Roasted Vegetable Lasagna Bechamel Sauce (Printer-Friendly)
Layers of roasted veggies, tomato sauce, and creamy bechamel baked until golden.
# What You'll Need:
→ Roasted Vegetables
01 - 1 medium eggplant, cut into ½-inch cubes
02 - 1 large zucchini, sliced into ¼-inch rounds
03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 red onion, sliced
06 - 2 tablespoons olive oil
07 - ½ teaspoon salt
08 - ¼ 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 - ½ teaspoon dried basil
14 - ½ teaspoon salt
15 - ¼ 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 - ¼ teaspoon ground nutmeg
21 - ½ teaspoon salt
22 - ¼ teaspoon white pepper
→ Assembly
23 - 9–12 no-boil lasagna noodles or regular noodles cooked per package instructions
24 - 2 cups shredded mozzarella cheese (about 7 oz)
25 - ¾ cup grated Parmesan cheese (about 2 oz)
26 - Fresh basil leaves for garnish (optional)
# How to Make It:
01 - Preheat oven to 425°F. Toss eggplant, zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Arrange on a parchment-lined baking sheet. Roast for 20 to 25 minutes, turning halfway, until tender and lightly browned. Reduce oven temperature to 375°F.
02 - Heat olive oil in a large saucepan over medium heat. Sauté garlic for 1 minute. Add crushed tomatoes, oregano, basil, salt, sugar, and black pepper. Simmer uncovered for 15 to 20 minutes until slightly thickened. Remove from heat.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes without browning. Gradually add warm milk while whisking constantly. Cook until thickened and smooth, about 5 to 7 minutes. Stir in nutmeg, salt, and white pepper.
04 - Spread a thin layer of tomato sauce in a 9x13-inch baking dish. Layer lasagna noodles over sauce. Add one-third of roasted vegetables, spoonfuls of tomato sauce, and ladles of béchamel. Sprinkle with mozzarella and Parmesan. Repeat layering two more times, finishing with noodles topped by remaining béchamel and cheeses.
05 - Cover dish with foil and bake at 375°F for 30 minutes. Remove foil and bake an additional 15 to 20 minutes until bubbly and golden.
06 - Allow to rest 10 to 15 minutes before slicing. Garnish with fresh basil leaves if desired.
# Expert Advice:
01 -
- The béchamel stays creamy and doesn't dry out, even after sitting, because you're building it right from the start.
- Roasting the vegetables first means they're caramelized and sweet, not watery or bitter like when they go in raw.
- It feeds six people and tastes even better the next day, so you can make it on Sunday and breathe easier all week.
02 -
- Warm the milk before adding it to your roux, or you'll fight lumps the entire time and end up with a grainy sauce.
- Don't skip roasting the vegetables—raw vegetables will release water into the lasagna and make it soggy and sad.
- If you use regular lasagna noodles instead of no-boil, cook them until they're just barely tender, then lay them flat on a kitchen towel to dry so they don't tear when you're layering.
03 -
- Roast your vegetables on a higher heat (425°F) so they caramelize quickly—this concentrates their flavor and keeps the lasagna from being watery.
- Make your béchamel slightly thinner than you think it should be because it will thicken as it bakes and cools, and a thick béchamel becomes dense and heavy instead of creamy and luxurious.