Roasted Vegetable Lasagna (Print Version)

Layers of roasted vegetables and creamy white sauce create a satisfying Italian-style baked dish.

# What You Need:

→ Roasted Vegetables

01 - 1 medium zucchini, sliced
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 tbsp olive oil
07 - 1 tsp dried Italian herbs
08 - Salt and black pepper, to taste

→ White Sauce (Béchamel)

09 - 4 tbsp unsalted butter
10 - 1/4 cup all-purpose flour
11 - 3 cups whole milk, heated
12 - 1/4 tsp 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 tbsp chopped fresh basil (optional)

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss zucchini, eggplant, bell peppers, and onion with olive oil, Italian herbs, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 20-25 minutes, stirring halfway, until tender and slightly caramelized. Remove from oven and reduce heat to 375°F.
04 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until bubbling but not browned. Gradually whisk in hot milk, stirring constantly until smooth. Add nutmeg, salt, and white pepper. Simmer for 5-7 minutes, stirring, until thickened. Remove from heat.
05 - Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish. Top with a layer of lasagna noodles, then half the roasted vegetables, dollops of ricotta, more béchamel, and a sprinkle of mozzarella. Repeat layers, finishing with noodles, remaining béchamel, mozzarella, and Parmesan.
06 - Cover with foil and bake at 375°F for 30 minutes.
07 - Uncover and bake for an additional 15-20 minutes, until golden and bubbling. Rest for 10-15 minutes before slicing. Garnish with fresh basil, if desired.

# Expert Advice:

01 -
  • The roasted vegetables develop this incredible sweetness that balances the rich white sauce beautifully
  • It's one of those make ahead dishes that actually tastes better the next day
  • This lasagna manages to feel decadent while still being packed with wholesome vegetables
02 -
  • Hot milk is crucial for smooth béchamel, but don't let it come to a full boil or it can scorch
  • Over-roasting the vegetables can make them too soft, so check them at the 20-minute mark
  • Letting the lasagna rest is not optional unless you want to serve a delicious but messy pile of noodles and sauce
03 -
  • Use freshly shredded mozzarella instead of pre-shredded for the creamiest melt
  • If your béchamel seems too thick, whisk in a splash more warm milk until you reach the right consistency

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