Meatless Roasted Vegetables Lasagna

by Erica Dinho on May 25, 2011

Roasted Vegetables Lasagna

Delicious layers of pasta with a creamy white sauce, then layered with a colorful combination of roasted red bell peppers, onions, green peppers, zucchini slices, and wonderful homemade tomato sauce. Finally, a delicious combination of melted mozzarella and asiago cheese rounds up the flavor of this beautiful meatless lasagna!

Buen provecho!



(About 10-12 servings)

  • 1 pound lasagna noodles
  • Olive oil
  • Salt and pepper
  • 2 large onions, sliced
  • 4 green zucchini, sliced
  • 3 large red bell peppers, sliced
  • 3 green peppers, sliced
  • 5 garlic cloves, minced
  • Handful of fresh thyme
  • 3 cups milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • Freshly grated nutmeg, to taste
  • 2 1/2 cups tomato sauce
  • 1 pound whole-milk mozzarella cheese, shredded
  • 2 cups grated Asiago cheese


  1. Put the vegetables in a baking dish lined with baking paper to prevent them from sticking. Drizzle with olive oil and add the garlic and thyme, season with salt and pepper.
  2. Use your hands to mix well then, roast for 20-30 minutes. Set aside.
  3. Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente, 8 to 10 minutes.
  4. Drain and rinse with cold water to cool. Drain again and lay the noodles on a baking sheet and cover with a wet towel.
  5. In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter.
  6. Stir the flour into the butter and cook, stirring, for about 2 minutes. Remove from the heat and gradually whisk in the hot milk.
  7. Set over medium-low heat and cook, stirring, until thick and smooth, about 3 minutes. Season with salt, pepper and add the nutmeg. Remove the sauce from the heat. Set aside.
  8. Preheat oven to 375°F. Grease a 9-by-13-inch baking dish with olive oil.
  9. Cover the bottom of the prepared dish with a layer of the noodles.
  10. Spoon one-third of the tomato sauce over the noodles. Top with one-third of the roasted vegetables and then with one-third of the white sauce. Sprinkle the mozzarella and asiago cheese evenly over the white sauce. Repeat the layering twice.
  11. Bake until golden and bubbling, about 40 to 45 minutes. Let stand for 15 minutes, then cut into squares and serve.
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{ 9 comments… read them below or add one }

1 norma May 25, 2011 at 10:08 AM

This is the all time comfort food…and healthy too. Have a great Memorial Weekend!


2 gloria May 25, 2011 at 11:08 AM

Hi Erica, love this look really dleicious! gloria


3 Simply Life May 25, 2011 at 7:57 PM

oh YUM! I would love a giant piece of this!!!


4 tasteofbeirut May 26, 2011 at 10:53 AM

I love this vegetable lasagne, lighter than the meat-filled one and just as delicious!


5 Stevie May 26, 2011 at 8:44 PM

I love it that you mix mozzarella with Asiago cheese in this classic dish. It sounds extra good and more interesting than regular lasagna. Thanks, too, for cooking vegetarian. I’m a big fan.


6 rebecca subbiah May 27, 2011 at 10:11 AM

this looks so good I have been on a lasagna kick lately


7 jay May 27, 2011 at 9:58 PM

wat a gorgeous dish..absolutely delicious..
first time here..awesome space you your presentation..
excellent cliks..
Am yur happy subscriber now..:)
do stop by mine sometime..” rel=”nofollow”>Tasty Appetite” rel=”nofollow”>Event: Letz Relishh Ice Creams


8 grace May 28, 2011 at 4:18 PM

who needs meat? this is a great vegetarian option, erica!


9 Karen June 5, 2011 at 11:00 AM

I love meatless meals and with all these roasted veggies in this, it just looks wonderful!


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