Creamy Vegetable Lasagna
This creamy vegetable lasagna layers tender roasted vegetables, ricotta, a silky béchamel, and melty cheeses for a comforting, meatless centerpiece.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 80 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 9 lasagna noodles, boiled
- 2 cups ricotta cheese
- 3 cups mixed roasted vegetables (zucchini, bell peppers, spinach)
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups white sauce (béchamel)
- Salt and freshly ground black pepper, to taste
- Olive oil, for roasting
- Fresh basil, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking sheet for vegetables and set a baking dish ready.
- Cook the lasagna noodles according to package directions until al dente. Drain and lay sheets flat on a lightly oiled tray.
- Toss vegetables with olive oil, salt, and pepper. Roast until tender and lightly browned, about 15–20 minutes.
- If making béchamel: melt butter over medium heat, whisk in flour until bubbly, then slowly whisk in warm milk until thickened.
- Spread a thin layer of béchamel on the bottom of the baking dish. Layer 3 lasagna noodles, then ricotta, roasted vegetables, mozzarella, and a little Parmesan. Repeat twice.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes until cheese is bubbly and golden brown.
- Let the lasagna rest for 5–10 minutes before slicing and garnish with fresh basil.
Notes
This dish is flexible; you can use whatever seasonal vegetables you have.
Find it online: https://www.mealbreeze.com/creamy-vegetable-lasagna/