I finally perfected a Roasted Vegetable Lasagna Recipe that serves up an oozy cheesy white sauce and so much roasted veg you won’t miss meat.

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I love this roasted vegetable lasagne because it actually sings. I adore the way charred aubergines pile up with melty mozzarella, turning every forkful into a messy, glorious mouthful.

And I’m obsessed with that creamy white sauce that refuses to be boring. This hits like one of my favorite Vegetable Lasagne Recipes and also counts as a proper Roasted Vegetable Lasagna Recipe for anyone wanting bold dinner vibes.

I’ll admit I make it when I want food that’s loud, honest, and full of texture. No pretending.

Just roasted veg, cheese pulling, and unapologetic flavor. Every slice begs another bite, always.

Ingredients

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Olive oil — it helps everything roast nicely and gives a glossy finish.
Basically aubergines, smoky, meaty texture that soaks up flavours beautifully.
Courgettes, soft and slightly sweet, lightens the whole dish.
Red peppers, sweet, juicy strips that add bright colour and tang.
Mushrooms, earthy bite and meaty chew for extra texture.
Red onion, caramelises and adds a gentle sweet zing.
Garlic, aromatic punch that you’ll smell before you taste.
Plus balsamic, a quick tangy hit for deeper roast notes.
Salt and pepper, simple seasoning that makes everything pop.
Oregano, dried herb warmth that hints at classic Italian taste.
Basil, fresh green lift if you’ve got it on hand.
Butter, gives the béchamel a rich, silky mouthfeel.
Flour, thickens the sauce so it clings to layers.
Milk, creamy base that keeps the lasagne comfy and saucy.
Nutmeg, tiny pinch that makes the sauce feel cozy.
Ricotta, creamy, slightly tangy filling that keeps it light.
Mozzarella, gooey, stretchy cheese everyone fights for.
Parmesan, salty nutty finish that you grate over everything.
Lasagne sheets, the structure that holds all those layers together.
Parsley, fresh sprinkle for colour and a little fresh bite.

Ingredient Quantities

3 tbsp olive oil, plus extra for drizzling

2 medium aubergines (about 500g), sliced into 1cm rounds

2 medium courgettes (zucchini), sliced 1cm thick

2 large red peppers, deseeded and cut into strips

250g chestnut mushrooms, halved or quartered

1 large red onion, cut into wedges

3 garlic cloves, minced

1 tbsp balsamic vinegar (optional, for roasting)

Salt and freshly ground black pepper, to taste

1 tsp dried oregano

1 tsp dried basil or a small handful fresh basil, chopped

60g unsalted butter

60g plain (all purpose) flour

1 litre whole milk, warmed

a good pinch of freshly grated nutmeg

500g ricotta cheese

300g mozzarella, grated or torn into small pieces

50g Parmesan cheese, finely grated, plus extra for sprinkling

12-16 dried lasagne sheets (enough for a 23x33cm/9×13 inch dish) or fresh lasagne sheets

a small bunch of fresh parsley, chopped for garnish

How to Make this

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1. Preheat oven to 220C/425F. Toss aubergine, courgette, red peppers, mushrooms and red onion with 3 tbsp olive oil, minced garlic, balsamic vinegar if using, salt, pepper, oregano and basil. Spread on two baking trays and roast for 20-25 minutes until nicely charred and softened, turning once midway.

2. Reduce oven to 180C/350F. Lower the roasted veg’s temp by letting them sit while you make the sauce and cheeses, but leave juices on tray to keep lots of flavor.

3. Make the béchamel: melt 60g butter in a saucepan over medium heat, stir in 60g plain flour and cook for 1-2 minutes until it smells a little toasty but not brown. Gradually whisk in the warmed 1 litre milk so it stays smooth, simmer until thick and coat the back of a spoon, add a good pinch of nutmeg, season with salt and pepper.

4. Remove from heat and stir in 500g ricotta until smooth, then fold in 50g Parmesan and about 200g of the mozzarella (reserve the rest for topping). Taste and adjust salt and pepper, the ricotta will mellow the sauce so it should be a bit seasoned.

5. If using dried lasagne sheets, you can layer straight away if your béchamel is quite loose, or briefly soak sheets in hot water to make them pliable. Fresh sheets go straight in. Have 12-16 sheets ready to fit a 23x33cm/9×13 inch dish.

6. Assemble: spread a thin layer of béchamel on the bottom of the dish to stop sticking. Place the first layer of lasagne sheets, then a generous spoonful of béchamel-ricotta, a scatter of roasted vegetables and a sprinkle of mozzarella and Parmesan. Repeat to make 3 or 4 layers, finishing with a top layer of béchamel and the remaining mozzarella and extra Parmesan.

7. Drizzle a little olive oil over the top and cover loosely with foil. Bake at 180C/350F for 25 minutes, then remove foil and bake for another 15-20 minutes until bubbling and golden on top.

8. To avoid a soggy lasagne rest it for at least 15-20 minutes out of the oven before cutting. This helps the layers set so it slices neater.

9. Garnish with chopped fresh parsley and a little extra black pepper. If you like, finish under a hot grill for 2-3 minutes for an extra golden crust but keep an eye so it does not burn.

10. Serve warm with a simple salad and crusty bread. Leftovers reheat well in the oven at 180C/350F for 15-20 minutes or in slices in a skillet for a crisp edge.

Equipment Needed

1. Oven (set to 220C/425F then 180C/350F)
2. Two baking trays (rimmed) for roasting the veg
3. 23x33cm / 9×13 inch baking dish for the lasagne
4. Large saucepan for the béchamel
5. Whisk and wooden spoon or heatproof spatula
6. Mixing bowls (one for veggies, one for cheeses/sauce)
7. Sharp chef knife and cutting board
8. Cheese grater (for Parmesan and mozzarella) or box grater
9. Measuring scales and spoons (or measuring cups)

FAQ

Q: Can I make this ahead and freeze it?

A: Yes. Assemble the lasagne in an ovenproof dish, cover tightly with foil and freeze for up to 2 months. To bake from frozen, thaw in the fridge overnight then bake at 180C/350F for about 45-55 minutes until piping hot and bubbling. If baking straight from frozen add 20-30 minutes and keep it covered until the end so it doesn’t burn on top.

Q: Do I need to pre-cook the lasagne sheets?

A: No if you use fresh sheets or oven-ready dried sheets. For regular dried sheets you can layer them dry but they’ll work best if the sauce is nice and saucy so they can soften. If you prefer, quickly boil the dried sheets for 2-3 minutes to avoid any chance of them staying firm.

Q: Can I swap any of the vegetables?

A: Totally. Swap or add sweet potato, carrots, spinach or broccoli depending on what you have. Just cut to similar thickness and roast until tender so everything cooks evenly in the lasagne.

Q: How do I stop the top from burning before the centre is done?

A: Cover the lasagne with foil for the first 30-35 minutes of baking, then remove foil for the last 10-15 minutes to brown the top. If it’s getting too brown, loosely tent with foil again.

Q: My béchamel is lumpy, what went wrong and how do I fix it?

A: Lumps happen when flour and butter aren’t stirred smoothly or the milk is added too fast. Whisk the roux constantly, add warm milk slowly and keep whisking. If you still have lumps, pass the sauce through a sieve or use a stick blender to smooth it out.

Q: Can I make this vegetarian lasagne vegan or lower fat?

A: Yes. For vegan swap butter for vegan spread, use plant milk and a flour-based or blended cashew cream for the béchamel, and replace ricotta and mozzarella with tofu ricotta and vegan cheese. To cut fat keep the ricotta amount but use part-skim mozzarella and skip extra drizzling of oil.

Roasted Vegetable Lasagne Recipe Substitutions and Variations

Aubergines: swap with portobello mushrooms or thick slices of butternut squash if you want a meatier bite, or use sliced sweet potato for a sweeter flavour. They wont char the same but still roast nicely.
Courgettes (zucchini): use thinly sliced summer squash or eggplant in place, or try yellow squash for a slightly firmer texture. If you only have canned veg, drained roasted peppers can work too.
Ricotta: substitute with cottage cheese blended smooth for a similar texture, or use mascarpone for a richer, creamier filling; for a vegan option mix silken tofu with a squeeze of lemon and a pinch of salt.
Mozzarella/Parmesan: swap mozzarella with provolone or fontina for good melt and stretch, and use pecorino or Grana Padano in place of parmesan for a sharper nutty kick.

Pro Tips

1. Roast the veg on hot trays and don’t overcrowd them. Give each piece breathing room so they char instead of steam, and turn once halfway. If they look dry, splash a tablespoon of olive oil or a few drops of balsamic near the end. Let the trays rest and keep the juices for flavor, but cool them a bit so you dont wilt the cheese filling when you add them.

2. Make the béchamel a little looser than you think you need. It will thicken as it cools and again in the oven. If it goes too thick, whisk in a few tablespoons of warm milk to loosen it. Taste and season well because ricotta mutes saltiness; be bold with salt and pepper, and that pinch of nutmeg really helps.

3. If using dried sheets, briefly dunk them in hot water or lay them over the sink with hot tap water running until pliable. This prevents brittle edges and helps them fuse with the sauce. Also overlap slightly rather than forcing perfect fits; small gaps will be filled by the sauce.

4. Let it rest at least 20 minutes before cutting, and remove from the dish with a spatula if you want clean slices. For next-day leftovers, reheat covered in the oven at 180C/350F until heated through, then finish uncovered for 5 minutes to refresh the top. You can also crisp slices in a skillet for a great texture contrast.

Roasted Vegetable Lasagne Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally perfected a Roasted Vegetable Lasagna Recipe that serves up an oozy cheesy white sauce and so much roasted veg you won't miss meat.

Servings

servings

Calories

780

kcal

Equipment: 1. Oven (set to 220C/425F then 180C/350F)
2. Two baking trays (rimmed) for roasting the veg
3. 23x33cm / 9×13 inch baking dish for the lasagne
4. Large saucepan for the béchamel
5. Whisk and wooden spoon or heatproof spatula
6. Mixing bowls (one for veggies, one for cheeses/sauce)
7. Sharp chef knife and cutting board
8. Cheese grater (for Parmesan and mozzarella) or box grater
9. Measuring scales and spoons (or measuring cups)

Ingredients

3 tbsp olive oil, plus extra for drizzling
2 medium aubergines (about 500g), sliced into 1cm rounds
2 medium courgettes (zucchini), sliced 1cm thick
2 large red peppers, deseeded and cut into strips
250g chestnut mushrooms, halved or quartered
1 large red onion, cut into wedges
3 garlic cloves, minced
1 tbsp balsamic vinegar (optional, for roasting)
Salt and freshly ground black pepper, to taste
1 tsp dried oregano
1 tsp dried basil or a small handful fresh basil, chopped
60g unsalted butter
60g plain (all purpose) flour
1 litre whole milk, warmed
a good pinch of freshly grated nutmeg
500g ricotta cheese
300g mozzarella, grated or torn into small pieces
50g Parmesan cheese, finely grated, plus extra for sprinkling
12-16 dried lasagne sheets (enough for a 23x33cm/9×13 inch dish) or fresh lasagne sheets
a small bunch of fresh parsley, chopped for garnish

Directions

Preheat oven to 220C/425F. Toss aubergine, courgette, red peppers, mushrooms and red onion with 3 tbsp olive oil, minced garlic, balsamic vinegar if using, salt, pepper, oregano and basil. Spread on two baking trays and roast for 20-25 minutes until nicely charred and softened, turning once midway.
Reduce oven to 180C/350F. Lower the roasted veg’s temp by letting them sit while you make the sauce and cheeses, but leave juices on tray to keep lots of flavor.
Make the béchamel: melt 60g butter in a saucepan over medium heat, stir in 60g plain flour and cook for 1-2 minutes until it smells a little toasty but not brown. Gradually whisk in the warmed 1 litre milk so it stays smooth, simmer until thick and coat the back of a spoon, add a good pinch of nutmeg, season with salt and pepper.
Remove from heat and stir in 500g ricotta until smooth, then fold in 50g Parmesan and about 200g of the mozzarella (reserve the rest for topping). Taste and adjust salt and pepper, the ricotta will mellow the sauce so it should be a bit seasoned.
If using dried lasagne sheets, you can layer straight away if your béchamel is quite loose, or briefly soak sheets in hot water to make them pliable. Fresh sheets go straight in. Have 12-16 sheets ready to fit a 23x33cm/9×13 inch dish.
Assemble: spread a thin layer of béchamel on the bottom of the dish to stop sticking. Place the first layer of lasagne sheets, then a generous spoonful of béchamel-ricotta, a scatter of roasted vegetables and a sprinkle of mozzarella and Parmesan. Repeat to make 3 or 4 layers, finishing with a top layer of béchamel and the remaining mozzarella and extra Parmesan.
Drizzle a little olive oil over the top and cover loosely with foil. Bake at 180C/350F for 25 minutes, then remove foil and bake for another 15-20 minutes until bubbling and golden on top.
To avoid a soggy lasagne rest it for at least 15-20 minutes out of the oven before cutting. This helps the layers set so it slices neater.
Garnish with chopped fresh parsley and a little extra black pepper. If you like, finish under a hot grill for 2-3 minutes for an extra golden crust but keep an eye so it does not burn.
Serve warm with a simple salad and crusty bread. Leftovers reheat well in the oven at 180C/350F for 15-20 minutes or in slices in a skillet for a crisp edge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.