Roasted Vegetable Lasagna White

I pulled this lasagna out of the oven on a rainy Tuesday when my sister showed up unannounced with two friends. The kitchen smelled like roasted peppers and nutmeg, and I panicked briefly before realizing I had more than enough to share. That night turned into one of those long, laughter-filled dinners where everyone scraped their plates clean and asked for the recipe.

The first time I made this, I was trying to impress a friend who claimed vegetarian lasagna could never compete with the meaty kind. I watched her take that first bite, pause, then go back for seconds without a word. She texted me the next morning asking if I had any left.

Ingredients

• Eggplant: Dicing it into even pieces ensures it roasts at the same rate as the other vegetables, and the slight bitterness mellows into something almost sweet in the oven.
• Zucchini: Releases moisture as it cooks, so roasting it first prevents a watery lasagna and concentrates its mild, summery flavor.
• Red and yellow bell peppers: The mix of colors is not just pretty, the red ones are sweeter and the yellow ones have a subtle tang that balances the richness of the cheese.
• Cremini mushrooms: They add an earthy depth that makes the whole dish feel more substantial, almost meaty without any meat.
• Olive oil: Use enough to coat the vegetables well, it helps them caramelize and prevents sticking to the tray.
• Dried oregano and thyme: These herbs bring that classic Italian warmth, and dried works better here because fresh can taste too grassy after roasting.
• No-boil lasagna noodles: They absorb the béchamel as they bake, which means one less pot to wash and perfectly tender layers every time.
• Baby spinach: Wilts down to almost nothing but adds little pockets of green and a whisper of iron-rich flavor.
• Unsalted butter: The base of your béchamel, and using unsalted gives you control over the seasoning.
• All-purpose flour: Whisked into the butter, it thickens the milk into that silky sauce that holds everything together.
• Whole milk: Warming it first prevents lumps and helps the sauce come together faster, and the fat content makes it luxuriously creamy.
• Ground nutmeg: Just a pinch transforms the béchamel from plain white sauce into something with mystery and warmth.
• Mozzarella cheese: Melts into those stretchy, golden strands that make lasagna so satisfying to serve.
• Parmesan cheese: Adds a sharp, salty punch that cuts through the creaminess and crisps up beautifully on top.
• Ricotta cheese: Dollops of it create soft, cloud-like pockets between the layers, a little sweet, a little tangy.

Instructions

Roast the vegetables:

Preheat your oven to 220°C (425°F) and toss the eggplant, zucchini, peppers, and mushrooms with olive oil, oregano, thyme, salt, and pepper. Spread them on a parchment-lined tray and roast for 25 minutes, stirring halfway, until they are golden at the edges and tender when you poke them with a fork.

Make the béchamel:

Lower the oven to 180°C (350°F), then melt butter in a saucepan over medium heat and whisk in the flour, cooking for about two minutes until it smells nutty. Slowly pour in the warm milk, whisking constantly, and let it simmer gently for 5 to 7 minutes until it coats the back of a spoon, then season with nutmeg, salt, and white pepper.

Assemble the first layer:

Spread a thin layer of béchamel on the bottom of your baking dish, then lay down three noodles, half the roasted vegetables, a handful of spinach, dollops of ricotta, a third of the mozzarella and parmesan, and a generous pour of béchamel. Press down gently so everything settles.

Build the second layer:

Add three more noodles, the rest of the vegetables, more spinach, the remaining ricotta, another third of the cheeses, and another layer of béchamel.

Top it off:

Finish with the last three noodles, all the remaining béchamel, and the rest of the mozzarella and parmesan scattered evenly across the top.

Bake covered:

Cover the dish with foil and bake for 25 minutes, which steams the noodles and melds the flavors without drying anything out.

Finish uncovered:

Remove the foil and bake for another 15 to 20 minutes until the top is bubbling and golden brown in spots. Let it rest for 10 minutes before slicing so the layers hold together when you serve.

Save

I remember serving this to my father, who had always been skeptical of anything without meat. He ate two pieces, then leaned back and said it tasted like something his mother used to make in the old country. That is when I knew this recipe had become more than just dinner.

Storing and Reheating

This lasagna keeps in the fridge for up to four days, tightly covered, and reheats beautifully in the oven at 160°C (325°F) for about 20 minutes. I have also frozen individual portions wrapped in foil and parchment, then reheated them straight from frozen, adding an extra 10 minutes under foil. The béchamel stays creamy and the vegetables do not get mushy, which is rare for a make-ahead dish.

Pairing Suggestions

A crisp Italian white wine like Pinot Grigio or Verdicchio cuts through the richness without overpowering the roasted vegetable sweetness. If you are not drinking, a sparkling water with a squeeze of lemon does the same job. I also love serving this with a simple arugula salad dressed in lemon and olive oil, the peppery bite wakes up your palate between bites.

Variations and Swaps

You can fold in roasted butternut squash or carrots for extra sweetness, or swap the spinach for kale if you want something sturdier. For a gluten-free version, use gluten-free noodles and swap the flour in the béchamel for a gluten-free blend, just whisk it a little longer to avoid any grittiness.

• Try adding a layer of pesto between the noodles for an herby kick.
• Swap ricotta for crumbled goat cheese if you want something tangier.
• Toss in sun-dried tomatoes with the roasted vegetables for a sweet, concentrated burst of flavor.

Save

This lasagna has become my answer to cold nights, unexpected guests, and anyone who claims they miss meat. It is proof that vegetables, when treated right, can be just as satisfying as anything else.

Your Questions Answered

→ How should the vegetables be prepared before baking?

→ What is the best way to make the white sauce smooth?

→ Can the lasagna noodles be substituted?

→ How long should the dish rest after baking?

→ What cheeses are used in the layering?

→ Are there variations to add sweetness to the layers?