Description
Welcome back to My Cozy Kitchen, friends! If the thought of bubbling cheese, tender noodles, and roasted veggies wrapped in a silky béchamel makes your heart skip a beat—you’re in the right place. This lasagna isn’t just delicious, it’s a feel-good feast wrapped in joy, finished with a zingy basil vinaigrette that cuts through the richness like magic. Whether it’s a snowy Sunday or a potluck showstopper, this one’s a keeper.
Ingredients
Béchamel Sauce
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1 cup unsalted butter
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1 cup all-purpose flour
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8 cups milk (whole preferred)
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2 cups grated Parmesan
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Pinch of nutmeg
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Salt & pepper to taste
Vegetable Filling
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8 tbsp olive oil
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2 yellow onions, diced
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4 large carrots, diced
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8 cups chopped mixed veggies (zucchini, squash, mushrooms, etc.)
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48 oz marinara sauce
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2 cups grated Parmesan
Lasagna Assembly
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2 (18 oz) packs no-boil lasagna noodles
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3 lbs shredded mozzarella
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2 cups grated Parmesan
Basil Vinaigrette (optional but magic!)
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1 cup fresh basil
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½ cup olive oil
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2 tbsp lemon juice
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Salt to taste
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Blend all until smooth
Instructions
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Make Béchamel: Melt butter, whisk in flour. Cook 2 mins. Slowly add warm milk, whisking until smooth. Simmer 10 mins until thick. Stir in Parmesan, nutmeg, salt, and pepper.
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Cook Veggies: Sauté onions/carrots 5 mins. Add veggies, cook 12–15 mins until tender. Stir in marinara and Parmesan. Simmer 5 mins.
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Assemble: Preheat oven to 375°F. In a 9×13” dish, layer: noodles → ⅓ veggie mix → ⅓ béchamel → 1 cup mozzarella + ¼ cup Parmesan. Repeat twice. Finish with noodles, béchamel, mozzarella, Parmesan.
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Bake: Cover with foil. Bake 40 mins. Uncover and bake 15–20 mins more until bubbly and golden. Rest 15 mins. Drizzle basil vinaigrette before serving.
Notes
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Dry those veggies! Sauté until all moisture is gone—soggy lasagna is a no-go.
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No béchamel? Use cashew cream or store-bought white sauce.
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Make-ahead winner: Assemble, cover, and chill. Bake fresh when ready!
- Prep Time: 40 min
- Cook Time: 60 min
Nutrition
- Calories: 460 cal Per Serving
- Fat: 30g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g