Roasted Vegetable Lasagna White (Printable)
A rich blend of roasted vegetables and creamy béchamel layered between tender pasta sheets.
# What You'll Need:
→ Roasted Vegetables
01 - 1 large zucchini, sliced into 1/4-inch rounds
02 - 1 large eggplant, sliced into 1/4-inch rounds
03 - 1 red bell pepper, seeded and cut into strips
04 - 1 yellow bell pepper, seeded and cut into strips
05 - 1 red onion, sliced into thin strips
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ White Sauce (Béchamel)
10 - 4 tablespoons unsalted butter
11 - 1/4 cup all-purpose flour
12 - 3 cups whole milk, warmed
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground nutmeg
15 - 1/4 teaspoon white pepper
16 - 1/2 cup grated Parmesan cheese
→ Lasagna Assembly
17 - 9 no-boil lasagna noodles
18 - 1 1/2 cups shredded mozzarella cheese
19 - 1/3 cup grated Parmesan cheese
20 - 2 tablespoons chopped fresh basil
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange zucchini, eggplant, bell peppers, and onion on the prepared baking sheet. Drizzle with olive oil, then sprinkle with oregano, salt, and black pepper. Toss vegetables to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly browned. Remove from oven and set aside. Reduce oven temperature to 375°F.
04 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 to 2 minutes until mixture is bubbly but not browned.
05 - Gradually whisk in warm milk, stirring continuously until smooth. Cook for 5 to 7 minutes until sauce thickens. Stir in salt, nutmeg, white pepper, and Parmesan cheese. Remove from heat.
06 - Spread a thin layer of white sauce on the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over sauce. Layer with one-third of roasted vegetables, one-quarter of white sauce, and one-third of mozzarella cheese.
07 - Repeat the layering process two more times with remaining noodles, vegetables, sauce, and mozzarella. Finish with remaining white sauce and mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
08 - Cover baking dish with foil and bake at 375°F for 30 minutes.
09 - Remove foil and continue baking for 15 to 20 minutes until cheese is golden and sauce is bubbling around edges.
10 - Let lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The roasted vegetables develop this incredible sweetness that balances perfectly with the creamy white sauce
- Leftovers taste even better the next day, making it perfect for meal prep or unexpected guests
- It looks impressive coming out of the oven but comes together with simple techniques anyone can master
02 -
- Always warm your milk before adding it to the roux, otherwise youll end up with lumps that are nearly impossible to whisk out
- Let the lasagna rest for at least 10 minutes before slicing, this is crucial for clean portions that hold their shape
03 -
- Use a box grater for your cheese instead of pre shredded bags, it makes a huge difference in how smoothly it melts
- Dont skip the nutmeg, it is the secret ingredient that makes white sauce taste professional