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The Best Vegetable Lasagna Ever

TODAY
Cook Time:
45 mins
Prep Time:
20 mins
Yields:
makes two 9- by 13-inch lasagnas
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Chef notes

I absolutely adore a cream sauce! This hearty, vegetable-filled lasagna has a thick layer of this creamy goodness. That cream sauce combined with the ratatouille and cheese makes for a showstopper of a recipe.

Use my Ratatouille in this recipe.

Technique tip: Make sure you place some of the ratatouille in the baking dish first then noodles then cream sauce. The combination of sauces will cook those noodles to perfection.

Swap option: A traditional meat and tomato sauce is also dynamite in this lasagna.

Ingredients

Béchamel Sauce
  • 2 sticks butter
  • 1 cup all-purpose flour
  • 4 cups whole milk
  • 1 bay leaf
  • 1/4 teaspoon nutmeg
  • 2 teaspoons salt
Lasagna
  • 4 cups leftover ratatouille (recipe linked above)
  • 1 box no-boil lasagna noodles
  • 1 recipe Béchamel (recipe above)
  • 6 cups shredded mozzarella

Preparation

For the béchamel sauce:

Melt butter in a medium pot. Whisk in flour and continue to whisk for 10 minutes. Add 2 cups of milk, bay leaf, nutmeg and salt. Continue to whisk. Once the sauce gets thick, add 2 more cups of milk and continue to whisk. Once thickened, turn off heat.

For the lasagna:

1.

Preheat oven to 350 F.

2.

Place 1 cup ratatouille on the bottom of an oven-safe casserole dish. Follow with oven-ready lasagna noodles then more of the ratatouille, then béchamel sauce and then mozzarella. Repeat with remaining ingredients.

3.

Bake lasagna for 45 minutes until done.