Go Back

Vegetable Lasagna

A comforting, creamy dish featuring roasted vegetables layered with a silky béchamel sauce and melty cheeses.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 medium red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup spinach or kale, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
For the Béchamel Sauce
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ½ cup Parmesan cheese, grated
For the Cheese Filling
  • 1 cup ricotta cheese
  • 1 large egg
  • ½ cup Parmesan cheese
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For Assembly
  • 9 noodles lasagna, cooked and drained
  • 2 cups shredded mozzarella cheese
  • Fresh garnish parsley

Method
 

Roast the Vegetables
  1. Preheat oven to 425°F (220°C).
  2. Toss zucchini, yellow squash, red pepper, mushrooms, onion, spinach/kale, garlic, olive oil, salt, pepper, and Italian seasoning on a rimmed baking sheet.
  3. Spread in a single layer and roast for 15–20 minutes until edges caramelize and vegetables have lost excess moisture. Remove and set aside.
Make the White Sauce (Béchamel)
  1. In a medium saucepan over medium heat, melt butter.
  2. Whisk in flour and cook for 1–2 minutes until bubbly and pale (do not brown).
  3. Slowly whisk in milk, smoothing lumps as you go.
  4. Bring to a gentle simmer, whisking until thickened (3–5 minutes).
  5. Remove from heat and stir in salt, pepper, nutmeg, and grated Parmesan. Taste and adjust seasoning.
Prepare the Cheese Filling
  1. In a bowl, combine ricotta, egg, Parmesan, basil, garlic powder, salt, and pepper.
  2. Mix until smooth.
Assemble the Lasagna
  1. Preheat oven to 375°F (190°C) if not still warm from roasting.
  2. Spread a thin layer of béchamel on the bottom of a 9x13 pan.
  3. Lay 3 cooked lasagna noodles across the béchamel.
  4. Spoon half the ricotta mixture across the noodles, spread evenly.
  5. Add half the roasted vegetables over the ricotta.
  6. Drizzle about 1 cup of béchamel over the veggies and sprinkle with 1 cup mozzarella.
  7. Repeat: 3 noodles, remaining ricotta, remaining vegetables, 1 cup béchamel, 1 cup mozzarella.
  8. Top with final 3 noodles, remaining béchamel, and a light sprinkle of Parmesan if desired.
Bake the Lasagna
  1. Cover baking dish with foil (tent slightly so cheese doesn’t stick).
  2. Bake for 25 minutes covered, then remove foil and bake an additional 10–15 minutes until top is golden and bubbly.
  3. Let rest for 10–15 minutes before slicing so layers set.

Notes

Refrigerate for up to 4 days. For freezing, wrap tightly or place in an airtight container for up to 3 months. Thaw overnight in fridge before baking.