Roasted Vegetable Lasagna White (Printable)

Layered oven-baked dish featuring roasted vegetables and creamy white sauce in tender pasta sheets.

# What You'll Need:

→ Roasted Vegetables

01 - 1 medium zucchini, sliced
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs
08 - Salt and black pepper to taste

→ White Sauce (Béchamel)

09 - 4 tablespoons unsalted butter
10 - 1/4 cup all-purpose flour
11 - 3 cups whole milk, heated
12 - 1/4 teaspoon ground nutmeg
13 - Salt and white pepper to taste

→ Lasagna Assembly

14 - 9-12 oven-ready lasagna noodles
15 - 1 1/2 cups ricotta cheese
16 - 1 1/2 cups shredded mozzarella cheese
17 - 1/2 cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh basil (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss zucchini, eggplant, bell peppers, and onion with olive oil, Italian herbs, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 20-25 minutes, stirring halfway, until tender and slightly caramelized. Remove from oven and reduce heat to 375°F.
04 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until bubbling but not browned. Gradually whisk in hot milk, stirring constantly until smooth. Add nutmeg, salt, and white pepper. Simmer for 5-7 minutes, stirring, until thickened. Remove from heat.
05 - Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish. Top with a layer of lasagna noodles, then half the roasted vegetables, dollops of ricotta, more béchamel, and a sprinkle of mozzarella. Repeat layers, finishing with noodles, remaining béchamel, mozzarella, and Parmesan.
06 - Cover with foil and bake at 375°F for 30 minutes.
07 - Uncover and bake for an additional 15-20 minutes, until golden and bubbling.
08 - Rest for 10-15 minutes before slicing. Garnish with fresh basil, if desired.

# Expert Advice:

01 -
  • The roasted vegetables bring a sweetness that tomato based lasagna just cannot match
  • White sauce feels luxurious and comforting without being overwhelmingly heavy
  • It reheats beautifully for lunch the next day, if there is any left
02 -
  • Letting the lasagna rest before slicing is absolutely crucial or the layers will slide apart
  • Room temperature ingredients prevent the sauce from breaking when you assemble everything
03 -
  • Grate your own Parmesan instead of buying pre grated, it makes a huge difference in melting
  • Use a microplane to grate the nutmeg fresh, the flavor is exponentially better than pre ground

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