Roasted Vegetable Lasagna White (Printable)

A comforting dish combining roasted vegetables with creamy béchamel and rich cheeses in layers.

# What You'll 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 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - Salt and pepper, to taste

→ Lasagna Layers

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

→ White Sauce (Béchamel)

12 - 4 tablespoons unsalted butter
13 - 4 tablespoons all-purpose flour
14 - 3 1/3 cups whole milk, warmed
15 - 1/2 teaspoon 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:

01 - Set oven to 425°F and line a large baking tray with parchment paper.
02 - Toss eggplant, zucchini, bell peppers, and mushrooms with olive oil, oregano, thyme, salt, and pepper. Spread on tray and roast for 25 minutes, stirring halfway, until tender and golden. Set aside.
03 - Lower oven temperature to 350°F.
04 - Melt butter over medium heat in a saucepan. Whisk in flour and cook for 2 minutes. Gradually add warm milk, whisking constantly until smooth. Simmer for 5-7 minutes until thickened. Season with nutmeg, salt, and white pepper.
05 - Spread a thin layer of béchamel in a 9x13 inch baking dish.
06 - Layer 3 noodles over béchamel, then half the roasted vegetables, a handful of spinach, dollops of ricotta, one-third of mozzarella and parmesan, and a generous layer of béchamel.
07 - Repeat layering with next 3 noodles, remaining vegetables, spinach, ricotta, one-third cheeses, and béchamel.
08 - Top with last 3 noodles, remaining béchamel, mozzarella, and parmesan cheeses.
09 - Cover dish with foil and bake for 25 minutes in preheated oven.
10 - Remove foil and bake an additional 15–20 minutes until golden and bubbling. Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • The roasted vegetables get caramelized edges that add a depth you just cant find in raw or boiled veggies.
  • Béchamel sauce makes every bite silky and rich without feeling heavy or overly tomatoey.
  • Its impressive enough for guests but forgiving enough for a weeknight if you prep the vegetables ahead.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip warming the milk before adding it to the roux, or the béchamel will take forever to thicken and may turn lumpy.
  • If your vegetables release too much moisture while roasting, pat them dry with a towel before layering, or the lasagna will turn watery.
  • Use no-boil noodles only if you have enough sauce to hydrate them, otherwise they will stay chewy and unpleasant.
03 -
  • Salt your eggplant and let it sit for 10 minutes before roasting to draw out bitterness and excess moisture.
  • Grate your own parmesan instead of using pre-grated, it melts smoother and tastes sharper.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes of baking.

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