Flavorful Veggie Lasagna

Baked layers of roasted vegetables, tangy tomato sauce, and silky béchamel meet in a golden, bubbling casserole that smells like Sunday dinner.

Scale

3 cups (450 g) mixed diced oven-roasted vegetables: zucchini, eggplant, bell pepper, and mushrooms
800 g (28 oz) crushed tomatoes for the tomato sauce
2 cups (500 ml) whole milk for the béchamel
3 tbsp (40 g) unsalted butter for the béchamel
3 tbsp (30 g) all-purpose flour for the béchamel
250 g (9 oz) lasagna noodles (about 12 sheets)
300 g (10.5 oz) shredded mozzarella
60 g (2 oz) grated Parmesan
2 tbsp (30 ml) olive oil
1 tsp kosher salt
½ tsp black pepper
½ tsp red pepper flakes
Fresh basil and oregano for seasoning

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Preheat the oven to 220°C (425°F). Toss vegetables with olive oil, salt, and black pepper; roast for 18–22 minutes.
Warm olive oil in a skillet; sauté onion for 5–6 minutes. Add garlic and red pepper flakes; cook for 30 seconds.
Stir in crushed tomatoes, salt, black pepper, and oregano; simmer for 12–15 minutes.
Melt butter in a saucepan; add flour to form a roux. Slowly whisk in milk and cook until thickened.
Spread a layer of tomato sauce on the bottom of a pan; layer noodles, roasted vegetables, béchamel, mozzarella, and more tomato sauce; repeat.
Cover the dish with foil and bake for 30 minutes at 180°C (350°F); remove foil and bake for another 15–20 minutes.
Let rest for 10 minutes before slicing.

Use whole milk in the béchamel for richness. For a vegan version, substitute with unsweetened soy or oat milk, vegan butter, and dairy-free cheese.