Sunday Slow Roasted Vegetable Lasagna

Name: Sunday Slow Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 2 zucchini, sliced; 1 bell pepper, diced; 1 eggplant, cubed; 1 onion, sliced; 3 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups milk; 1/4 teaspoon nutmeg; Salt and pepper to taste; 1 cup grated Parmesan cheese; 9 lasagna noodles; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; Fresh basil leaves for garnish

Highlighted under: Comfort Food

When I think of comfort food, nothing quite compares to a warm slice of lasagna. This Sunday Slow Roasted Vegetable Lasagna has become a favorite in my home, not just because of its vibrant layers of rich flavors but also due to the way it brings family together around the table. I love spending a lazy afternoon roasting vegetables and layering them with creamy béchamel and cheesy goodness. It’s a hearty dish that always leaves us feeling satisfied and a little indulgent, perfect for Sunday gatherings.

Created by

Tabitha Green

Last updated on 2026-01-14T02:40:12.027Z

As I prepared this lasagna, I was reminded of the beauty of roasted vegetables. The slow roasting intensifies their flavors, creating a depth that fresh vegetables simply can't match. Each layer of this dish not only delivers vibrant colors but also a medley of textures that keeps each bite interesting. The secret? A hint of nutmeg in the béchamel, which perfectly complements the earthy vegetables.

While assembling the lasagna, I love mixing additional fresh herbs like basil and thyme directly into the cheese mixture. This infuses every layer with a freshness that elevates the dish. It’s not just about warming up the oven; it’s about creating a dish that feels like a hug to everyone at the table.

        Why You'll Love This Recipe
        Layers of deliciously roasted seasonal vegetables
Creamy béchamel sauce that elevates each bite
Perfect for meal prepping or feeding a crowd

      

Maximizing Flavor in Your Roasted Vegetables

Roasting vegetables is a transformative technique that enhances their natural sweetness and flavor. For this lasagna, choosing seasonal vegetables like zucchini, bell peppers, and eggplants ensures that each layer bursts with freshness. I recommend cutting the vegetables into uniform sizes to ensure even cooking. If you want a deeper flavor, consider adding a drizzle of balsamic vinegar or a sprinkle of smoked paprika before roasting, which will contribute additional layers of complexity to your dish.

One common issue when roasting is overcrowding the baking sheet, which can lead to steaming instead of roasting. For the best results, use two baking sheets if necessary. It's key to allow space between the vegetable pieces, so they caramelize beautifully. Keep an eye on them during the last few minutes—look for golden edges and a fragrant aroma, indicating they’re ready to bring that vibrant flavor to your lasagna.

Perfecting the Béchamel Sauce

The béchamel sauce in this lasagna not only adds creaminess but also serves as a glue that holds the layers together. When preparing this white sauce, ensure you whisk constantly while adding the milk; this prevents lumps from forming and results in a smooth, glossy texture. If you prefer a thicker sauce, you can allow it to simmer a bit longer, but be cautious not to overcook it, as this could lead to a grainy texture.

Nutmeg is a classic addition to béchamel and adds a subtle complexity to the flavor. However, if you're sensitive to nutmeg, feel free to omit it. Alternatively, a pinch of garlic powder can give the béchamel an interesting twist, complementing the roasted vegetables nicely. Also, you can substitute some of the milk with vegetable broth for a lighter flavor, making it a delightful base that enhances all the components of the lasagna.

Storing and Serving Your Lasagna

This Sunday Slow Roasted Vegetable Lasagna is an excellent candidate for make-ahead meals. You can assemble it up to a day in advance and store it in the refrigerator, covered tightly with foil. When you’re ready to enjoy it, simply pop it into the oven. Just remember to add an extra 10-15 minutes to the baking time since it will be going in cold. For longer-term storage, consider freezing the lasagna before baking; just wrap it tightly in plastic wrap and then in aluminum foil.

When ready to serve, I recommend letting the lasagna rest for at least 10 minutes after baking. This cooling period allows the layers to firm up and makes it easier to slice without falling apart. Garnish with fresh basil leaves just before serving for a pop of color and a fresh herb flavor that brightens each slice. Pair this hearty dish with a simple side salad or crusty bread to complete the meal.

Ingredients

For the Roasted Vegetables

2 zucchini, sliced
1 bell pepper, diced
1 eggplant, cubed
1 onion, sliced
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano

For the Béchamel Sauce

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon nutmeg
Salt and pepper to taste
1 cup grated Parmesan cheese

For the Lasagna

9 lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
Fresh basil leaves for garnish

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine zucchini, bell pepper, eggplant, onion, garlic, olive oil, oregano, salt, and pepper. Spread the mixture on a baking sheet and roast for about 30 minutes, until tender and caramelized.

Prepare the Béchamel Sauce

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually add milk, whisking until smooth. Bring to a simmer, then stir in nutmeg, salt, pepper, and Parmesan cheese until melted and creamy.

Layer the Lasagna

In a baking dish, spread a layer of the béchamel sauce, followed by three lasagna noodles. Add half of the roasted vegetables, a layer of ricotta, a sprinkle of mozzarella, and another layer of béchamel. Repeat the layers, ending with béchamel and remaining mozzarella on top.

Bake the Lasagna

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Let it cool for 10 minutes before serving.

Pro Tips

For extra flavor, consider adding fresh herbs like basil or parsley between the layers. You can also prep this lasagna a day ahead
just store it in the refrigerator and bake it fresh on the day you plan to serve it.

Variations to Try

While this recipe features a delightful combination of vegetables, feel free to customize it based on your preferences or what you have on hand. You can add roasted mushrooms for an earthier flavor or substitute spinach for a different texture and nutrient boost. Just be mindful of cooking down any watery vegetables, like zucchini, to avoid a soggy lasagna.

If you're looking for a richer flavor profile, consider mixing in some sautéed onions or leeks with the roasted vegetables. They bring a sweetness and depth that enhance the overall taste. You can also experiment with different types of cheese, such as Gruyère or feta, to add a unique twist that differentiates your lasagna each time you make it.

Troubleshooting Common Issues

If you notice that your lasagna is overly saucy or watery, the remedy often lies in the vegetables. Make sure to roast them sufficiently until caramelized, which reduces their moisture significantly. It's also wise to avoid layering too much béchamel sauce; keep it thin between layers to achieve a balanced texture.

For a perfectly baked top, if the cheese isn’t browning as desired in the last portion of baking, you can switch to a broil setting for a couple of minutes. Just keep a close watch, as this can go from perfectly golden to burnt very quickly. An extra sprinkle of cheese on top can help with browning while adding a deliciously cheesy crust.

Questions About Recipes

→ Can I use gluten-free noodles for this lasagna?

Yes, you can substitute regular lasagna noodles with gluten-free options. Ensure they are cooked according to the package instructions before layering.

→ What other vegetables can I use?

Feel free to experiment! Spinach, mushrooms, or even butternut squash can be delicious additions to this lasagna.

→ How do I store leftover lasagna?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

→ Can I prepare this lasagna ahead of time?

Absolutely! Prepare and assemble the lasagna, then cover it and refrigerate for up to 24 hours before baking.