Roasted Vegetable Lasagna Cheese (Printer-friendly)
Layers of oven-roasted vegetables and creamy cheese sauce create a comforting, hearty meal.
# What You'll Need:
→ Roasted Vegetables
01 - 1 medium zucchini, diced
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, chopped
04 - 1 yellow bell pepper, chopped
05 - 1 red onion, chopped
06 - 2 cups cremini or button mushrooms, sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - Salt and black pepper, to taste
→ Cheese Sauce
10 - 3 tablespoons unsalted butter
11 - 1/4 cup all-purpose flour
12 - 2 1/2 cups whole milk
13 - 1/2 teaspoon ground nutmeg
14 - 1 1/2 cups grated mozzarella cheese
15 - 1 cup grated parmesan cheese
16 - Salt and black pepper, to taste
→ Tomato Sauce
17 - 2 cups crushed tomatoes
18 - 2 cloves garlic, minced
19 - 1 tablespoon olive oil
20 - 1 teaspoon dried basil
21 - 1/2 teaspoon dried thyme
22 - 1/2 teaspoon sugar
23 - Salt and black pepper, to taste
→ Assembly
24 - 9 no-boil lasagna noodles (or regular noodles cooked according to package instructions)
25 - 1/2 cup grated mozzarella cheese (for topping)
26 - 2 tablespoons grated parmesan cheese (for topping)
27 - Fresh basil leaves, for garnish (optional)
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Toss zucchini, eggplant, red and yellow peppers, onion, and mushrooms with olive oil, oregano, salt, and black pepper. Spread evenly on the prepared sheet.
02 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and golden. Lower oven temperature to 375°F.
03 - Heat olive oil in a medium saucepan over medium heat. Add garlic and cook for 1 minute. Stir in crushed tomatoes, basil, thyme, sugar, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking constantly. Stir in nutmeg, salt, and pepper. Cook for 5–7 minutes until thickened. Remove from heat and incorporate mozzarella and parmesan cheeses until smooth.
05 - Spread a thin layer of tomato sauce in the bottom of a 9 x 13-inch baking dish. Layer noodles, half of the roasted vegetables, one-third of the cheese sauce, and one-third of the remaining tomato sauce. Repeat layering with noodles, remaining vegetables, cheese sauce, and tomato sauce. Top with final noodles, remaining cheese sauce, and sprinkle mozzarella and parmesan cheeses.
06 - Cover dish with foil and bake at 375°F for 30 minutes. Remove foil and bake an additional 15 minutes until golden and bubbling. Let stand 10–15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Advice:
01 -
- The roasted vegetables develop a deep sweetness that surprises anyone expecting bland vegetable lasagna.
- You can make the components ahead and assemble when you're ready, turning a weeknight into something restaurant-worthy.
- It reheats beautifully, so leftovers taste even better the next day.
02 -
- Don't skip letting the lasagna rest after baking; those 10 to 15 minutes make the difference between a slice that holds together and one that falls apart on the plate.
- Roasting vegetables at high heat first creates color and flavor you can't get any other way—it's not extra work, it's essential work.
- The cheese sauce thickens more as it cools, so if it seems a little loose when you remove it from heat, that's perfect; over-thickening it now means dry lasagna later.
03 -
- Let your roasted vegetables cool slightly before layering so the cheese sauce doesn't break from the heat.
- If your cheese sauce breaks (looks grainy), strain it through fine mesh and start fresh; it happens to everyone and there's no fixing it once it's baked.
- The resting time after baking isn't optional—it's what separates a restaurant-quality lasagna from a disappointing one.