Nothing compares to the flavor of fresh summer vegetables straight from the farm or garden. While zucchini, peppers, asparagus, and carrots may be available year-round, they truly shine during the summer season when they are at their peak freshness and flavor.
This hearty vegetable lasagna celebrates the colorful bounty of summer with layers of roasted vegetables, creamy Parmesan sauce, tender lasagna noodles, and melted Mozzarella cheese.
Roasting the vegetables before layering them into the lasagna adds incredible depth of flavor. The high oven temperature caramelizes the natural sugars in the vegetables while removing excess moisture, creating a rich and satisfying filling that won’t leave your lasagna watery.
This comforting vegetarian lasagna is perfect for family dinners, potlucks, or weekend gatherings. It’s also a delicious way to add more vegetables to your meals without sacrificing flavor.
Roasted Vegetables
- 1 large zucchini
- 1 red bell pepper
- 1 yellow onion
- 1 cup fresh asparagus tips
- 2 cups peeled and sliced baby carrots
- 1 teaspoon garlic salt
- Olive oil
Parmesan Cream Sauce
- 1 stick salted butter
- 1/2 cup all-purpose flour
- 1 packet salt-free chicken bouillon
- 4 cups skim milk
- 1 teaspoon salt
- Dash of nutmeg
- 1 cup freshly grated Parmesan cheese
Lasagna Layers
- 9 whole grain lasagna noodles
- 1 1/2 cups shredded Mozzarella cheese
Instructions
Roast the Vegetables
Preheat the oven to 425°F (220°C).
Slice the zucchini lengthwise, then cut into bite-sized pieces. Chop the red pepper into half-inch chunks. Slice the onion into crescent-shaped strips. Trim and cut the asparagus into one-inch pieces, discarding the woody ends. Slice the carrots in half if needed.
Spread all vegetables onto a rimmed baking sheet coated with cooking spray. Drizzle lightly with olive oil and sprinkle with garlic salt. Toss to coat evenly.
Roast for about 30 minutes, stirring once halfway through cooking, until the vegetables are tender and lightly browned.
Cook the Noodles
Cook the lasagna noodles according to package directions until just barely tender. Drain, rinse with cold water, and lay flat on wax paper or parchment paper to prevent sticking.
Make the Parmesan Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute.
Slowly add the milk while whisking continuously. Add the chicken bouillon and continue cooking until the sauce thickens. Remove from heat and stir in the salt, nutmeg, and freshly grated Parmesan cheese.
Assemble the Lasagna
Reduce oven temperature to 350°F (175°C).
Spread a thin layer of sauce over the bottom of a 13 x 9-inch baking dish. Arrange three lasagna noodles over the sauce. Add a layer of roasted vegetables, spoon more sauce over the vegetables, and sprinkle with Mozzarella cheese.
Repeat the layers two more times, ending with noodles and the remaining Mozzarella cheese on top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for 20 minutes, or until the cheese is golden brown and the edges are bubbling.
Allow the lasagna to rest for 10 minutes before serving.
Serves 8.
This creamy vegetable lasagna is a wonderful way to enjoy the best flavors of summer while serving a satisfying homemade meal the whole family will love.