Roasted Vegetable Lasagna White (Printable)

Layers of roasted veggies and creamy béchamel baked until golden and bubbling.

# 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 tbsp olive oil
07 - 1 tsp dried oregano
08 - 1 tsp dried thyme
09 - Salt and black pepper, to taste

→ Lasagna Layers

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

→ White Sauce (Béchamel)

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

01 - Preheat oven to 425°F. 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 evenly on the tray and roast for 25 minutes, stirring once halfway, until tender and golden. Set aside.
03 - Reduce oven temperature to 350°F.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in warm milk until smooth. Simmer for 5-7 minutes, stirring, until thickened. Season with nutmeg, salt, and white pepper.
05 - Spread a thin layer of béchamel in a 9x13 inch baking dish. Arrange 3 lasagna noodles over the sauce. Top with half the roasted vegetables, a handful of spinach, dollops of ricotta, one-third of the mozzarella and parmesan, and a layer of béchamel.
06 - Repeat layering with 3 noodles, remaining roasted vegetables, spinach, ricotta, another third of the cheeses, and béchamel.
07 - Top with final 3 noodles, remaining béchamel, and the remaining mozzarella and parmesan cheeses.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 15-20 minutes until the top is golden and bubbling.
10 - Let rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The roasted vegetables develop a sweet, smoky depth you never get from raw layers.
  • The béchamel is silky and luxurious without being fussy or temperamental.
  • It feeds a crowd and actually tastes better the next day, which rarely happens with lasagna.
02 -
  • Warm the milk before adding it to the roux or you'll end up with a lumpy, stubborn sauce that refuses to smooth out.
  • Let the lasagna rest after baking, cutting into it immediately will result in a saucy landslide instead of clean, beautiful slices.
  • If your noodles are the regular kind, boil them first, no-boil noodles only work if there's enough liquid in the dish.
03 -
  • Don't crowd the vegetables on the baking tray or they'll steam instead of roast, use two trays if you need to.
  • Grate your own parmesan and mozzarella, pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
  • Taste your béchamel before assembling, it should be well-seasoned on its own because it flavors the entire dish.

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