Roasted-Vegetable Lasagne

Name: Roasted-Vegetable Lasagne
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 whole large eggplant; 3 tablespoons extra-virgin olive oil; 2 whole medium zucchini; 2 whole red bell peppers; ½ teaspoon black pepper; 1¾ teaspoons salt; 2 cloves garlic; 3 tablespoons unsalted butter; ¼ cup all-purpose flour; 3½ cups whole milk; 3 ounces Italian Fontina; 1 ounces Parmigiano-Reggiano; 3 tablespoons fresh basil; 5 pieces no-boil lasagne noodles

A delicious vegetarian lasagne featuring layers of roasted eggplant, zucchini, and bell peppers in a creamy béchamel sauce with Fontina and Parmigiano-Reggiano cheese. Perfect for a comforting Italian meal.

6 servings

2 hr 25 min

Published October 4, 2025

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Ingredients

•1 whole large eggplant
•3 tablespoons extra-virgin olive oil
•2 whole medium zucchini
•2 whole red bell peppers
•½ teaspoon black pepper
•1¾ teaspoons salt
•2 cloves garlic
•3 tablespoons unsalted butter
•¼ cup all-purpose flour
•3½ cups whole milk
•3 ounces Italian Fontina
•1 ounces Parmigiano-Reggiano
•3 tablespoons fresh basil
•5 pieces no-boil lasagne noodles

Cooking Instructions

1.
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
10 min
2.
Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
40 min
3.
While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
20 min
4.
Soak noodles in hot water just until pliable, 8 to 10 minutes.
10 min
5.
Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
15 min
6.
Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.
50 min

Ingredients

•1 whole large eggplant

•3 tablespoons extra-virgin olive oil

•2 whole medium zucchini

•2 whole red bell peppers

•½ teaspoon black pepper

•1¾ teaspoons salt

•2 cloves garlic

•3 tablespoons unsalted butter

•¼ cup all-purpose flour

•3½ cups whole milk

•3 ounces Italian Fontina

•1 ounces Parmigiano-Reggiano

•3 tablespoons fresh basil

•5 pieces no-boil lasagne noodles

Cooking Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

10 min

Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.

40 min

While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.

20 min

Soak noodles in hot water just until pliable, 8 to 10 minutes.

10 min

Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.

15 min

Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

50 min