Roasted Vegetable Lasagna White (Printable)

Hearty layers of roasted vegetables and creamy béchamel blended with cheeses and delicate greens.

# What You 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 ounces (200 g) cremini mushrooms, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - Salt and black pepper, to taste

→ Lasagna Layers

10 - 9 no-boil lasagna noodles (or regular, pre-cooked)
11 - 5 ounces (150 g) baby spinach

→ White Sauce (Béchamel)

12 - 4 tablespoons (60 g) unsalted butter
13 - 4 tablespoons (60 g) all-purpose flour
14 - 3 1/3 cups (800 ml) whole milk, warmed
15 - 1/2 teaspoon ground nutmeg
16 - Salt and white pepper, to taste

→ Cheese

17 - 7 ounces (200 g) mozzarella cheese, shredded
18 - 3.5 ounces (100 g) parmesan cheese, grated
19 - 9 ounces (250 g) ricotta cheese

# How To Cook:

01 - Preheat the oven to 425°F and line a large baking tray with parchment paper.
02 - Toss eggplant, zucchini, both bell peppers, and mushrooms with olive oil, oregano, thyme, salt, and pepper. Spread on the tray and roast for 25 minutes, stirring once halfway, until golden and tender. 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 add warm milk, whisking constantly until smooth. Simmer for 5 to 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. Add half the roasted vegetables, a handful of spinach, dollops of ricotta, one-third each of mozzarella and parmesan, and a generous layer of béchamel.
06 - Repeat with 3 more noodles, remaining vegetables, spinach, ricotta, one-third of the cheeses, and béchamel.
07 - Top with last 3 noodles, remaining béchamel, and the rest of mozzarella and parmesan.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 15 to 20 minutes until the top is golden and bubbling.
10 - Let stand for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The roasted vegetables get caramelized edges that add a smoky sweetness you wont find in raw layered versions.
  • Creamy béchamel feels indulgent but comes together in under ten minutes once you get the rhythm down.
  • It reheats beautifully, so leftovers taste just as good the next day, sometimes even better.
02 -
  • Warming the milk before adding it to the roux prevents lumps and cuts your whisking time in half.
  • Letting the lasagna rest after baking is not optional, cutting into it too soon will give you a saucy mess instead of clean slices.
  • If your vegetables release too much liquid while roasting, drain them briefly on paper towels before layering.
03 -
  • Line your baking tray with parchment paper when roasting vegetables, it prevents sticking and makes cleanup painless.
  • Use a ladle to pour the béchamel so you can control the flow and avoid flooding one side of the dish.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes of baking.

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