Roasted Vegetable Lasagna White (Printable)

Oven-roasted vegetables and creamy sauce layered with tender pasta in a flavorful Italian dish.

# 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

# How to Make It:

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

# Expert Tips:

01 -
  • Every bite has a different texture, from creamy sauce to sweet caramelized vegetables to chewy pasta edges.
  • It reheats beautifully the next day, sometimes even better than fresh because the flavors settle into each other overnight.
  • You can use whatever vegetables are starting to soften in your crisper drawer and it still turns out gorgeous.
  • The white sauce feels fancier than red, and people always ask for the recipe even though it's just butter, flour, and milk.
02 -
  • Warm the milk before adding it to the roux or you'll get lumps no amount of whisking will fix.
  • Don't skip the resting time after baking, cutting into it too soon makes it fall apart and all the sauce runs out.
  • If your vegetables release a lot of liquid while roasting, drain it off before layering or the lasagna will be watery.
  • Use parchment paper under the vegetables or you'll spend 20 minutes scrubbing the baking sheet.
03 -
  • Roast the vegetables until they have dark, caramelized edges, that's where the flavor lives.
  • Make the béchamel ahead and refrigerate it, then gently reheat it before assembling so you're not rushing.
  • Use a sharp serrated knife to cut clean slices, and wipe the blade between cuts for neat portions.
  • If the top isn't browning enough in the final 15 minutes, switch the oven to broil for the last 2 minutes and watch it closely.

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