Roasted Vegetable Lasagna Bechamel (Printable)

A comforting Italian dish with roasted vegetables, béchamel, and tender layered pasta sheets.

# What You'll Need:

→ Roasted Vegetables

01 - 1 medium zucchini, sliced into rounds
02 - 1 medium eggplant, sliced into rounds
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ Béchamel Sauce

10 - 4 tablespoons unsalted butter
11 - 1/4 cup all-purpose flour
12 - 3 cups whole milk, warmed
13 - 1/4 teaspoon grated nutmeg
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon white pepper

→ Lasagna Assembly

16 - 9 to 12 no-boil lasagna noodles
17 - 2 cups shredded mozzarella cheese
18 - 1/2 cup grated Parmesan cheese
19 - 2 cups baby spinach (optional)
20 - 1 tablespoon olive oil for greasing

# How to Make It:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange zucchini, eggplant, bell peppers, and onion on prepared sheets. Drizzle with olive oil, sprinkle oregano, salt, and black pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, flipping halfway, until tender and lightly caramelized. Remove and reduce oven temperature to 375°F.
04 - Melt butter in medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in warm milk, stirring constantly to prevent lumps. Simmer for 5 to 7 minutes until thickened. Stir in grated nutmeg, salt, and white pepper. Remove from heat.
06 - Lightly grease a 9x13-inch baking dish with olive oil.
07 - Spread a thin layer of béchamel on the bottom. Arrange a layer of noodles over it. Top with one-third of roasted vegetables, spinach (if using), béchamel, and a sprinkle of mozzarella.
08 - Repeat layering two more times, finishing with noodles, béchamel, mozzarella, and Parmesan on top.
09 - Cover dish with foil and bake at 375°F for 25 minutes.
10 - Remove foil and bake an additional 15 minutes until golden and bubbling.
11 - Let rest for 10 to 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • The roasted vegetables caramelize into something almost sweet, nothing like the raw versions in your crisper drawer.
  • Once you nail the béchamel, you realize it's not fussy at all—just butter, flour, milk, and patience.
  • It actually tastes better the next day, which means leftovers are genuinely welcome here.
  • You can throw together whatever vegetables you have and it somehow always works.
02 -
  • If your béchamel gets lumpy, strain it through a fine mesh sieve—it won't be perfect, but it'll be usable.
  • The vegetables release water as they roast, so don't skip the flip halfway through; it helps them brown instead of steam.
  • Warm milk makes a huge difference in avoiding lumps—cold milk hitting hot roux seizes up and fights you.
  • Resist the urge to skip the resting time; those 15 minutes let the pasta absorb moisture and everything binds together properly.
03 -
  • Dry your roasted vegetables well before layering them—excess moisture is the enemy of a good lasagna structure.
  • Save a little extra béchamel on the side in case you need to thin the final layer; sometimes it firms up as it cools, and you want the top loose enough to spread smoothly.

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