Vegetable Lasagna
This vegetable lasagna is the ultimate comfort food, packed with layers of tender roasted veggies, creamy bechamel sauce, and gooey cheese.
Ingredients
- 9 –12 lasagna noodles oven-ready or regular, cooked al dente
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium eggplant cubed
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red bell pepper diced
- 8 oz mushrooms sliced
- 1 cup spinach or kale chopped
Sauce Layers:
- 4 cups marinara or tomato sauce
- 1 batch bechamel sauce made with butter, flour, milk, pinch of nutmeg, salt, and pepper
Cheese Layers:
- 1½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ –1 cup grated Parmesan cheese
Seasoning & Herbs:
- 1 tsp dried Italian seasoning oregano, basil, thyme mix
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
Roast the vegetables
- Preheat your oven to 375°F (190°C). Toss the eggplant, zucchini, squash, red bell pepper, and mushrooms with olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes, or until the veggies are tender and slightly caramelized. This step removes excess moisture and deepens their flavor.
Prepare the bechamel sauce
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until smooth and bubbly. Gradually whisk in warm milk, stirring constantly, until the sauce thickens. Add a pinch of nutmeg, salt, and pepper to taste. Set aside.
Assemble the lasagna
- In a 9x13-inch baking dish, spread a thin layer of marinara sauce to prevent sticking. Layer the lasagna as follows:
- Lasagna noodles
- Roasted vegetables
- Dollops of ricotta cheese
- A drizzle of bechamel sauce
- A handful of shredded mozzarella
- Repeat these layers until all ingredients are used, finishing with marinara sauce, mozzarella, and Parmesan on top.
Bake the lasagna
- Cover the dish with foil (spray the underside with cooking spray so the cheese doesn’t stick). Bake for 35 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
Rest and serve
- Let the lasagna rest for about 15 minutes before slicing. This helps the layers set and makes serving easier. Garnish with fresh basil or parsley before serving.
Notes
How to Serve Your Vegetable Lasagna
This lasagna pairs beautifully with a simple green salad and some crusty garlic bread. If you’re hosting, serve it family-style straight from the baking dish for a warm, welcoming presentation. For drinks, a light red wine like Pinot Noir or a sparkling water with lemon is a great choice.Storing and Enjoying Leftovers
Leftovers are just as delicious! Store cooled lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, or microwave individual slices for 2–3 minutes. For longer storage, freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.Top Tips for Customizing Your Vegetable Lasagna
1. Make ahead: Roast the vegetables and prepare the bechamel sauce up to a day in advance to save time.2. Vegan option: Use plant-based ricotta, mozzarella, and Parmesan, and swap the bechamel sauce for a dairy-free version.
3. Gluten-free: Substitute regular lasagna noodles with gluten-free ones.
4. Extra veggies: Add layers of sautéed spinach, kale, or even roasted cauliflower for more variety.
5. Prevent sogginess: Drain excess water from vegetables like zucchini and eggplant by salting them before roasting.