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Roasted Vegetable Lasagna

Author: Gaby Dalkin


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.