Roasted Veggie Lasagna

I always love a good lasagna recipe.  This one is a delicious vegetarian version.  It is loaded with tons of fresh veggies roasted til they caramelize producing such a vibrant taste.  The roasted veggies paired with the creamy Bechemel and cheese give this lasagna incredible flavor.  This is a great dish to make ahead,  you can freeze or store in your fridge a day before you cook it.  We served ours with a salad and crusty bread and it was a homerun dinner.


|| R O A S T E D  V E G G I E  L A S A G N A ||

adapted via The Italian Dish


 for the bechamel:

  • 1/2 cup butter (1 stick)
  • 1/2 cup flour
  • 4 cups milk
  • some grated nutmeg
  • 1/2 tsp ground white pepper
  • 1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
  • Vegetables to roast : I used two small zucchinis, two small squash, 1 small head of broccoli, shredded carrots, diced onion, 3 garlic cloves minced
  • Shredded fresh spinach about 2 cups
  • Lasagna noodles for one 13×9 inch baking pan
  • 1 cup grated Parmesan cheese
  • 1.5 cups shredded mozzarella cheese

For the bechamel:
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, white pepper and bouillion cube and whisk. Cook for a few
minutes, whisking, until the bechamel has thickened slightly. Set aside
to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
vegetables uniformly. Mince garlic. Combine the mixed vegetables
on a large baking sheet pan. Drizzle with olive oil, salt and pepper. Roast
for about 30-40 minutes at 400 degrees. Stir them about halfway thru.  I like my veggies slightly carmelized if you don’t just roast for a shorter amount of time.  Set
aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Shock in a bowl of ice water, lay on towels to dry.

Spray a 13×9 baking pan with a little cooking spray. Spoon some
bechamel thinly on the bottom of the pan. Start with a layer of noodles,
a layer of bechamel, some vegetables, shredded spinach, 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 in a 350 degree oven. Remove foil. Bake for a little
longer until top is slightly golden. Let sit for about 15 minutes before


  1. Avatar April 9, 2014 / 1:08 pm

    Seriously I can't…I never met a lasagna I didn't like!! Sounds so good!

  2. Avatar April 9, 2014 / 1:45 pm

    This looks amazing!
    Love all your recipes:)

  3. Avatar April 9, 2014 / 2:18 pm

    ooh this reminds me of Pastitsio!

  4. Avatar April 9, 2014 / 4:55 pm

    Oh that looks so tasty! Love that it's veggie!

  5. Avatar April 9, 2014 / 11:48 pm

    Hello delicious lasagna – looks and sounds great.

Leave a Reply

Your email address will not be published. Required fields are marked *