Roasted Vegetable Lasagna White

The first time I made this white sauce lasagna was during a rainy October weekend when my apartment smelled like roasted vegetables for days. My roommate kept wandering into the kitchen, asking if it was ready yet, which honestly made the whole process feel more like a special occasion than just Sunday meal prep. Now it is the dinner I make when I want something that feels like a warm hug on a plate but still looks impressive enough for company.

I once made three pans of this for a friend's potluck and watched it disappear in under ten minutes. Someone actually went back for fourths, which I am going to count as a personal victory. Since then, whenever I need a dish that says I put effort into this without actually being complicated, this is my go to.

Ingredients

• 1 medium zucchini, sliced: Roasting transforms zucchini from watery to deeply savory
• 1 medium eggplant, diced: Salt it for 30 minutes before roasting if you have time to remove bitterness
• 1 red bell pepper, diced: The sweetness really pops after high heat roasting
• 1 yellow bell pepper, diced: Mixed peppers create beautiful color variation throughout the layers
• 1 small red onion, sliced: Caramelizes beautifully in the oven and adds depth
• 2 tbsp olive oil: Toss vegetables thoroughly so they roast instead of steam
• 1 tsp dried Italian herbs: Fresh oregano and thyme work wonderfully here too
• Salt and black pepper: Season generously since vegetables will be layered with mild cheese
• 4 tbsp unsalted butter: Let it foam and subside before adding flour for better flavor
• 1/4 cup all-purpose flour: Whisk constantly to prevent lumps from forming
• 3 cups whole milk, heated: Warm milk incorporates faster and prevents clumping
• 1/4 tsp ground nutmeg: The secret ingredient that makes white sauce taste restaurant quality
• Salt and white pepper: White pepper keeps the sauce pristine without dark specks
• 9-12 oven-ready lasagna noodles: No boiling required, which I appreciate every single time
• 1 1/2 cups ricotta cheese: Room temperature ricotta spreads more evenly between layers
• 1 1/2 cups shredded mozzarella cheese: Splurge on fresh mozzarella for superior melting
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish to the top layer
• 2 tbsp chopped fresh basil: Scatter it on after baking so it stays bright and fragrant

Instructions

Roast the vegetables:

Toss the zucchini, eggplant, bell peppers, and onion with olive oil, Italian herbs, salt, and pepper until evenly coated. Spread them in a single layer on a parchment lined baking sheet and roast at 425°F for 20 to 25 minutes, stirring halfway through until tender and slightly caramelized.

Make the béchamel sauce:

Melt butter over medium heat, whisk in flour and cook for 1 to 2 minutes until it bubbles but does not brown. Gradually whisk in the hot milk, stirring constantly until smooth, then add nutmeg, salt, and white pepper and simmer for 5 to 7 minutes until thickened.

Assemble the layers:

Spread a thin layer of béchamel on the bottom of a 9x13 inch baking dish, then add noodles, half the roasted vegetables, dollops of ricotta, more béchamel, and mozzarella. Repeat the layers, finishing with noodles, remaining béchamel, mozzarella, and Parmesan.

Bake to perfection:

Cover with foil and bake at 375°F for 30 minutes, then uncover and bake for another 15 to 20 minutes until golden and bubbling. Let it rest for 10 to 15 minutes before slicing, which feels impossible but makes a huge difference in serving neat portions.

Pin Recipe

This recipe showed up at every family gathering last year until my mom finally asked for the recipe herself. Now when I smell roasting vegetables and nutmeg together, I automatically think about how good it feels to feed people something they genuinely love eating.

Make It Your Own

Sometimes I add fresh spinach or mushrooms to the roasted vegetables for extra depth. You could also swap in butternut squash in fall, though it needs a few extra minutes in the oven to get properly tender.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through all that creamy richness perfectly. A glass of Pinot Grigio or even just sparkling water with lemon helps balance the richness too.

Storage And Reheating

This lasagna actually tastes better the next day when all the flavors have had time to get properly acquainted. Cover and refrigerate for up to four days, or freeze whole pans for those nights when cooking feels like too much.

• Reheat individual portions at 350°F covered with foil until heated through
• Let frozen lasagna thaw in the fridge overnight before baking
• The top layer browns faster during reheating, so check after 20 minutes

Pin Recipe

There is something deeply satisfying about pulling a golden, bubbling lasagna out of the oven and watching people lean in a little closer to the table.

Recipe FAQs

→ How do roasting the vegetables affect the dish?

Roasting caramelizes the vegetables, enhancing their sweetness and adding depth that complements the creamy layers.

→ Can I use gluten-free noodles in this dish?

Yes, substitute with gluten-free noodles and use a gluten-free flour for the béchamel to accommodate dietary needs.

→ What is the purpose of the white sauce in this layered dish?

The béchamel sauce adds creamy richness and moisture, binding the layers together for a smooth texture.

→ How long should the dish rest after baking?

Rest for 10–15 minutes after baking to allow the layers to set, making slicing easier and cleaner.

→ Are there suggested additions to the vegetable mix?

Spinach or mushrooms can be added to the roasted vegetables for extra flavor and variety.