Lasagna is a classic comfort food, but this Creamy & Roasted Vegetable Lasagna elevates it with fresh roasted vegetables, rich béchamel sauce, and melty cheeses. Perfect for family dinners, special occasions, or even a weeknight indulgence, this lasagna is a vegetarian feast that satisfies even meat lovers. Its layers of roasted zucchini, bell peppers, and eggplant with creamy ricotta and béchamel sauce make every bite irresistible.

Whether you’re new to lasagna-making or a seasoned home chef, this recipe guides you step by step to a perfectly layered, golden-bubbly lasagna.

Ingredients

Vegetables

2 medium zucchini, sliced thin
2 medium yellow squash, sliced thin
1 medium eggplant, sliced thin
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tablespoons olive oil
Salt and black pepper, to taste

Cheese & Dairy

2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups béchamel sauce (recipe below)

Béchamel Sauce

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk, warmed
1/2 teaspoon nutmeg
Salt and pepper, to taste

Others

9–12 lasagna noodles, cooked according to package instructions
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Fresh basil leaves, for garnish

Instructions

Step 1: Roast the Vegetables

Preheat oven to 425°F (220°C).
Toss zucchini, yellow squash, eggplant, and bell peppers with olive oil, salt, and pepper.
Spread vegetables evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.

Step 2: Prepare the Béchamel Sauce

In a medium saucepan, melt butter over medium heat.
Stir in flour and cook for 1–2 minutes, whisking constantly until smooth.
Gradually add warm milk, whisking to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 5–7 minutes.
Season with salt, pepper, and nutmeg. Set aside.

Step 3: Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
Layer noodles over the sauce.
Spread a portion of roasted vegetables, followed by ricotta cheese, béchamel, and a sprinkle of mozzarella.
Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.

Step 4: Bake the Lasagna

Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 15–20 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10–15 minutes before slicing.

Tips & Tricks

Prevent soggy lasagna: Make sure roasted vegetables are not too wet. Pat them dry before layering.
Cheese variation: Add goat cheese or fontina for a richer flavor.
Make-ahead: Assemble the lasagna a day before and refrigerate. Bake the next day, adding 10–15 minutes to the baking time.
Freezing: Lasagna freezes well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Variations

Gluten-Free: Use gluten-free lasagna noodles and a gluten-free flour for the béchamel.
Vegan Option: Substitute ricotta with cashew cream, mozzarella with vegan cheese, and béchamel with plant-based milk and vegan butter.
Extra Veggies: Add mushrooms, spinach, or roasted cherry tomatoes for more flavor and nutrition.

Serving Suggestions

Pair with a crisp green salad with lemon vinaigrette to cut through the richness.
Serve with garlic bread or herb focaccia to complete the meal.
Garnish with fresh basil or parsley for a pop of color and flavor.

Fun Facts

Lasagna is believed to have originated in Italy, with early versions dating back to the 14th century.
Béchamel sauce, one of the mother sauces of French cuisine, adds creaminess without overpowering the vegetables.
Layering is essential: it allows each bite to capture the perfect balance of pasta, veggies, and sauce.

Why You’ll Love This Recipe

This lasagna is creamy yet light, bursting with roasted vegetable flavor. It’s perfect for holidays, family dinners, or even as a meal-prep option. With its layers of gooey cheese, rich béchamel, and perfectly roasted vegetables, it’s a vegetarian dish that even meat-lovers rave about.