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Creamy & Roasted Vegetable Lasagna

A rich, creamy vegetarian lasagna layered with roasted vegetables and cheesy béchamel sauce.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine Italian, Vegetarian
Servings 6 servings
Calories 380 kcal

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Saucepan

Ingredients
  

Vegetables

  • 2 zucchini sliced thin
  • 2 yellow squash sliced thin
  • 1 eggplant sliced thin
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Cheese & Dairy

  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cups béchamel sauce

Others

  • 9-12 lasagna noodles cooked
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt, and pepper, and roast 20–25 minutes.
  • Prepare béchamel sauce: melt butter, stir in flour, gradually whisk in milk, and season with nutmeg, salt, and pepper.
  • Preheat oven to 375°F (190°C). Spread béchamel on the baking dish, layer noodles, roasted vegetables, ricotta, and mozzarella.
  • Repeat layers until ingredients are used, finishing with mozzarella and Parmesan on top.
  • Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes until golden and bubbly.
  • Rest lasagna 10–15 minutes before slicing and serving.

Notes

For extra flavor, sprinkle fresh herbs on top before serving.
Keyword creamy lasagna, easy lasagna, healthy comfort food, roasted vegetable lasagna, vegetarian lasagna recipe