Vegetable Lasagna

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A few years ago 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 a perfect bechamel sauce. I've been futzing with the recipe ever since and finally nailed it. This perfect Vegetable Lasagna is one for the regular rotation!

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 cook evenly! Once they are caramelized and perfect, they get layered with sheets of pasta, béchamel sauce, basil vin, a tomato sauce of your choosing and all the cheese. 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!

Need a few other lasagna recipes for these chilly winter months - here you go! 

Roasted Vegetable Lasagna from (@whatsgabycookin)
Roasted Vegetable Lasagna from (@whatsgabycookin)

Vegetable Lasagna

Author: Gaby Dalkin
4.8 from 23 votes
The most perfect vegetable lasagna with layers of caramelized vegetables, béchamel, basil vinaigrette and plenty of cheese!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 8 people


For the bechamel:

  • ½ cup butter
  • ½ cup flour
  • 4 cups milk
  • 1 cup grated parmesan cheese
  • pinch of grated nutmeg
  • Kosher salt and freshly cracked black pepper

For the vegetables

  • 4 tablespoons olive oil
  • 1 yellow onion, diced into ½ inch pieces
  • 2 large carrots, diced into ½ inch pieces
  • 4 cups chopped vegetables (½ inch cube) use any combination of zucchini, yellow squash, eggplant, red bell peppers, mushrooms
  • 24 ounces marinara sauce
  • 1 cup parmesan cheese, grated
  • kosher salt and freshly cracked black pepper

Remaining Ingredients

  • 1 package no-boil lasagna noodles 9 ounces
  • 1 cup grated Parmesan cheese
  • 1 ½ pounds shredded mozzarella cheese
  • 1 recipe basil vinaigrette


For the béchamel

  • 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, parmesan, salt and pepper whisk. Cook for a few minutes, whisking, until the béchamel has thickened slightly. Set aside to cool. Stir it once in a while so no skin forms on the top.

For the vegetables:

  • Preheat the oven to 375 degrees F.
  • In a large Le Creuset, heat the olive oil, and add the onion and carrot and start to sauté. Once soft, add the remaining chopped vegetables and season with salt and pepper. Cook for 15-20 minutes until starting to caramelize and get soft. Add the marinara sauce and parmesan and stir to combine. Keep over medium low heat.
  • Spray a 13x9 baking pan with cooking spray. Spoon some béchamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of béchamel, some vegetables, a layer of basil vinaigrette and then a layer of a cheese. Repeat layers until you have 3 layers of noodles. On top of the last layer, finish with béchamel and the remaining cheeses. Cover tightly with a greased piece of foil.
  • Bake for 50 minutes, remove foil, increase heat to 450 and bake for 15 minutes more until top is golden brown, cheese is bubbling and the noodles are crisp on the edges. Let sit for 15 minutes before slicing.


Leftover veggies are easy to incorporate. If you don't have quite enough, just sauté the new/fresh veggies first to release water, then add the already cooked ones to heat through before proceeding.

Nutrition Information

Calories: 832kcal | Carbohydrates: 50g | Protein: 42g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 157mg | Sodium: 1728mg | Potassium: 877mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4481IU | Vitamin C: 19mg | Calcium: 983mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. I made this recipe for the first time tonight and did not hesitate to go in for seconds! I have never made a bechemal sauce, so I don’t quite know what it should taste like but I used almond milk in place of regular and I think it turned out fabulous! Your recipes never disappoint! Thank you!

  2. 5 stars
    I made this at the end of February, I was nervous because I’ve never made a veggie lasagna before. Let me just say I never want to eat a meat filled lasagna again!! THIS WAS SO GOOD. The basil vinaigrette made a GREAT touch, the béchamel! An incredible combo and one I would never think to put in a Lasagna. I’d give this 10 stars if I could

  3. 5 stars
    This veggie lasagna was SO good! I usually make lasagna with a bolognese and bechamel sauce, which ends up being an all day affair. This veggie lasagna was just as good, if not better. The veggie sauce was quick and easy to make (I used eggplant, yellow squash and red bell pepper), and while that was going on the stove I made the bechamel and basil vin. Another little story is that this Italian cafe near my old office in NYC had the best veggie lasagna and I have been wanting to recreate that dish. This lasagna was even better! I can’t wait to make this again.

  4. My husband said he likes this better than traditional meat lasagnas - it's that good! I didn't have enough basil to make the vin so omitted that, and used a bit less mozzarella, and it turned out amazing. I'm making a second batch today to freeze since I have a ton of extra veggies, going to get more basil to make it as written. Super versatile recipe, highly recommend!

  5. Just enjoyed this for dinner. Hands down the best veggie lasagna I’ve ever eaten, thanks for sharing Gaby and congratulations on your new “sweet pea”.

  6. 5 stars
    It’s a keeper. I have to admit that it is better than my mom’s lasagna which is pretty delicious this was my first bechamel and it’s just as good as ricotta.

  7. 5 stars
    Made this last night for dinner. It was amazing!! I usually use ricotta and eggs in my lasagna but the béchamel was a delicious change. Loved all the chunky veggies. Thanks for another great recipe Gaby!!

  8. What do we do if we have "regular" lasagna noodles that do not say "quick boil"? Can we boil them first and then use with the recipe? If so, should they be room temperature when assembling the lasagna?

  9. The recipe looks delicious. However, Please pay more attention when giving your prep time for recipes. There is no way this lasagna recipe only takes 15 minutes to prep.

    1. prep time is the time it takes to prep all the food before cooking - so from the dozen or so times I've tested this recipe, 15 minutes rings true and then the cook time does as well.

    2. I agree! 15 minutes at least just to prep my veggies. Then add béchamel and the vinaigrette. Way more than 15 for me.

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