Layers of tender pasta, a silky white sauce, vibrant roasted vegetables and a rich tomato sauce come together in this meatless roasted vegetable lasagna. Red bell peppers, onions, green peppers and sliced zucchini are roasted to concentration, then layered with homemade tomato sauce and finished with a blend of melted mozzarella and Asiago for a satisfying, family-friendly main course.
Buen provecho!
Meatless Roasted Vegetables Lasagna
Erica Dinho
Print Recipe
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Pin Recipe
Course
Main Course
Main Course
Cuisine
International
International
Servings
6 servings
6 servings
Calories
895 kcal
895 kcal
Ingredients
- 1 pound lasagna noodles
- Olive oil
- Salt and pepper
- 2 large onions, sliced
- 4 zucchini, sliced
- 3 large red bell peppers, sliced
- 3 green peppers, sliced
- 5 garlic cloves, minced
- Handful of fresh thyme
- 3 cups milk
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- Freshly grated nutmeg, to taste
- 2 ½ cups tomato sauce
- 1 pound whole-milk mozzarella, shredded
- 2 cups grated Asiago cheese
Instructions
- Put the sliced vegetables in a baking dish lined with parchment. Drizzle with olive oil, add the minced garlic and thyme, and season with salt and pepper. Toss with your hands to coat evenly and roast for 20–30 minutes, until tender and slightly caramelized. Set aside.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, about 8–10 minutes. Drain, rinse with cold water to stop the cooking, then lay the noodles on a baking sheet and cover with a damp towel to keep them from drying out.
- For the white sauce (béchamel): heat the milk in a saucepan until just below boiling. In a separate pan over medium-high heat, melt the butter, stir in the flour and cook for about 2 minutes. Remove from heat and gradually whisk in the hot milk. Return to medium-low and cook, stirring, until thick and smooth, about 3 minutes. Season with salt, pepper and a pinch of freshly grated nutmeg. Remove from heat and set aside.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil. Cover the bottom of the dish with a layer of noodles. Spoon one-third of the tomato sauce over the noodles, top with one-third of the roasted vegetables, then spread one-third of the white sauce over that. Sprinkle a portion of the mozzarella and Asiago evenly over the white sauce. Repeat these layers two more times, finishing with cheese on top.
- Bake until the top is golden and the lasagna is bubbling, about 40–45 minutes. Let the lasagna rest for 15 minutes before cutting into squares and serving.
Nutrition
Calories: 895kcal
Carbohydrates: 89g
Protein: 48g
Fat: 39g
Saturated Fat: 23g
Sodium: 1618mg
Fiber: 8g
Sugar: 22g
Vitamin A: 3993IU
Vitamin C: 158mg
Calcium: 990mg
Iron: 4mg
Carbohydrates: 89g
Protein: 48g
Fat: 39g
Saturated Fat: 23g
Sodium: 1618mg
Fiber: 8g
Sugar: 22g
Vitamin A: 3993IU
Vitamin C: 158mg
Calcium: 990mg
Iron: 4mg
Keyword
lasagna, meatless recipe
lasagna, meatless recipe
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