Roasted Vegetable Lasagna Layers (Printer-friendly)
Hearty layers of roasted vegetables with creamy white sauce create a luscious vegetarian Italian dish.
# What you'll need:
→ Roasted Vegetables
01 - 1 medium eggplant, diced
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 7 ounces cremini mushrooms, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - Salt and black pepper, to taste
→ Lasagna Layers
10 - 9 no-boil lasagna noodles or pre-cooked regular noodles
11 - 5 ounces baby spinach
→ White Sauce (Béchamel)
12 - 4 tablespoons unsalted butter
13 - 4 tablespoons all-purpose flour
14 - 3 1/3 cups whole milk, warmed
15 - 1/2 teaspoon ground nutmeg
16 - Salt and white pepper, to taste
→ Cheese
17 - 7 ounces shredded mozzarella cheese
18 - 3.5 ounces grated parmesan cheese
19 - 9 ounces ricotta cheese
# Method:
01 - Preheat oven to 425°F and line a large baking tray with parchment paper.
02 - Toss eggplant, zucchini, bell peppers, and mushrooms with olive oil, oregano, thyme, salt, and pepper. Spread evenly on the tray and roast for 25 minutes, stirring once halfway, until golden and tender. Set aside.
03 - Reduce oven temperature to 350°F.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in warm milk until smooth. Simmer gently for 5 to 7 minutes, stirring frequently, until thickened. Season with nutmeg, salt, and white pepper.
05 - Spread a thin layer of béchamel sauce in a 9x13 inch baking dish. Layer 3 lasagna noodles over sauce. Add half the roasted vegetables, a handful of spinach, dollops of ricotta, one-third each of mozzarella and parmesan, and a generous layer of béchamel.
06 - Repeat layering with 3 noodles, remaining roasted vegetables, spinach, ricotta, another one-third of cheeses, and more béchamel.
07 - Finish with remaining 3 noodles, béchamel sauce, and rest of mozzarella and parmesan cheeses.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 15 to 20 minutes until top is golden and bubbling.
10 - Allow to rest for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The roasted vegetables caramelize into something almost meaty, making vegetarians and meat-lovers equally satisfied at the same table.
- Béchamel is easier than you think once you understand the rhythm of whisking, and it transforms the whole dish into something genuinely luxurious.
- You can prep everything ahead and bake it when guests arrive, which means you're actually relaxing instead of cooking when people show up.
02 -
- The vegetables must be spread in a single layer while roasting or they'll steam instead of caramelize, which is the difference between a good lasagna and an unforgettable one.
- Warm your milk before adding it to the roux, because cold milk hitting hot butter-flour creates lumps that no amount of whisking will fully smooth out.
- Don't skip the 10-minute rest after baking—I learned this the hard way by cutting into a lasagna too early and watching it collapse into a delicious but structurally unsound pile.
03 -
- Make this the day before and bake it fresh the next day—the flavors meld overnight and everything bakes more evenly from room temperature than straight from the fridge.
- A crisp Italian white wine like Pinot Grigio or Verdicchio cuts through the richness of the béchamel and cheese beautifully, and sipping while cooking makes the whole experience better.