Roasted Vegetable Lasagna White

The first time I made this lasagna, I accidentally roasted the vegetables at too high a temperature and they came out gloriously charred. My roommate took one bite and declared it the best version Id ever made, proving that mistakes in the kitchen often lead to happy discoveries. That slightly smoky flavor from the roasted peppers and eggplant became the signature of this dish.

Ive served this at countless dinner parties, and it never fails to disappear. Once, a skeptical carnivore friend went back for thirds and eventually admitted he didnt even miss the meat. Theres something about the combination of creamy béchamel and caramelized vegetables that feels indulgent without being heavy.

Ingredients

• Large zucchini and eggplant: Slice them about 1/4 inch thick so they roast evenly but dont turn to mush in the oven
• Red and yellow bell peppers: The mix of colors looks stunning between the pasta layers and adds sweetness
• Red onion: It becomes meltingly tender and almost sweet when roasted
• Olive oil: Dont be shy here, the vegetables need a good coating to caramelize properly
• Unsalted butter: Using unsalted lets you control the seasoning in your béchamel sauce
• All-purpose flour: This creates the roux that thickens your white sauce into silky perfection
• Whole milk: Warm it up before adding to prevent lumps from forming in your sauce
• Freshly grated nutmeg: Just a pinch adds a subtle warmth that makes white sauce taste restaurant quality
• No-boil lasagna noodles: They absorb excess moisture from the vegetables while baking
• Shredded mozzarella: Low moisture mozzarella gives you those perfect cheese pulls

Instructions

Roast the vegetables until golden:

Preheat your oven to 425°F and toss sliced zucchini, eggplant, bell peppers, and onion with olive oil, oregano, salt, and pepper on a large baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until everything is tender and starting to brown in spots.

Make the creamy white sauce:

Melt butter in a medium saucepan over medium heat, whisk in flour, and cook for 1 to 2 minutes until it bubbles. Slowly whisk in warm milk, stirring constantly, and let it simmer for 5 to 7 minutes until thickened, then stir in salt, nutmeg, white pepper, and Parmesan.

Layer everything together:

Lower the oven to 375°F and spread a thin layer of white sauce on the bottom of a 9x13-inch baking dish. Add 3 noodles, one third of the roasted vegetables, one fourth of the white sauce, and one third of the mozzarella, then repeat twice more.

Bake until golden and bubbly:

Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15 to 20 minutes until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 10 minutes before slicing.

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This recipe became my go-to for new parents and anyone needing comfort food. Theres something deeply satisfying about assembling those layers, knowing it will feed people for days. The house smells incredible while it bakes, like an Italian grandmother has moved in for the afternoon.

Make Ahead Magic

You can assemble this lasagna up to 24 hours ahead and refrigerate it before baking. Just add 10 to 15 minutes to the covered baking time since it will be cold. The flavors actually meld together better when given time to rest in the refrigerator.

Freezing Instructions

This lasagna freezes beautifully, either before or after baking. Wrap it tightly with plastic wrap and foil, and it will keep for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or add 30 minutes to the baking time if going from frozen.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Crusty garlic bread is never a bad idea either. I love serving this with a glass of Pinot Grigio or a light red wine that wont compete with the creamy sauce.

• Let guests add red pepper flakes at the table if they like heat
• Fresh basil adds a pop of color and bright flavor against the white sauce
• This reheats beautifully in the microwave or covered with foil in a 350°F oven

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Theres nothing quite like pulling a golden, bubbling lasagna out of the oven and hearing that collective sigh around the table. This is the kind of food that makes people feel at home.

Recipe Questions & Answers

→ What vegetables are best for roasting in this dish?

Zucchini, eggplant, red and yellow bell peppers, and red onions are ideal for roasting, providing sweetness and tenderness.

→ How is the white sauce prepared?

The sauce is a classic béchamel made by melting butter, whisking in flour, then gradually adding warm milk and seasoning with nutmeg, white pepper, and Parmesan cheese.

→ Can this dish be adapted for gluten-free diets?

Yes, by using gluten-free lasagna noodles and substituting all-purpose flour with a gluten-free alternative in the sauce.

→ What is the ideal oven temperature and baking time?

Roast vegetables at 425°F (220°C) for 20–25 minutes, then bake the assembled layers at 375°F (190°C) for 45–50 minutes total, covered and uncovered.

→ How can extra flavor be added to this dish?

Incorporate spinach or mushrooms into the layers, or garnish with fresh chopped basil before serving for added freshness.