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.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the zucchini, eggplant, and bell peppers into thin strips and halve the cherry tomatoes.

Step 3

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.

Step 4

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.

Step 5

Lower the oven temperature to 375°F (190°C).

Step 6

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.

Step 7

Gradually pour in the milk, whisking constantly to avoid lumps. Cook while stirring until the sauce thickens, about 5-7 minutes.

Step 8

Add the ground nutmeg, 1 teaspoon of salt, and 1/2 cup of grated Parmesan cheese. Mix well and remove from heat.

Step 9

To assemble the lasagne, spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Remove from the oven and let the lasagne rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.

Nutrition Facts

Serving size	(3308.1g)

Amount per serving	% Daily Value*
Calories	4978.1

Total Fat 194.8g	0%
Saturated Fat 92.2g	0%
Polyunsaturated Fat 5.9g
Cholesterol 467.6mg	0%
Sodium 10797.0mg	0%
Total Carbohydrate 610.0g	0%
Dietary Fiber 44.5g	0%
Total Sugars 112.5g
Protein 207.2g	0%

Vitamin D 409.0IU	0%
Calcium 3949.2mg	0%
Iron 17.8mg	0%
Potassium 5564.1mg	0%

*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.

Source of Calories

Fat: 34.9%

Protein: 16.5%

Carbs: 48.6%