Name: Creamy Vegetable Lasagna Bake with White Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 large zucchini, thinly sliced into half-moons; 1 large yellow squash, thinly sliced into half-moons; 1 red bell pepper, cored, seeded, and thinly sliced; 1 cup cremini mushrooms, sliced; 1 medium sweet onion, thinly sliced; 1 teaspoon dried Italian seasoning; ½ teaspoon garlic powder; Salt and freshly ground black pepper to taste; 6 tablespoons unsalted butter; 6 tablespoons all-purpose flour; 4 cups whole milk, warmed; ½ teaspoon nutmeg, freshly grated if possible; ¼ teaspoon white pepper; 15 lasagna noodles (oven-ready or traditional, cooked al dente); 15 ounces ricotta cheese; ½ cup grated Parmesan cheese, plus extra for topping; 1 large egg, lightly beaten; 2 cloves garlic, minced; ¼ cup fresh parsley, chopped; 8 ounces fresh mozzarella cheese, thinly sliced or shredded; 4 ounces shredded provolone cheese (optional)

👩‍🍳 Instructions

1
Preheat oven to 400°F (200°C). On a large baking sheet, toss zucchini, yellow squash, red bell pepper, mushrooms, and onion with olive oil, Italian seasoning, garlic powder, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized; set aside.
2
For the béchamel: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in warm milk until smooth. Continue whisking as sauce thickens, 5-7 minutes. Stir in nutmeg, white pepper, and salt; remove from heat.
3
For the ricotta filling: In a bowl, combine ricotta, ½ cup Parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Mix well.
4
Assemble: Lightly grease a 9x13-inch baking dish. Spread about ½ cup béchamel on the bottom. Layer with 3-4 lasagna noodles, half of the ricotta mixture, half of the roasted vegetables, 1 cup béchamel, and half of the mozzarella/provolone.
5
Repeat layers: noodles, remaining ricotta, remaining roasted vegetables, 1 cup béchamel, and remaining mozzarella/provolone. Top with a final layer of noodles, remaining béchamel, and extra Parmesan.
6
Bake: Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, or until golden and bubbly. Let rest 10-15 minutes before serving.

💡 Notes

Leftovers store well in the fridge for 3-4 days. This lasagna can also be assembled and refrigerated for up to 24 hours before baking, or frozen baked and cooled for up to 2-3 months. For best results, ensure milk for béchamel is warm to avoid lumps.

Creamy Vegetable Lasagna Bake: A Hearty White Sauce Wonder

Creamy Vegetable Lasagna Bake with White Sauce

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

Rate This Recipe