Roasted Vegetable Lasagna Bechamel (Print Version)
A comforting Italian dish featuring roasted veggies and creamy béchamel layered with tender 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 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Béchamel Sauce
10 - 4 tablespoons unsalted butter
11 - ¼ cup all-purpose flour
12 - 3 cups whole milk, warmed
13 - ¼ teaspoon grated nutmeg
14 - ½ teaspoon salt
15 - ¼ teaspoon white pepper
→ Lasagna Assembly
16 - 9 to 12 no-boil lasagna noodles
17 - 2 cups shredded mozzarella cheese
18 - ½ cup grated Parmesan cheese
19 - 2 cups baby spinach (optional)
20 - 1 tablespoon olive oil (for greasing)
# How-To Steps:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange zucchini, eggplant, bell peppers, and onion on the baking sheets. Drizzle with olive oil, sprinkle oregano, salt, and black pepper, then toss to coat evenly.
03 - Roast the vegetables for 20 to 25 minutes, flipping halfway through, until tender and lightly caramelized. Set aside and reduce oven temperature to 375°F.
04 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in warm milk, stirring constantly to avoid lumps. Simmer for 5 to 7 minutes until thickened. Stir in nutmeg, salt, and white pepper, then 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, followed by one-third of roasted vegetables, a handful of spinach if using, béchamel, and a sprinkle of mozzarella.
08 - Repeat the layering two more times, finishing with noodles, remaining béchamel, mozzarella, and Parmesan cheese on top.
09 - Cover the 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 - Allow the dish to rest for 10 to 15 minutes before slicing and serving.
# Expert Tips:
01 -
- It turns humble vegetables into something people actually fight over at the dinner table.
- The béchamel is so silky it makes you wonder why you ever bothered with ricotta.
- Leftovers taste even better the next day when all the flavors have melted into each other.
02 -
- Warm the milk before adding it to the roux or youll end up chasing lumps around the pan with a whisk.
- Dont skip the resting time after baking, cutting into it too soon turns the whole thing into a delicious mess.
- If your béchamel gets too thick, whisk in a splash more milk until it flows easily off the spoon.
03 -
- Roast your vegetables until theyre almost too brown, thats where the flavor lives.
- Make the béchamel ahead of time and reheat it gently with a splash of milk to bring it back to life.
- Use a serrated knife to slice the lasagna cleanly without dragging the layers apart.