Go Back
+ servings
Roasted Vegetable Lasagna from www.whatsgabycooking.com (@whatsgabycookin)
Print Recipe
4.94 from 15 votes

Vegetable Lasagna

The most perfect vegetable lasagna with layers of caramelized vegetables, béchamel, basil vinaigrette and plenty of cheese!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Italian
Keyword: vegetable lasagna, vegetable lasagna recipe, vegetable lasagna with bechamel, easy vegetable lasagna, the best vegetable lasagna recipe, how to make vegetable lasagna
Servings: 8 people+
Author: Gaby


For the bechamel:

  • 1/2 cup butter
  • 1/2 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 9 ounces no-boil lasagna noodles
  • 1 cup grated Parmesan cheese
  • 1 1/2 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.