Roasted Vegetable Lasagna Cheese (Printable)
Oven-baked layers of roasted vegetables, creamy cheese sauce, and tender pasta for a hearty meal.
# What You 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 cooked noodles per 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 Make:
01 - Preheat oven to 425°F. Toss zucchini, eggplant, bell peppers, onion, and mushrooms with olive oil, oregano, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast 25 to 30 minutes, stirring halfway, until tender and golden. Reduce oven temperature to 375°F.
02 - Heat olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Stir in crushed tomatoes, basil, thyme, sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, then add nutmeg, salt, and pepper. Stir constantly until thickened, about 5 to 7 minutes. Remove from heat and stir in mozzarella and parmesan until smooth.
04 - Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish. Layer noodles, half the roasted vegetables, one-third of the cheese sauce, and one-third of the remaining tomato sauce. Repeat layers and finish with a final layer of noodles topped with the remaining cheese sauce. Sprinkle mozzarella and parmesan cheeses on top.
05 - Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake an additional 15 minutes until golden and bubbling. Let rest 10 to 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The roasted vegetables turn golden and caramelize, becoming so flavorful you won't miss anything else.
- That creamy cheese sauce is thick enough to hold everything together but silky on your tongue.
- You can prep everything ahead and bake it when you're ready, which means less stress and more time with your guests.
02 -
- Don't skip the resting time at the end, or your lasagna will fall apart when you slice it and look like a mess on the plate.
- If your cheese sauce seems thin, you didn't cook the roux long enough or you're not whisking milk in slowly enough—the fix is to keep stirring and be patient.
03 -
- Buy pre-shredded cheese if it saves you time—yes, it has anti-caking agents, but it melts fine and no one will know the difference.
- Taste your tomato sauce and cheese sauce separately before assembling so you can adjust seasoning, because you can't fix it once it's in the dish.