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A delicious-looking slice of homemade vegetable lasagna on a white plate with a fork, ready to be eaten.

Garden Vegetable Lasagne with Creamy Béchamel

A hearty and flavorful vegetable lasagne packed with seasonal garden vegetables, a rich tomato-based sauce, and a luscious béchamel, layered with tender pasta for a comforting Italian classic.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetable Filling
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 large zucchini diced (about 2 cups)
  • 1 large red bell pepper diced (about 1.5 cups)
  • 1 cup mushrooms sliced
  • 1 cup baby spinach fresh
  • 1 can crushed tomatoes 28 oz
  • 1 can diced tomatoes 15 oz, undrained
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
For the Creamy Béchamel Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups milk whole or 2%
  • 1/2 tsp nutmeg freshly grated
  • Salt and white pepper to taste
For Assembly
  • 12-15 lasagne noodles oven-ready or pre-boiled
  • 15 oz ricotta cheese whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 large egg beaten
  • 1/4 cup fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups shredded mozzarella cheese

Equipment

  • Large Skillet or Dutch Oven
  • Medium saucepan
  • 9x13 inch baking dish
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Vegetable Filling
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic, diced zucchini, red bell pepper, and sliced mushrooms. Sauté for 8-10 minutes, until vegetables are tender-crisp.
  3. Stir in tomato paste, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes and diced tomatoes (with their juice). Bring to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, allowing flavors to meld.
  5. Stir in fresh spinach until wilted. Season with salt and pepper to taste. Remove from heat.
Prepare the Creamy Béchamel Sauce
  1. In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.
  2. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 8-10 minutes.
  3. Season with grated nutmeg, salt, and white pepper. Remove from heat.
Prepare the Ricotta Mixture
  1. In a medium bowl, combine ricotta cheese, Parmesan cheese, beaten egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.
Assemble the Lasagne
  1. Preheat oven to 375°F (190°C).
  2. Spread about 1/2 cup of béchamel sauce on the bottom of a 9x13 inch baking dish.
  3. Arrange a layer of lasagne noodles over the béchamel (trim if necessary).
  4. Spread half of the ricotta mixture evenly over the noodles.
  5. Spoon about 2 cups of the vegetable filling over the ricotta.
  6. Drizzle with about 1 cup of béchamel sauce.
  7. Sprinkle with 1/2 cup shredded mozzarella cheese.
  8. Repeat the noodle, ricotta, vegetable filling, béchamel, and mozzarella layers.
  9. Place a final layer of noodles, then top with the remaining béchamel sauce and the remaining mozzarella cheese.
Bake the Lasagne
  1. Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
  2. Remove foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
  3. Let the lasagne rest for 10-15 minutes before slicing and serving. This allows it to set and makes for cleaner slices.

Notes

For a richer flavor, you can roast some of the vegetables (zucchini, bell pepper, mushrooms) beforehand instead of sautéing them. Toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 15-20 minutes until tender.
This lasagne can be assembled ahead of time and refrigerated for up to 24 hours. Add 10-15 minutes to the covered baking time if baking from cold.
Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.