Roasted Vegetable Lasagna

Last year when we were in South Africa we went over to my mom’s childhood friends home for a home cooked meal and it was honestly one of the best lasagnas I’ve ever had in my life! It was loaded with all the veggies and the best bechamel sauce ever. I’ve been futzing with the recipe ever since I got home and this Roasted Vegetable Lasagna is one for the books!

Roasted Vegetable Lasagna from (@whatsgabycookin)

The beauty of this recipe is that it works with WHATEVER vegetables are in your fridge. I’ve done it with a combination of zucchini, yellow squash, eggplant carrots, red bell peppers and mushrooms. The key is just making sure all the veggies are chopped in the same size so they roast evenly! Then just douse them with some olive oil, salt and pepper, toss to combine and roast until caramelized. Then they get layered into the pasta, and bechamel sauce and all that’s left to do it bake the lasagna until the cheese is golden and bubbly and EAT. Serve it up with a simple salad, I’m partial to this Kale Vegan Caesar and call it a day!

Roasted Vegetable Lasagna from (@whatsgabycookin)

Roasted Vegetable Lasagna

5 from 1 vote


For the bechamel:

  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • some grated nutmeg
  • Kosher salt and freshly cracked black pepper

For the vegetables

  • 6 cups 1/2 inch chopped vegetables
  • combination of zucchini, yellow squash, eggplant carrots, red bell peppers, mushrooms
  • 3-4 tablespoons olive oil
  • kosher salt and freshly cracked black pepper

Remaining Ingredients

  • 1 package 9 ounces no-boil lasagna noodles
  • 1 cup grated Parmesan cheese
  • 1 pound shredded mozzarella cheese


For the bechamel

  • In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, pepper and salt and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in awhile so a skin doesn't form.

For the vegetables:

  • Chop vegetables uniformly. Place the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for 20 minutes at 425 degrees. Remove and give them a quick toss and continue roasting for 10-15 minutes more until vegetables are soft. Set aside to cool slightly. Reduce oven temperature to 350 degrees F.
  • Spray a 13x9 baking pan with cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 3 layers of noodles. On top of the last layer, don't use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.
  • Bake for 50 minutes, remove foil and bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.

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Recipe Rating


  1. Grace

    Do you have any recommendations to “lighten” this dish up? Less cheese and milk? Thanks!

  2. monika

    This one is right up our alley! Love all the vegetables and cheesy deliciousness.

    • Gaby

      There should be a pinterest button on the left side of each page where you can pin!! Is it not showing up?

  3. Connie

    The indredient list calls for black pepper in the bechamel sauce but the directions call for white pepper?

  4. Caroline A.

    Oh my goodness. I made this tonight for a couple of girlfriends and we nearly finished the pan! This is so delicious and I will definitely be making again. I added the vegan kale salad you have linked as well and it was a hit!

  5. 2pots2cook

    Looks great and is brought up to a completely new level with so simple ingredients ! Grazie milla!

  6. Emily of The Three Bite Rule

    I just made this and loved it! I prepped it and baked it halfway the night before to be a faster weeknight meal. Unfortunately the bechemel separated a bit. I think next time I’d freeze then bake from frozen and see how that does. I roasted butternut squash, zucchini, and grape tomatoes. My toddler thoroughly appreciated how much cheese there was!

  7. #Meatless Monday Recap #2 | The Three Bite Rule

    […] for speed now that I’m verrrrry pregnant. I followed a few recipes that were great! I made a Roasted Veggie Lasagna from What’s Gaby Cooking with a cream sauce and I roasted butternut squash, zucchini, and grape tomatoes as the […]

  8. Alicia P

    Made this tonight and it was terrific, I love how you can use whatever veggies you have on hand! I omitted the eggplant and added broccoli, peas, and more mushrooms, (For anyone that needs measurements, I put in 1/2 tsp nutmeg, pepper and salt to the bechamel sauce). Delicious, a great alternative to “classic” lasagna with red sauce! Thanks for sharing, Gaby!

  9. Renee

    5 stars
    Delicious! I think next time the only change I will make is to add roasted garlic to the vegetable mix for a wee bit more flavor there, otherwise the whole family enjoyed this. Used a bit less of the mozarella as my kids don’t like super-cheesy dishes.

  10. Thomas Hamilton

    4 stars
    Made last night. My first bechamel! Whole family loved.

    One humble suggestion. If you’re using either type squash, make sure you cut very thickly before roasting at 425. I about burned down our kitchen. Thankfully had a second large zucchini in reserve to sub in. Roasted that at 350 and turned out fine. Oddly, no issue with the mushrooms or red pepper getting charred.

    Overall though, great recipe. Can not wait to try again.

  11. Liz

    My tiny local market only has regular lasagna. Can I cook that and use that as well?