Roasted Vegetable Lasagna with White Sauce (Printable)
Roasted vegetables layered with pasta and creamy white sauce for a comforting vegetarian Italian dish.
# What You'll 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 strips
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ White Béchamel Sauce
10 - 4 tablespoons unsalted butter
11 - 1/4 cup all-purpose flour
12 - 3 cups whole milk, warmed
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground nutmeg
15 - 1/4 teaspoon white pepper
16 - 1/2 cup grated Parmesan cheese
→ Assembly
17 - 9 no-boil lasagna noodles
18 - 1 1/2 cups shredded mozzarella cheese
19 - 1/3 cup grated Parmesan cheese
20 - 2 tablespoons chopped fresh basil
# How To Make:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Arrange zucchini, eggplant, bell peppers, and onion on the prepared baking sheet. Drizzle with olive oil, then sprinkle with oregano, salt, and black pepper. Toss vegetables thoroughly to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through cooking time, until tender and lightly browned. Remove from oven and set aside. Reduce oven temperature to 375°F.
04 - In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 to 2 minutes until mixture bubbles but does not brown.
05 - Gradually whisk in warm milk while stirring constantly until smooth. Continue cooking for 5 to 7 minutes until sauce thickens noticeably. 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 the sauce. Top with one-third of roasted vegetables, one-quarter of white sauce, and one-third of mozzarella cheese.
07 - Repeat the layering process two more times with noodles, vegetables, sauce, and mozzarella. Finish with remaining white sauce, mozzarella, and sprinkle 1/3 cup Parmesan cheese over the top.
08 - Cover baking dish tightly with foil. Bake at 375°F for 30 minutes until heated through.
09 - Remove foil and continue baking for 15 to 20 minutes until cheese turns golden brown and sauce bubbles around edges. Let rest for 10 minutes before slicing to set. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The roasted vegetables develop this incredible sweetness that balances perfectly with the rich creamy sauce
- It makes the whole house smell like an Italian grandmother moved in and took over your kitchen
- This lasagna tastes even better the next day, so you are basically meal planning like a genius
02 -
- Warm your milk before adding it to the roux, otherwise you will end up with tiny flour lumps that are impossible to whisk out
- Letting the lasagna rest is not optional if you want neat slices, but if you do not care about presentation, dig in immediately
- The vegetables release liquid as they roast, so do not be alarmed if there is some pooling at the bottom of your baking sheet
03 -
- Grate your own cheese instead of buying pre shredded bags because the anti caking coating prevents proper melting
- Use freshly grated nutmeg instead of ground if possible, the difference in flavor is absolutely worth the extra effort