Roasted Vegetable Lasagna Bechamel (Printable)
Golden baked layers of roasted vegetables, béchamel sauce, and tender pasta sheets, an Italian favorite.
# 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 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 Steps:
01 - Set the oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange zucchini, eggplant, bell peppers, and onion on baking sheets. Drizzle with olive oil, then sprinkle oregano, salt, and black pepper. Toss vegetables to coat thoroughly.
03 - Roast the vegetables for 20 to 25 minutes, turning halfway through, until tender and lightly caramelized. Remove from oven and lower oven temperature to 375°F.
04 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes until the mixture is lightly golden. Gradually whisk in warmed milk, stirring constantly to prevent lumps. Simmer for 5 to 7 minutes until thickened. Season with nutmeg, salt, and white pepper then remove from heat.
05 - Lightly coat a 9x13-inch baking dish with olive oil.
06 - Spread a thin layer of béchamel sauce on the bottom of the dish. Layer lasagna noodles evenly over the sauce. Add one-third of the roasted vegetables, sprinkle with a handful of spinach if using, cover with béchamel, and add a layer of mozzarella cheese.
07 - Repeat the layering process two more times, ending with noodles topped by the remaining béchamel sauce, mozzarella, and grated Parmesan.
08 - Cover the dish with foil and bake at 375°F for 25 minutes.
09 - Remove the foil and bake for an additional 15 minutes until the top is golden and bubbling.
10 - Allow the dish to rest for 10 to 15 minutes before slicing and serving.
# Expert Advice:
01 -
- The béchamel sauce turns creamy and luxurious, making every bite feel indulgent without any meat.
- Roasted vegetables develop actual depth and sweetness instead of tasting watery or plain.
- It's the kind of dish that looks impressive but doesn't stress you out once you understand the rhythm of layering.
02 -
- Cold milk in hot sauce equals lumpy disaster—always warm your milk first or add it in small amounts while whisking relentlessly.
- Don't skip the resting time at the end; it's the difference between elegant slices and a delicious mess.
- The vegetables need to actually brown and caramelize, not steam—don't crowd the baking sheets or they'll just release water instead of getting golden.
03 -
- Make the béchamel ahead of time and reheat it gently before layering—it actually thickens more as it cools, so give it a quick warm-up and thin whisk right before you use it.
- If you're making this for guests, assemble it the night before and bake it fresh the next day; the flavors actually meld better and you get to serve something warm without being in the kitchen.