Roasted Vegetable Lasagna White Sauce (Printable)

Roasted vegetables layered with creamy béchamel and tender pasta for ultimate comfort.

# 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, seeded and cut into strips
04 - 1 yellow bell pepper, seeded and cut into strips
05 - 1 red onion, sliced into thin wedges
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

# How-To Steps:

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 to 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 to 2 minutes until mixture bubbles but does not brown.
05 - Gradually whisk warm milk into roux, stirring constantly until smooth. Continue cooking for 5 to 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, then layer with one-third of roasted vegetables, one-quarter of white sauce, and one-third of mozzarella cheese.
07 - Repeat the layering process two more times, finishing with remaining white sauce and mozzarella. Sprinkle top evenly with 1/3 cup Parmesan cheese.
08 - Cover baking dish tightly with foil. Bake at 375°F for 30 minutes until heated through.
09 - Remove foil and continue baking for 15 to 20 minutes until cheese is 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 this natural sweetness that you just cannot get from sautéing
  • White sauce feels fancy but comes together in about ten minutes with basic pantry ingredients
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Warm your milk before adding it to the roux, cold milk makes lumps that are nearly impossible to whisk out
  • Let the roasted vegetables cool slightly before layering so they do not make your white sauce separate
  • Cover with foil for the first half of baking so the noodles cook through before the top browns
03 -
  • Grate your own Parmesan instead of buying pre-grated, it melts so much better into the sauce
  • Do not skip the nutmeg, it is the subtle background note that makes the white sauce taste professionally made

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