Ingredients
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup spinach or kale, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
For the White Sauce (Béchamel):
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ cup Parmesan cheese, grated
For the Cheese Filling:
- 1 cup ricotta cheese
- 1 egg
- ½ cup Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembling the Lasagna:
- 9 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
Step 1: Roast the Vegetables
- Preheat oven to 400°F (200°C).
- Toss the zucchini, squash, bell pepper, mushrooms, onion, and garlic with olive oil, salt, pepper, and Italian seasoning.
- Spread the veggies on a baking sheet and roast for 20 minutes, flipping halfway through.
- Remove from the oven and stir in the spinach or kale (it will wilt from the heat).
Step 2: Make the White Sauce (Béchamel)
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until golden.
- Gradually pour in the milk, whisking constantly to prevent lumps.
- Simmer for 5 minutes until the sauce thickens.
- Stir in salt, pepper, nutmeg, and Parmesan cheese.
- Remove from heat and set aside.
Step 3: Prepare the Cheese Filling
- In a bowl, mix:
- Ricotta cheese
- Egg
- Parmesan cheese
- Dried basil
- Garlic powder
- Salt & pepper
- Stir until smooth and set aside.
Step 4: Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread 1 cup of white sauce on the bottom.
- Add a layer of lasagna noodles.
- Spread ⅓ of the ricotta mixture over the noodles.
- Add ⅓ of the roasted vegetables.
- Drizzle with white sauce.
- Sprinkle with mozzarella cheese.
- Repeat the layers two more times, finishing with white sauce and mozzarella.
Step 5: Bake the Lasagna
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for 15 more minutes until golden and bubbly.
- Let rest for 10 minutes before slicing.
- Garnish with fresh parsley and serve!
Notes
Tips for the Best Vegetable Lasagna
✔ Roast the Vegetables – This enhances their flavor and texture.
✔ Don’t Skip the Nutmeg – It adds a subtle, warm flavor to the white sauce.
✔ Use Fresh Cheese – Pre-shredded cheese contains anti-caking agents, so grate your own for better melting.
✔ Let It Rest Before Slicing – This prevents it from falling apart when served.
✔ Customize Your Layers – Add extra cheese, mushrooms, or even pesto for more flavor!