Roasted Vegetable Lasagna Bechamel (Printable Version)
Layers of roasted vegetables, rich tomato sauce, and creamy bechamel baked to golden perfection.
# What You Need:
→ Roasted Vegetables
01 - 1 medium eggplant, cut into 1/2-inch cubes
02 - 1 large zucchini, sliced into 1/4-inch rounds
03 - 1 red bell pepper, sliced into strips
04 - 1 yellow bell pepper, sliced into strips
05 - 1 red onion, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Tomato Sauce
09 - 2 tablespoons olive oil
10 - 3 cloves garlic, minced
11 - 1 can (28 oz) crushed tomatoes
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon sugar
16 - Freshly ground black pepper, to taste
→ Béchamel Sauce
17 - 4 tablespoons unsalted butter
18 - 4 tablespoons all-purpose flour
19 - 3 cups whole milk, warmed
20 - 1/4 teaspoon ground nutmeg
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon white pepper
→ Assembly
23 - 9 to 12 no-boil lasagna noodles, or cooked as per package instructions
24 - 2 cups shredded mozzarella cheese (about 200 g)
25 - 3/4 cup grated Parmesan cheese (about 60 g)
26 - Fresh basil leaves, for garnish (optional)
# How-To:
01 - Preheat oven to 425°F. Toss eggplant, zucchini, bell peppers, and red onion with olive oil, salt, and black pepper. Spread evenly on a parchment-lined baking sheet. Roast for 20 to 25 minutes, turning halfway through, until tender and lightly browned. Reduce oven temperature to 375°F.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in crushed tomatoes, oregano, basil, salt, sugar, and black pepper. Simmer uncovered for 15 to 20 minutes until slightly thickened. Remove from heat.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes without browning. Gradually add warm milk, whisking constantly until smooth and thickened, about 5 to 7 minutes. Season with nutmeg, salt, and white pepper.
04 - Spread a thin layer of tomato sauce in a 9x13 inch baking dish. Layer noodles over sauce, then add one-third of roasted vegetables, spoonfuls of tomato sauce, and béchamel. Sprinkle with mozzarella and Parmesan cheese. Repeat layers twice more, ending with noodles topped by remaining béchamel and cheeses.
05 - Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake an additional 15 to 20 minutes until golden and bubbling.
06 - Let rest for 10 to 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The vegetables caramelize into something almost sweet, nothing like boiled lasagna fillings you might remember.
- Béchamel sounds fancy but it's honestly just butter, flour, and milk getting familiar with each other—and it transforms the whole dish.
- This feeds six people or leaves you with enough leftovers to remember why you made it in the first place.
02 -
- Cold milk in hot roux creates lumps that can't be fixed; warm your milk first and add it slowly while whisking constantly.
- The vegetables must roast long enough to caramelize slightly; rushing this step leaves you with steamed vegetables that taste thin and forgettable.
- Letting the lasagna rest after baking isn't wasted time—it's when everything sets and the slices actually hold together like they should.
03 -
- Let the béchamel cool slightly before layering so it doesn't turn the noodles into mush—it should still be pourable but no longer steaming.
- Use a sharp knife to cut your portions cleanly; a dull knife drags through layers and makes everything look less intentional than it actually is.