• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fast Recipe Food Blog
  • 15 Minutes or Less
  • Recipe Index
  • Latest Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • 15 Minutes or Less
  • Recipe Index
  • Latest Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • 15 Minutes or Less
    • Recipe Index
    • Latest Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Recipes by Ingredient » Pasta

    Vegetable Lasagna with Bechamel Sauce

    Last modified: Mar 5, 2025 · Published by Adina, Mar 5, 2025 · Leave a Comment

    Jump to Recipe

    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

    Jump to:
    • 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?
    • 📖 Recipe
    • 💬 Comments

    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.

    add diced vegetables to saute pan.

    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.

    whisking bechamel sauce in a small pan.

    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.

    creamy vegetable bechamel lasagna with a piece missing and showing the layers.

    What to serve with lasagna?

    • soda bread without buttermilk close up on a wooden board.
      Soda Bread without Buttermilk
    • beetroot and sweet potato salad with feta and arugula on a platter.
      Beetroot and Sweet Potato Salad
    • roasted savoy cabbage sprikled with feta cheese.
      Roasted Savoy Cabbage
    • honey sriracha brussels sprouts on a baking tray.
      Honey Sriracha Brussels Sprouts
    Hungry for More Fast Recipes?

    Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook

    Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!

    📖 Recipe

    vegetable lasagna with bechamel sauce in a baking dish with blue rim.

    Vegetable Lasagna with Bechamel Sauce

    This vegetarian lasagna with béchamel sauce is a delicious, family-friendly dish packed with your favorite veggies, creamy béchamel, and cheese!
    No ratings yet
    Print Pin Rate
    Course: Main Course, Pasta Recipes
    Cuisine: American, Mediterranean
    Prep Time: 40 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Resting time: 15 minutes minutes
    Servings: 6 servings
    Calories: 626kcal
    Author: Adina

    Equipment

    • Baking dish of about 12x8 inches (31x21 cm)
    • Large saucepan
    • Small saucepan
    • Whisk
    Prevent your screen from going dark

    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

    1. 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.
    2. Chili: You can leave it out or replace it with a pinch of cayenne pepper or red pepper flakes to taste.
    3. 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.
    4. Mozzarella: You can also use mozzarella balls; they are creamier and have a milder flavor.

    Nutrition

    Serving: 1/6 of the dish | Calories: 626kcal | Carbohydrates: 56g | Protein: 27g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 102mg | Sodium: 1148mg | Potassium: 1129mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3633IU | Vitamin C: 67mg | Calcium: 616mg | Iron: 3mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

    More Quick Pasta Recipes

    • asparagus pea pasta in a bowl on a round cutting board with a fork beside it.
      Asparagus Pea Pasta
    • pasta with smoked trout in a large bowl on a round cutting board.
      Pasta with Smoked Trout
    • viral turkish pasta dish from tik tok.
      Turkish Pasta Dish
    • penne caprese with tomatoes, mozzarella and fresh basil in a bowl.
      Easy Penne Caprese

    Sharing is caring!

    6 shares
    • Facebook
    • X
    • Flipboard

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

    More about me →

    Most Popular

    • collage of four pictures of different dipping sauces for calamari.
      Best Dipping Sauces for Calamari
    • small bowl of creamy ricotta mac and cheese on a white cloth with blue flowers.
      Creamy Ricotta Mac and Cheese
    • quick pork belly bites sprinkled with green onions on a white plate.
      Quick Pork Belly Bites
    • red dutch oven with mac and cheese without flour.
      Simple Mac and Cheese without Flour

    Easy Summer Dinner

    • italian zucchini soup topped with fresh basil in a large bowl.
      Italian Zucchini Soup
    • penne caprese with tomatoes, mozzarella and fresh basil in a bowl.
      Easy Penne Caprese
    • two pieces of panko chicken, one sliced, on a green plate with salad and lemon wedges.
      Crispy Panko Chicken
    • a bowl of dill lemon rice topped with a large sprig of dill and lemon slices.
      Dill Lemon Rice

    Footer

    ↑ back to top

    About

    • About us
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    Sign Up! for emails and updates

    Check out our Web Stories

    Contact

    If you have any questions or want to work with us, please email us @ yummy@thefastrecipe.com

    If you would like to use one of our photos in your editorial content, please feel free to do so as long as a link back to thefastrecipe.com is provided. Thank you.

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required