Name: Vegetable Lasagna with Bechamel Sauce
Prep time: 40 min
Cook time: 90 min
Ingredients: 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; 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); 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))

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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!

golden brown bechamel vegetable lasagna sliced into squares in a baking dish.

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
How to make vegetable lasagna with bechamel sauce?
Recipe tips
Make ahead, store, and reheat
Freeze unbaked lasagna
What to serve with lasagna?
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Recipe ingredients

labeled ingredients for making lasagna with many vegetables, tomatoes and bechamel sauce.

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.

saute onions, garlic and tomato paste in a saucpen.

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.

diced vegetables, canned chopped tomaotes and spices in a large saucepan on the hob.

Step #3: Add tomatoes and stir well.

vegetable sauce for making bechamel lasagna in a pan.

Step #4: Simmer, stirring occasionally, until the vegetables are soft. Adjust the taste with balsamic vinegar, salt, and pepper.

Bechamel sauce

golden cooked flour for making bechamel in a small pan.

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

thin layer of bechamel sauce in a baking dish for making lasagna.

Step #7: Cover the bottom of the baking dish with a thin layer of bechamel sauce.

three no-boil lasagna sheets layered in a baking dish.

Step #8: Add 3 lasagna sheets.

vegetable sauce layer for making lasagna in a baking dish.

Step #9: Add ⅓ of the vegetable sauce and even it with a spoon.

adding a layer of shredded cheese to a dish to assemble lasagna.

Step #10: Cover with a layer of grated cheese.

layer of bechamel sauce in a baking dish for making lasagna.

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.

unbaked vegetable lasagna with bechamel covered with grated cheese in the baking dish.

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.

Vegetable Lasagna with Bechamel Sauce

Recipe ingredients