Roasted Vegetable Lasagna White (Printable Version)

Lasagna layered with roasted veggies, béchamel sauce, and tender pasta, ideal for cozy dinners.

# What You Need:

→ Roasted Vegetables

01 - 1 medium zucchini, sliced into rounds
02 - 1 medium eggplant, diced into 1-inch cubes
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs
08 - Salt and black pepper to taste

→ White Sauce (Béchamel)

09 - 4 tablespoons unsalted butter
10 - 1/4 cup all-purpose flour
11 - 3 cups whole milk, heated
12 - 1/4 teaspoon ground nutmeg
13 - Salt and white pepper to taste

→ Lasagna Assembly

14 - 9-12 oven-ready lasagna noodles
15 - 1 1/2 cups ricotta cheese
16 - 1 1/2 cups shredded mozzarella cheese
17 - 1/2 cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh basil (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, combine zucchini, eggplant, bell peppers, and onion. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized. Remove from oven and reduce temperature to 375°F.
04 - While vegetables roast, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until mixture bubbles but does not brown.
05 - Gradually whisk in hot milk, continuing to stir until smooth. Add nutmeg, salt, and white pepper. Simmer for 5-7 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon. Remove from heat.
06 - Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Add a layer of noodles, followed by half the roasted vegetables, dollops of ricotta, more béchamel, and a sprinkle of mozzarella. Repeat the layers, finishing with noodles, remaining béchamel, mozzarella, and Parmesan.
07 - Cover the dish tightly with aluminum foil. Bake at 375°F for 30 minutes to ensure noodles cook through.
08 - Remove foil and bake for an additional 15-20 minutes until the top is golden brown and sauce is bubbling around the edges.
09 - Let lasagna rest for 10-15 minutes before slicing to allow layers to set. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • The roasted vegetables develop this incredible sweetness that balances perfectly with the creamy white sauce
  • It reheats beautifully for lunch the next day, if there are any leftovers
  • The whole house smells amazing while it bakes, which is basically a bonus side dish
02 -
  • I learned the hard way that skipping the rest period means the lasagna slides apart when you try to serve it
  • The white sauce seems thick but thins out during baking, so do not be tempted to add extra milk
  • Using no boil noodles is not just lazy, they actually hold up better than boiled ones in white sauce
03 -
  • Grate your own Parmesan instead of using pre grated, the melting difference is remarkable
  • If your white sauce develops lumps, simply whisk it through a fine mesh sieve before assembling

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