Creamy Roasted Vegetable Lasagna

Name: Creamy Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups zucchini (sliced); 2 cups bell peppers (chopped); 1 cup mushrooms (sliced); 1 cup eggplant (cubed); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 4 tbsp butter; 4 tbsp all-purpose flour; 3 cups milk (warm); 1/2 tsp nutmeg (grated); to taste salt; 9 lasagna noodles (cooked); 2 cups ricotta cheese; 2 cups mozzarella cheese (shredded); 1 cup Parmesan cheese (grated)

105 min 6 servings Medium

All Recipes

Creamy Roasted Vegetable Lasagna

A delightful and creamy vegetarian lasagna packed with roasted vegetables and layers of rich cheese.

Prep

30 min

Cook

60 min

Total

105 min

Servings

Difficulty

Medium

Lasagna is a beloved classic, but this creamy roasted vegetable version brings a fresh twist to the traditional recipe. Packed with a variety of roasted vegetables and a luscious béchamel sauce, it offers a delightful combination of textures and flavours. This vegetarian lasagna is not only delicious but also a great way to incorporate more vegetables into your meals. The roasting process enhances the natural sweetness of the vegetables, making it a dish that even meat lovers will enjoy.

Ingredients

Servings

Roasted Vegetables

Béchamel Sauce

Lasagna Assembly

Instructions

Roast the vegetables

Preheat the oven to 425°F (220°C). Toss zucchini, bell peppers, mushrooms, and eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until caramelized.

Pro tip: Stir the vegetables halfway through roasting for even cooking.

Prepare the béchamel sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in warm milk, nutmeg, and salt until smooth. Cook until thickened, about 5 minutes.

Pro tip: If lumps form, use a whisk to smooth them out quickly.

Cook the lasagna noodles

Cook lasagna noodles according to package instructions. Drain and set aside.

Pro tip: Lay noodles on a towel to prevent sticking.

Assemble the lasagna

Spread a thin layer of béchamel in a 9x13 inch (23x33 cm) baking dish. Place a layer of noodles, followed by roasted vegetables, ricotta, more béchamel, and mozzarella. Repeat layers, finishing with noodles, béchamel, and Parmesan.

Pro tip: Press down gently on each layer for compact assembly.

Bake the lasagna

Reduce oven temperature to 375°F (190°C). Cover lasagna with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden.

Pro tip: Let rest for 15 minutes before slicing to allow the layers to set.

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Tips & Tricks

<ul><li>Roast vegetables until caramelized for deeper flavour.</li><li>Use fresh lasagna sheets for a quicker assembly.</li><li>Ensure the béchamel is lump-free for a smooth texture.</li><li>Let the lasagna rest before slicing for neat servings.</li></ul>

Serving Suggestions

Serve this creamy roasted vegetable lasagna with a crisp green salad and a side of garlic bread for a complete and satisfying meal. It's perfect for both casual dinners and special occasions. To make ahead, assemble the lasagna and refrigerate for up to 24 hours before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.