Description
Hearty, cheesy, and loaded with vibrant veggies—this Vegetable Lasagna is comfort food with a fresh twist. Creamy béchamel, savory marinara, and a rainbow of vegetables are layered between tender noodles for a satisfying, make-ahead meal that feeds a crowd and tastes even better the next day.
Ingredients
For the Béchamel:
½ cup butter
½ cup flour
4 cups milk
1 cup grated Parmesan cheese
Pinch of grated nutmeg
Kosher salt & black pepper
For the Vegetables:
4 tbsp olive oil
1 yellow onion, diced
2 large carrots, diced
4 cups mixed chopped vegetables (zucchini, squash, eggplant, bell pepper, mushrooms)
24 oz marinara sauce
1 cup grated Parmesan cheese
Salt & pepper to taste
Remaining Ingredients:
1 package (9 oz) no-boil lasagna noodles
1½ lbs shredded mozzarella cheese
1 cup grated Parmesan cheese (extra)
1 recipe basil vinaigrette (for serving)
Instructions
Make the Béchamel: In a saucepan, melt butter over medium heat. Whisk in flour, cooking for 1–2 minutes. Gradually whisk in milk. Cook, stirring, until thickened (~5–7 minutes). Stir in Parmesan, nutmeg, salt, and pepper.
Cook the Vegetables: In a large skillet, heat olive oil. Sauté onion and carrots until softened, about 5 minutes. Add remaining chopped vegetables, season, and cook until tender, about 10 more minutes. Stir in marinara sauce and 1 cup Parmesan.
Assemble Lasagna: In a 9×13″ baking dish, spread a layer of béchamel. Add noodles, then vegetable sauce, mozzarella, and repeat. Top with béchamel, remaining mozzarella, and extra Parmesan.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 15–20 minutes until golden and bubbling. Let rest 10 minutes before slicing.
Serve: Drizzle with basil vinaigrette for a fresh finish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450/serving
- Sugar: 6g/serving
- Fat: 22g/serving
- Carbohydrates: 45g/serving
- Fiber: 5g/serving
- Protein: 20g/serving