Roasted Vegetable Lasagna White (Printable View)
Tender noodles layered with roasted vegetables and a smooth white sauce for a satisfying vegetarian main.
# Ingredient List:
→ 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
→ Assembly
16 - 9 no-boil lasagna noodles or regular cooked per package instructions
17 - 2 cups shredded mozzarella cheese
18 - 1/2 cup grated Parmesan cheese for topping
19 - Fresh basil leaves for garnish
# How to Prepare:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss the zucchini, eggplant, bell peppers, and onion with olive oil, Italian herbs, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring once, until tender and lightly caramelized. Lower the oven temperature to 375°F.
04 - In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes until pale. Gradually whisk in the warm milk, stirring continuously until the sauce thickens, about 5 to 7 minutes. Stir in nutmeg, salt, white pepper, and Parmesan cheese. Remove from heat.
05 - Spread a thin layer of white sauce on the bottom of a 9x13-inch baking dish. Layer with three lasagna noodles, half the roasted vegetables, one-third of the mozzarella, and one-third of the white sauce. Repeat the layering once more. Finish with a final layer of noodles, remaining white sauce, mozzarella, and Parmesan cheese.
06 - Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake for an additional 15 minutes, until golden and bubbling.
07 - Let the dish rest for 10 minutes before slicing. Garnish with fresh basil leaves.
# Expert Suggestions:
01 -
- The vegetables become jammy and sweet when roasted, so there's real flavor depth instead of watery vegetables.
- A proper béchamel feels luxurious and restaurant-quality, but it's just butter, flour, and milk whisked together.
- It actually tastes better the next day, so you can make it ahead for busy weeknights.
02 -
- If your béchamel gets lumpy, strain it through a fine-mesh sieve or blend it briefly with an immersion blender; don't let a single mistake ruin the whole sauce.
- The vegetables must be diced roughly the same size so they roast evenly and become tender at the same moment.
- Don't skip the resting time after baking; it's the difference between a lasagna that holds together and one that collapses into sauce.
03 -
- Warm your milk before adding it to the roux; this prevents lumps and means you'll have a silky sauce in minutes instead of fighting with heating and stirring.
- Don't be timid with the nutmeg in the béchamel; it's what separates a good white sauce from a transcendent one, and just a quarter teaspoon makes all the difference.
- Freshly shredded mozzarella melts more smoothly than pre-shredded, so take the extra minute at the block of cheese.