Roasted Vegetable Lasagna White (Printer-friendly)
Italian layered dish with roasted vegetables, béchamel sauce, and melted cheeses, delivering rich, comforting flavors.
# 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, cut into strips
04 - 1 yellow bell pepper, 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 the 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 until evenly coated.
03 - Roast vegetables for 20-25 minutes, stirring halfway through cooking, until tender and lightly browned. Remove from oven and set aside. Reduce oven temperature to 375°F.
04 - In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until mixture bubbles but does not brown.
05 - Gradually whisk warm milk into roux, stirring continuously until smooth. Cook for 5-7 minutes until sauce thickens. Stir in salt, nutmeg, white pepper, and Parmesan cheese. Remove from heat.
06 - Spread a thin layer of white sauce across 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 layering process two more times using remaining noodles, vegetables, sauce, and mozzarella. Finish with remaining white sauce, mozzarella, and sprinkle with 1/3 cup Parmesan cheese.
08 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 30 minutes.
09 - Remove foil and continue baking for 15-20 minutes until cheese turns golden brown and sauce bubbles around edges.
10 - Let lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with fresh basil if desired.
# Expert Advice:
01 -
- The roasted vegetables develop a sweetness that balances the rich white sauce beautifully
- This lasagna tastes even better the next day, making it perfect for leftovers or meal prep
02 -
- Letting the lasagna rest for 10 minutes after baking is essential or it will slide apart when you try to serve it
- If your white sauce seems too thick, add a splash more milk, and if too thin, cook it a minute longer
03 -
- Pat the roasted vegetables with paper towels if they release a lot of moisture so your lasagna doesnt get watery
- Grate your own Parmesan instead of buying pre-grated for better melting and flavor