Roasted Vegetable Lasagna White (Printable)

Layers of roasted vegetables, creamy white sauce, and pasta combine for a satisfying vegetarian main.

# What You Need:

→ Roasted Vegetables

01 - 1 medium zucchini, diced
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 red onion, chopped
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 - 4 tablespoons all-purpose flour
11 - 3 cups whole milk, warmed
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon white pepper
15 - 1/2 cup grated Parmesan cheese

→ Lasagna Assembly

16 - 9 no-boil lasagna noodles (or regular, cooked according to package instructions)
17 - 2 cups shredded mozzarella cheese
18 - 1/2 cup grated Parmesan cheese, for topping
19 - Fresh basil leaves, for garnish

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper. In a bowl, combine zucchini, eggplant, red and yellow bell peppers, and red onion with olive oil, dried Italian herbs, salt, and black pepper. Toss to coat evenly.
02 - Spread the seasoned vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized. Lower the oven temperature to 375°F.
03 - In a saucepan over medium heat, melt the butter. Whisk in flour and cook for 1 to 2 minutes until pale. Gradually whisk in the warmed milk, stirring continuously until the sauce thickens, about 5 to 7 minutes. Remove from heat and stir in nutmeg, salt, white pepper, and grated Parmesan.
04 - Spread a thin layer of white sauce on the bottom of a 9x13-inch baking dish. Layer three lasagna noodles on top, half the roasted vegetables, one third of the shredded mozzarella, and one third of the white sauce. Repeat once more with noodles, remaining vegetables, mozzarella, and white sauce. Finish with a final layer of noodles topped with remaining white sauce, mozzarella, and Parmesan cheese.
05 - Cover the dish with aluminum foil and bake at 375°F for 25 minutes.
06 - Remove the foil and bake for an additional 15 minutes until the top is golden and bubbling. Let rest for 10 minutes before slicing. Garnish with fresh basil leaves.

# Expert Advice:

01 -
  • The vegetables get naturally sweet and complex from roasting, so you don't miss meat at all.
  • Everything comes together in under an hour and a half, including rest time.
  • It tastes even better the next day, making it perfect for meal prep or bringing somewhere.
02 -
  • Warm milk changes everything when making béchamel. Cold milk hitting hot roux creates lumps that no amount of whisking fixes.
  • Don't skip the rest period. It's not just about eating safely, it's about the lasagna holding its shape and actually tasting like layers instead of mush.
03 -
  • Parchment paper on your roasting sheet saves cleanup and prevents vegetables from sticking without needing extra oil.
  • If your béchamel gets lumpy, pour it through a fine sieve before layering, or use an immersion blender to smooth it out quickly.

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