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Roasted Vegetable Lasagna

Roasted Vegetable Lasagna Recipe

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 9 no-boil lasagna noodles
  • 1 medium zucchini, sliced into ¼-inch half-moons
  • 1 medium red bell pepper, cut into 1-inch strips
  • 1 small eggplant, cubed into ¾-inch pieces (about 12 oz)
  • 8 oz cremini mushrooms, quartered
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk, warmed slightly
  • ¼ tsp freshly grated nutmeg
  • 2 cups shredded whole-milk mozzarella (about 8 oz)
  • 1 cup grated Parmesan (about 3 oz)

Method
 

  1. Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, eggplant, and mushrooms with olive oil, ½ tsp salt, and ¼ tsp pepper. Spread in a single layer on a baking sheet and roast 25 minutes, until golden and dry.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes. Slowly whisk in warm milk, bring to a simmer, and cook 5 to 7 minutes until thickened. Stir in remaining ½ tsp salt, ¼ tsp pepper, and nutmeg.
  3. Lower oven to 375°F (190°C). Spread ⅓ cup béchamel in a 9×13 dish. Layer 3 noodles, one-third of the vegetables, ⅓ cup béchamel, and a handful each of mozzarella and Parmesan. Repeat twice, ending with noodles, remaining béchamel, and cheeses.
  4. Cover loosely with foil and bake 25 minutes. Uncover and bake 10 to 15 minutes more until golden and bubbly.
  5. Let the lasagna rest 10 to 12 minutes, then slice into 8 squares and serve.

Notes

The resting time after baking is just as important as the baking itself, so don't skip it. If you use regular lasagna noodles, boil them until barely tender first, then drain and layer as directed. The vegetable roasting time is included in the cook time above.