Roasted Vegetable Lasagna Bechamel (Printable)
Italian layered dish with roasted vegetables, béchamel sauce, and tender pasta baked to a golden finish.
# 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 ground 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 fresh baby spinach (optional)
20 - 1 tablespoon olive oil for greasing
# How-To Steps:
01 - Set oven to 425°F and line two baking sheets with parchment paper.
02 - Arrange zucchini, eggplant, bell peppers, and onion on sheets. Drizzle with olive oil, sprinkle oregano, salt, and black pepper. Toss to coat evenly.
03 - Roast for 20 to 25 minutes, turning once halfway, until vegetables are tender and lightly caramelized. Remove and reduce oven temperature to 375°F.
04 - In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 to 2 minutes until lightly golden.
05 - Gradually whisk in warmed milk, stirring constantly to prevent lumps. Simmer for 5 to 7 minutes until thickened. Stir in 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 noodles over béchamel, then one-third of roasted vegetables, a handful of spinach if using, béchamel, and a sprinkle of mozzarella.
08 - Repeat layering two more times, finishing with noodles, remaining béchamel, mozzarella, and Parmesan on top.
09 - Cover with foil and bake at 375°F for 25 minutes, then remove foil and bake an additional 15 minutes until golden and bubbling.
10 - Allow to rest for 10 to 15 minutes before slicing and serving.
# Expert Advice:
01 -
- It's the kind of dish that tastes like you spent all day cooking, but your actual hands-on time is closer to 45 minutes.
- Those roasted vegetables become almost caramelized and sweet, nothing like the raw versions you might be imagining.
- The béchamel is creamy without being heavy, and it holds everything together like an edible hug.
02 -
- Warm your milk before adding it to the roux, because cold milk seizes up and creates lumps that no amount of whisking will fix.
- Don't skip the resting time at the end—it's the difference between a beautiful slice and a delicious puddle on the plate.
- Your vegetables can be prepped hours ahead and stored on the baking sheet in the fridge, which is a secret weapon for entertaining.
03 -
- Cook your vegetables in a single layer without crowding the pan, because crowding steams instead of roasts.
- Make the béchamel while your vegetables roast so you're not scrambling to do everything at once, and it can cool slightly before layering.