Roasted Vegetable Lasagna with White Sauce is the ultimate comfort food for anyone who loves rich, creamy, oven-baked dishes packed with wholesome vegetables. Unlike traditional tomato-based lasagna, this version uses a silky smooth white sauce (béchamel) that gently coats layers of roasted vegetables, tender lasagna sheets, and melted cheese.

Roasting the vegetables first brings out their natural sweetness and depth of flavor, transforming simple ingredients into something truly special.

Why I Love This Recipe

I love this recipe because it combines comfort, flavor, and nourishment in one beautiful dish. Roasting the vegetables adds a caramelized richness that pairs wonderfully with the creamy white sauce. Every bite feels luxurious, warm, and comforting, yet fresh and colorful at the same time. It’s also incredibly versatile—you can switch up the vegetables or cheeses depending on what you have on hand.

Why This Is a Must-Try Dish

• Perfect for vegetarians and veggie-lovers
• Rich, creamy, and deeply satisfying
• Great make-ahead and freezer-friendly meal
• A crowd-pleasing dish for holidays and gatherings
• Balanced flavors with roasted vegetables and smooth white sauce

If you’re looking to elevate your lasagna game beyond the classic red sauce, this dish is a must-try.

Recipe Overview

• Course: Main Course
• Cuisine: Italian / Mediterranean-inspired
• Preparation Time: 30 minutes
• Cooking Time: 45–50 minutes
• Total Time: About 1 hour 20 minutes
• Servings: 6 servings
• Calories: Approx. 420–450 calories per serving

Ingredients

For the Roasted Vegetables

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning

For the White Sauce (Béchamel)

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups warm milk
• 3 cloves garlic, minced
• Salt to taste
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)

For the Lasagna

• 9–12 lasagna sheets (regular or no-boil)
• 1½ cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• ½ cup ricotta cheese (optional)
• Fresh basil or parsley for garnish

Cooking Directions

1. Roast the vegetables until tender and lightly caramelized.
2. Prepare a smooth white sauce by cooking butter, flour, milk, and seasonings.
3. Layer lasagna sheets, white sauce, roasted vegetables, and cheese.
4. Bake until bubbly, golden, and perfectly set.

Step-by-Step Preparation Method

Step 1: Roast the Vegetables

• Preheat oven to 200°C (400°F).
• Toss all vegetables with olive oil, salt, pepper, and Italian seasoning.
• Spread on a baking tray in a single layer.
• Roast for 20–25 minutes, flipping once, until tender and lightly browned.
• Set aside.

Step 2: Prepare the White Sauce

• Melt butter in a saucepan over medium heat.
• Add flour and whisk continuously for 1 minute.
• Slowly add warm milk, whisking to avoid lumps.
• Add garlic, salt, pepper, and nutmeg.
• Cook until thick and creamy (5–7 minutes). Remove from heat.

Step 3: Assemble the Lasagna

• Preheat oven to 180°C (350°F).
• Spread a thin layer of white sauce in the baking dish.
• Add lasagna sheets, roasted vegetables, ricotta (if using), white sauce, and cheese.
• Repeat layers until ingredients are used, finishing with sauce and cheese on top.

Step 4: Bake

• Cover with foil and bake for 30 minutes.
• Remove foil and bake another 15–20 minutes until golden and bubbling.
• Rest for 10 minutes before slicing.

How to Serve This Recipe

Serve hot with:

• Garlic bread or crusty bread
• A fresh green salad or Caesar salad
• Lightly roasted asparagus or steamed broccoli

Garnish with fresh basil or parsley for added freshness.

Recipe Tips

• Roast vegetables well to avoid excess moisture.
• Warm milk before adding to the sauce for a smoother texture.
• Let lasagna rest before cutting for cleaner slices.
• Use freshly grated cheese for best melting and flavor.

Variations

• Vegan Version: Use plant-based butter, milk, and vegan cheese.
• Spinach & Ricotta: Add sautéed spinach and extra ricotta layers.
• Extra Cheesy: Add provolone or fontina cheese.
• Gluten-Free: Use gluten-free lasagna sheets and flour.
• Spicy Twist: Add chili flakes or roasted jalapeños.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze baked or unbaked lasagna for up to 2 months.
• Reheating: Bake at 180°C (350°F) until heated through or microwave individual portions.

Special Equipment Needed

• Large baking dish (9×13-inch)
• Saucepan
• Whisk
• Baking tray
• Aluminum foil

Frequently Asked Questions (FAQ)

Q: Can I make this lasagna ahead of time?
Yes, assemble it a day in advance and bake when needed.

Q: Can I use no-boil lasagna sheets?
Absolutely, just ensure enough sauce for proper cooking.

Q: Can I add protein?
Yes, grilled tofu, paneer, or cooked lentils work well.

Q: Why is my lasagna watery?
Vegetables weren’t roasted enough or lasagna wasn’t rested before cutting.

Conclusion

Roasted Vegetable Lasagna with White Sauce is a comforting, elegant, and flavor-packed dish that proves vegetarian meals can be just as indulgent as traditional ones. With creamy layers, roasted vegetables, and golden cheese, this lasagna is perfect for special occasions or everyday dinners. Once you try it, it’s guaranteed to become a favorite in your kitchen.