Vegetable Bechamel Lasagne
Indulge in the comforting layers of this Vegetable Béchamel Lasagne, a vibrant twist on a classic Italian favorite. Packed with roasted zucchini, eggplant, bell peppers, and sweet cherry tomatoes, this recipe brings a burst of flavor and color to your table. Each layer is smothered in a rich, creamy béchamel sauce infused with just a hint of nutmeg and Parmesan cheese, creating a luscious balance of textures. Topped with golden, bubbly mozzarella and fresh basil, this vegetarian lasagne is perfect for family dinners, special gatherings, or meal prep. Simple to assemble and oven-baked to perfection, this hearty dish is an irresistible way to celebrate the versatility of fresh vegetables. Keywords: vegetable lasagne, béchamel sauce, vegetarian dinner idea, roasted vegetable recipe, creamy lasagne recipe.
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets (no-boil or traditional)
- 1 medium Zucchini
- 1 medium Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Milk (whole or 2%)
- 0.25 teaspoons Ground nutmeg
- 1 cup Grated Parmesan cheese
- 2 cups Mozzarella cheese, shredded
- 6 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Slice the zucchini, eggplant, and bell peppers into thin strips and halve the cherry tomatoes.
Toss the vegetables in a large bowl with olive oil, minced garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and dried oregano.
Spread the vegetables on a baking sheet lined with parchment paper and roast for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized. Remove and set aside.
Lower the oven temperature to 375°F (190°C).
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it forms a smooth paste.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook while stirring until the sauce thickens, about 5-7 minutes.
Add the ground nutmeg, 1 teaspoon of salt, and 1/2 cup of grated Parmesan cheese. Mix well and remove from heat.
To assemble the lasagne, spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.
Layer lasagne sheets over the sauce, followed by a layer of roasted vegetables, and then a layer of béchamel sauce. Sprinkle mozzarella cheese over the top.
Repeat the layers (sheets, vegetables, sauce, cheese) until all the ingredients are used, ending with a layer of béchamel sauce and a generous sprinkle of mozzarella and the remaining Parmesan cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Then uncover and bake for another 15 minutes, or until the top is golden and bubbly.
Remove from the oven and let the lasagne rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 8334 mg | 362% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 99.2 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 3870 mg | 298% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 5030 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
