The Pioneer Woman Tasty Kitchen
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Roasted Vegetable Lasagna

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Intermediate

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Description

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13×9 baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.

3 Comments

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mikovach on 10.17.2011

Very good! Next time I will use more veggies though…I like a lot of veggies!

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culinarycapers on 4.7.2010

I make a white lasagna that’s very similer, I put a little celery seed and a bay leaf in the bachamel along with the nutmeg. Your recipe looks delish and a wonderful picture! and I like that it has no ricotta, I always put it in mine because I think people expect it, I am going to leave it out this time!

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DessertForTwo on 4.7.2010

This looks delicious! Can’t wait to try it! Thanks for sharing!

3 Reviews

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Mira on 6.30.2014

Huge disappointment. The recipe needs to be revised. There was not enough vegetables at all for layering. It was also very bland. It was a lot of work and ended up being very boring. If you want to make this double or triple the vegetables!

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mikovach on 10.17.2011

Very, very good!! I loved it!

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sabrinaf on 8.25.2011

This was so good. My husband hates squash and he’s been taking the leftovers to work all week. This is so good and tastes like an alfredo lasagna.

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