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Roasted Vegetable Lasagna with White Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • 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.