Italian Roasted Vegetable Lasagna with Ricotta-Rosemary Bechamel

Ingredients

• 1 medium Zucchini
• 1 medium Bell pepper
• 1/2 medium Red onion
• 1 cup Cherry tomatoes
• 2 tbsp Olive oil
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper
• 1/2 tsp Dried oregano
• 2 cloves Garlic
• 6 noodles Lasagna noodles (oven-ready or regular)
• 1/2 cup Ricotta
• 1/4 cup Parmesan, finely grated
• 1 Egg
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 3/4 cup Milk (whole or 2%)
• 1 tbsp Fresh rosemary (or 1 tsp dried)
• 1/8 tsp Nutmeg (optional)(optional)
• 1 tsp Lemon juice(optional)
• 1/2 cup Marinara sauce
• 1/3 cup Mozzarella, shredded

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Slice zucchini and bell pepper into bite-size pieces; halve and slice onion; halve cherry tomatoes. Mince garlic.

2. 2

   Toss vegetables with olive oil, salt, black pepper, oregano, and garlic. Roast 25 minutes, stirring once halfway, until vegetables are browned and tender.

3. 3

   While vegetables roast, make ricotta mixture: stir ricotta, 1/8 cup Parmesan, egg, and lemon juice (if using) until smooth; set aside.

4. 4

   Make rosemary bechamel: melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth; simmer 3–4 minutes until thickened. Stir in rosemary and nutmeg (if using). Season lightly with salt and pepper.

5. 5

   Assemble lasagna: spread 2–3 tbsp marinara in a small baking dish. Layer 2–3 lasagna noodles, then half the roasted vegetables, then dollop ricotta mixture. Spoon a layer of bechamel over the ricotta, then repeat once more (noodles, remaining vegetables, remaining ricotta, and bechamel). Top with mozzarella and remaining Parmesan.

6. 6

   Bake 20 minutes at 425°F (220°C) until bubbling and deeply golden on top. Rest 5 minutes before serving.