Picture this: layers of perfectly roasted Mediterranean vegetables, nestled between sheets of tender pasta, all embraced by a velvety béchamel sauce and zesty tomato sauce. That’s the magic of our Tuscan-Style Roasted Vegetable Lasagna – a dish that brings the sun-soaked flavors of Italy right to your dinner table.
I can assure you that this lasagna is more than just a meal; it’s a celebration of Tuscan cuisine. The aroma of herbs and roasted veggies wafting through your kitchen will transport you straight to the rolling hills of Tuscany. Trust me, your taste buds are in for a treat!
Ingredients
For the roasted vegetables:
- 1 large eggplant, sliced 1/4 inch thick
- 2 medium zucchini, sliced lengthwise 1/4 inch thick
- 2 bell peppers (red and yellow), sliced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 teaspoons dried oregano
For the tomato sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
For the béchamel sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and white pepper to taste
Additional ingredients:
- 1 package (9 oz) no-boil lasagna noodles
- 2 cups freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
1. Roast the Vegetables
- Preheat your oven to 425°F (220°C).
- Arrange the sliced eggplant, zucchini, and bell peppers on baking sheets.
- Drizzle with olive oil, sprinkle with salt, pepper, and oregano.
- Roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Prepare the Tomato Sauce
- In a large saucepan, heat olive oil over medium heat.
- Sauté onion until translucent, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in crushed tomatoes, add basil, salt, and pepper.
- Simmer for 20 minutes, stirring occasionally.
3. Make the Béchamel Sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes.
- Gradually add milk, whisking constantly to prevent lumps.
- Cook until the sauce thickens, about 5-7 minutes.
- Season with nutmeg, salt, and white pepper.
4. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of tomato sauce in a 9×13 inch baking dish.
- Layer lasagna noodles, followed by roasted vegetables, tomato sauce, béchamel, and a sprinkle of both cheeses.
- Repeat layers until all ingredients are used, finishing with a layer of béchamel and cheese on top.
5. Bake to Perfection
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
- Let rest for 15 minutes before serving.
Tips for Lasagna Success
- Vegetable Prep: Don’t overcrowd your baking sheets when roasting vegetables. Give them space to caramelize for maximum flavor.
- Sauce Consistency: The béchamel should be thick but pourable. If it’s too thick, whisk in a little more milk.
- Cheese Selection: For an authentic Tuscan touch, try using Pecorino Toscano instead of Parmesan.
- Make-Ahead Magic: This lasagna can be assembled a day in advance and refrigerated. Just add 10-15 minutes to the baking time.
A Taste of Tuscany in Every Bite
As you slice into this Tuscan-Style Roasted Vegetable Lasagna, you’ll see the beautiful layers of colorful vegetables and creamy sauces. The first bite is a symphony of flavors – the sweetness of roasted bell peppers, the earthiness of eggplant, and the subtle tang of tomato sauce, all harmonizing with the rich béchamel and melted cheeses.
Serve this lasagna with a crisp green salad and a glass of Chianti for the ultimate Tuscan experience. It’s perfect for a cozy family dinner or as the star of your next dinner party. Trust me, your guests will be begging for the recipe!
So, roll up your sleeves, put on your favorite Italian playlist, and let’s bring a little piece of Tuscany to your kitchen. Buon appetito!
