Hi Friends! Iā€™m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



Browse my easy, family-friendly recipes and get some dinner inspiration!


Check out my outfit ideas and family finds for inspiration.


My best beauty tips and tricks for glowing skin and shiny hair.


Visiting Charleston?

check out my faves!

Roasted Veggie Lasagna

Apr 9, 2014

I always love a good lasagna recipe.  This one is a delicious vegetarian version.  It is loaded with tons of fresh veggies roasted til they caramelize producing such a vibrant taste.  The roasted veggies paired with the creamy Bechemel and cheese give this lasagna incredible flavor.  This is a great dish to make ahead,  you can freeze or store in your fridge a day before you cook it.  We served ours with a salad and crusty bread and it was a homerun dinner.


|| R O A S T E D  V E G G I E  L A S A G N A ||

adapted via The Italian Dish


 for the bechamel:

  • 1/2 cup butter (1 stick)
  • 1/2 cup flour
  • 4 cups milk
  • some grated nutmeg
  • 1/2 tsp ground white pepper
  • 1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
  • Vegetables to roast : I used two small zucchinis, two small squash, 1 small head of broccoli, shredded carrots, diced onion, 3 garlic cloves minced
  • Shredded fresh spinach about 2 cups
  • Lasagna noodles for one 13×9 inch baking pan
  • 1 cup grated Parmesan cheese
  • 1.5 cups shredded mozzarella cheese

For the bechamel:
a medium sized saucepan, melt the butter. Whisk in the flour and cook
for just a minute or so. Slowly add the milk and keep whisking. Add the
nutmeg, white pepper and bouillion cube and whisk. Cook for a few
minutes, whisking, until the bechamel has thickened slightly. Set aside
to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
vegetables uniformly. Mince garlic. Combine the mixed vegetables
on a large baking sheet pan. Drizzle with olive oil, salt and pepper. Roast
for about 30-40 minutes at 400 degrees. Stir them about halfway thru.  I like my veggies slightly carmelized if you don’t just roast for a shorter amount of time.  Set
aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Shock in a bowl of ice water, lay on towels to dry.

Spray a 13×9 baking pan with a little cooking spray. Spoon some
bechamel thinly on the bottom of the pan. Start with a layer of noodles,
a layer of bechamel, some vegetables, shredded spinach, and then a layer of a little
parmesan and mozzarella. Repeat layers until you have 3 layers of
noodles. On top of the last layer, don’t use any vegetables, just some
bechamel and the remaining cheeses. Cover tightly with foil.
 Bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little
longer until top is slightly golden. Let sit for about 15 minutes before



+ view comments

Leave a Reply

  1. Yummy! You always have the best recipes!!

  2. Seriously I can't…I never met a lasagna I didn't like!! Sounds so good!

  3. kate says:

    This looks amazing!
    Love all your recipes:)

  4. Christina says:

    ooh this reminds me of Pastitsio!

  5. Looks awesome! But it's not vegetarian with that chicken boullion cube in there šŸ™‚

  6. yum! its refreshing to see a lasagna with tons of veggies šŸ™‚ xo jillian – cornflake dreams

  7. Alexa says:

    Oh that looks so tasty! Love that it's veggie!

  8. Val says:

    Hello delicious lasagna – looks and sounds great.