thaw in the fridge overnight for more even baking.
• Add an extra five minutes to the covered baking time if the dish is very cold.
• Freeze individual portions in small containers for quick lunches.

Save

This lasagna has become my answer to cold nights and hungry crowds, a dish that feels like a warm hug on a plate. I hope it finds a place in your kitchen the way it has in mine.

Questions & Answers

→ Can I use other vegetables in the layers?

Yes, sweet root vegetables like butternut squash or carrots can be roasted and layered for extra flavor and texture.

→ How do I make a smooth white sauce without lumps?

Whisk the flour and melted butter thoroughly before slowly adding warm milk, maintaining constant stirring to avoid lumps.

→ What cheeses are best for layering?

Ricotta adds creaminess, mozzarella contributes meltiness, and parmesan provides a sharp, savory finish.

→ Can this dish be made gluten-free?

Yes, use gluten-free noodles and substitute regular flour with gluten-free flour to keep the texture consistent.

→ How long should the lasagna rest before serving?

Allow it to rest for about 10 minutes after baking to let the layers set and make slicing easier.