Roasted Vegetable Lasagna Bechamel (Printable version)

Italian layers of roasted vegetables, creamy béchamel, mozzarella, and tender pasta baked golden and bubbling.

# Ingredient List:

→ 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 Make It:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place zucchini, eggplant, bell peppers, and onion on baking sheets. Drizzle with olive oil, sprinkle with oregano, salt, and black pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, flipping halfway until tender and caramelized. Remove and reduce oven temperature to 375°F.
04 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in warmed milk, stirring constantly to avoid 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 a layer of lasagna noodles over it, followed by one-third of roasted vegetables, a handful of spinach (optional), a layer of béchamel, and a sprinkle of mozzarella.
08 - Repeat layering two more times, finishing with noodles, remaining béchamel, mozzarella, and Parmesan cheese on top.
09 - Cover 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 to rest for 10 to 15 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It tastes like you fussed in the kitchen for hours, but the actual hands-on time is surprisingly manageable.
  • The roasted vegetables actually develop real flavor instead of just being filling, which changes everything about how the dish feels.
  • Béchamel instead of tomato sauce means your lasagna stays moist and creamy without being heavy.
02 -
  • The vegetables need proper seasoning before roasting, not after—salt draws out their moisture and helps them caramelize instead of steam.
  • Warm milk in your béchamel prevents lumps and actually cooks faster than cold milk, which is a small detail that matters.
  • Letting the finished lasagna rest isn't optional if you want presentable slices that don't collapse on the plate.
03 -
  • Use parchment paper under your roasting vegetables—it prevents sticking and makes cleanup almost effortless.
  • Let your milk warm before adding it to the roux so the sauce thickens evenly and cooks faster.
  • This lasagna actually tastes better the next day once flavors have melded, so don't hesitate to make it ahead.

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