This vegetable lasagna with bechamel sauce is a delicious, family-style pasta dish packed with any vegetables you like – really anything – a creamy bechamel sauce and cheese!
This recipe for vegetable lasagna with bechamel sauce is made almost exclusively with pantry ingredients, and it’s about using up what you already have in the house, like small amounts of various leftover veggies, vegetable stems (for instance, from broccoli or cauliflower), frozen veggies, and so on. The cheese choice is versatile - you can use a mix of leftovers, grated cheese scraps, or anything you like.
The homemade bechamel sauce gives it a rich, velvety texture, while the veggies add texture, depth, and flavor. Using no-boil noodles saves time. Leftovers are great, too - this vegetable bechamel lasagna is delicious the next day!
Check out more cheesy pasta bakes like Leftover Pasta Bake, Chorizo Pasta Bake, or Mac and Cheese with Cream Cheese.
Ingredients: 17 + oil and spices
Prep time: 40 minutes
Cooking time: 1 hour 30 minutes
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Recipe ingredients
Vegetables: This lasagna is loaded with a variety of veggies. I used onion, garlic, eggplant, zucchini, bell pepper, carrots, and one potato. You can use pretty much anything you want!!! To make the veggie sauce, you will also need canned tomatoes, tomato paste, and some herbs and spices.
- I bought one eggplant and one zucchini this time and filled up the needed veg with peppers, carrots, and even one potato, which, by the way, is uncommon in a lasagna recipe but works great here, adding more creaminess and comfort.
- If you have some more zucchini, try these Zucchini and Corn Fritters; they are amazing!
Bechamel sauce: The star of this lasagna is the béchamel sauce, giving it that creamy, comforting base. To make it, you’ll need good butter, all-purpose flour, milk, nutmeg, salt, and pepper. Check out this White Cheddar Mac and Cheese made with bechamel.
Use no-boil lasagna noodles for ease and time-saving.
Cheese: Use your favorite grated cheese, like Gouda or mozzarella, to finish off the layers with a golden, melty topping. Cheddar, Parmesan, or another type of good-melting, tasty cheese you like, are all great.
- Pre-packaged shredded cheese often contains additives to keep it from sticking together. That prevents it from melting smoothly. For the best results, always grate cheese fresh when you can.
For full details on the ingredients and quantities, check the recipe card.
How to make vegetable lasagna with bechamel sauce?
Vegetable sauce
Chop vegetables: Dice the eggplant, zucchini, bell pepper, carrot, and potato, and set them aside in a large bowl. Finely chop the onion, and mince the chili and garlic separately.
Step #1: Sauté the onion until translucent. Add garlic, chili, and tomato paste, stirring for another minute.
Step #2: Add the diced vegetables, sugar, spices, salt, and pepper. Stir to combine.
Step #3: Add tomatoes and stir well.
Step #4: Simmer, stirring occasionally, until the vegetables are soft. Adjust the taste with balsamic vinegar, salt, and pepper.
Bechamel sauce
Step #5: Melt the butter in a small saucepan, then stir in the flour and cook for about 1 minute until lightly golden.
Step #6: Slowly whisk in the milk to prevent lumps. Simmer over low heat, stirring, until the sauce thickens. Season with nutmeg, salt, and pepper.
Assemble vegetable bechamel lasagna
Step #7: Cover the bottom of the baking dish with a thin layer of bechamel sauce.
Step #8: Add 3 lasagna sheets.
Step #9: Add ⅓ of the vegetable sauce and even it with a spoon.
Step #10: Cover with a layer of grated cheese.
Step #11: Without disturbing the layer of cheese too much, add ⅓ of the bechamel sauce. Repeat to have 3 layers and finish with grated cheese.
Step #12: Bake for 30-40 minutes. Rest for 10-15 minutes before serving.
Recipe tips
Roasted vegetables: Roasting your vegetables (like the peppers, zucchini, or eggplant) before adding them to the lasagna will bring out their natural sweetness and add a deeper flavor. Make the tomato sauce with only onions, garlic, and chili, and once it’s cooked, add the roasted vegetables.
Add cooked vegetable leftovers to the tomato sauce once the sauce is finished cooking.
Resting lasagna before serving is essential because it allows the layers to set and firm up, making it easier to cut and serve. It also helps the flavors to meld together. If you serve it immediately, the sauce and cheese can be too runny, and the lasagna might fall apart. Resting for 10-15 minutes helps everything hold together and improves the texture.
Make ahead, store, and reheat
Prep ingredients ahead: If you have time, chop your vegetables and prepare the béchamel sauce a day ahead. This makes assembling the lasagna quicker and easier. Refrigerate the cooled sauce and the chopped veggies in separate airtight containers.
To store lasagna, let it cool completely, then cover it tightly with foil or plastic wrap. Keep it in the fridge for up to 3-4 days, or freeze it for 2-3 months.
For reheating, bake in a preheated oven at 350°F (175°C) for 20-25 minutes, covering with foil and uncovering for the last few minutes for a crispy top. If you're in a rush, use the microwave for 2-3 minutes on a microwave-safe plate or reheat slices in a covered skillet over medium heat.
Freeze unbaked lasagna
Assemble the dish as instructed, then cover the bechamel vegetable lasagna tightly with plastic wrap, ensuring it’s sealed to prevent freezer burn. After that, wrap it again with aluminum foil for extra protection. Store it in the freezer for up to 3 months.
When you're ready to bake, preheat your oven to 375°F (190°C). Remove the plastic wrap, but cover the frozen lasagna with foil and place it in the oven. Bake it for 60-75 minutes or until it is hot and bubbling. For a browned top, remove the foil in the last 10-15 minutes of baking. Let rest.
What to serve with lasagna?
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📖 Recipe
Vegetable Lasagna with Bechamel Sauce
Equipment
- Baking dish of about 12x8 inches (31x21 cm)
- Large saucepan
- Small saucepan
- Whisk
Ingredients
Vegetable sauce:
- 1 medium eggplant Note 1
- 1 medium zucchini
- 1 red bell pepper
- 1 medium carrot
- 1 small to medium potato
- 1 medium onion
- 2 garlic cloves
- 1 red chili medium heat, Note 2
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cans chopped tomatoes 14 oz each (400 g)
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon rosemary
- 1 teaspoon granulated sugar
- 1 teaspoon balsamic vinegar
- ½ teaspoon fine sea salt more to taste
- ¼ teaspoon ground black pepper
Bechamel sauce:
- 3 ½ tablespoons butter
- ⅓ cup all-purpose flour
- 2 ¾ cup whole milk
- a few gratings of nutmeg
- ½ teaspoon fine sea salt more to taste
- ¼ teaspoon ground black pepper more to taste
Lasagna layers:
- 9 sheets no-boil lasagna noodles Note 3
- 2 cups mozzarella shredded, 7 oz (200 g), Note 4
- 1 ½ cup cheese shredded, such as Cheddar or Gouda 7 oz (150 g)
Instructions
Vegetable sauce:
- Chop the vegetables: Dice the eggplant, zucchini, bell pepper, carrot, and peeled potato. Set them aside in a large bowl. Finely chop the onion and set it aside. Finely mince the chili and the garlic and set them aside, separate from the rest of the veggies.1 medium eggplant + 1 medium zucchini + 1 red bell pepper + 1 medium carrot + 1 small to medium potato + 1 medium onion + 2 garlic cloves + 1 red chili
- Sauté: Heat the oil in the large saucepan. Saute the onion for about 2 minutes or until translucent. Add garlic, chili, and tomato paste, and stir for another minute.2 tablespoons olive oil + 1 tablespoon tomato paste
- Simmer vegetable sauce: Add the diced vegetables, sugar, all the spices, salt, and pepper. Stir well to combine. Add the tomatoes and stir again. Bring to a boil, lower the heat, and simmer for about 40 minutes until the vegetables are soft. Stir occasionally. Adjust the taste with balsamic vinegar, salt, and pepper.vegetables + 1 teaspoon granulated sugar + 1 teaspoon oregano + 1 teaspoon thyme + ½ teaspoon rosemary + 2 cans chopped tomatoes + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon balsamic vinegar
Bechamel sauce:
- Make bechamel: Melt the butter in a small saucepan. Sprinkle in the flour and cook for about 1 minute, stirring, until the flour turns light golden. Slowly add the milk, whisking continuously to prevent lumps.3 ½ tablespoons butter + ⅓ cup all-purpose flour + 2 ¾ cup whole milk
- Simmer the béchamel sauce over low heat, stirring constantly, for a few minutes, until it slightly thickens. Season with nutmeg, salt, and pepper.a few gratings of nutmeg + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Assemble bechamel lasagna:
- Preparations: Preheat the oven to 375°F/ 180°C. Butter the baking dish lightly. Mix the two types of cheese in a bowl.2 cups mozzarella + 1 ½ cup cheese
- First lasagna layer: Cover the base of the baking dish with 3-4 tablespoons of bechamel sauce. Add 3 lasagna sheets (See Note 3). Add ⅓ of the vegetable sauce in an even layer. Cover with ⅓ of the shredded cheese, and carefully, without disturbing the layer of cheese too much, add ⅓ of the bechamel sauce.3-4 tablespoon bechamel + 3 from 9 sheets no-boil lasagna noodles + ⅓ vegetable sauce + ⅓ cheese + ⅓ bechamel
- Second lasagna layer: Add 3 lasagna sheets, ⅓ of the vegetable sauce, ⅓ of the cheese, and ⅓ of the bechamel.
- Third lasagna layer: Cover with 3 lasagna sheets, remaining vegetable sauce, and remaining bechamel sauce. Cover evenly with remaining shredded cheese.
- Bake vegetable bechamel lasagna for 30-40 minutes or until you can easily pierce the noodles with a fork. Rest for 10-15 minutes before serving.
Notes
- Vegetables: You can use almost any vegetables you like, including leftover stems from broccoli or cauliflower. You’ll need about 1.7-2 lbs (800-900 g) of various vegetables.
- Chili: You can leave it out or replace it with a pinch of cayenne pepper or red pepper flakes to taste.
- Lasagna sheets: If your pan is longer than mine, you may need to break one or two extra sheets in half to fill any extra space at the end.
- Mozzarella: You can also use mozzarella balls; they are creamier and have a milder flavor.
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