tasty tuesday ~ roasted veggie lasagna w/ béchamel sauce

look at that green veggie love...

This week I decided to get a little creative. I actually combined two different Giada recipes and came up with a fantastic roasted veggie lasagna with béchamel sauce. I really liked Mark Bittman's lasagna with béchamel sauce I made a while back. It is lighter than the traditional ricotta cheese layer for lasagna. I thought it would be a nice companion to the roasted veggies and I was right. 
It added depth of flavor and some much needed creaminess. I think I have found my go to veggie lasagna recipe. Yay me! Give it a try and see what you think.

Celebrate the Feast!
I think they liked it  :0)
Lasagna w/ Roasted Vegetable & Béchamel Sauce
Recipe adapted from Giada De Laurentiis

Ingredients for:
 Roasted Vegetables:
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1 bunch of asparagus, cut into thirds
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence

For Lasagna:
1 box lasagna noodles
3 cups marinara sauce (store bought or homemade)
1 1/2 cup grated mozzarella
1 10 oz bag frozen spinach thawed and wrung dry 
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Bechamel Sauce:
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
1/2 cup parmesan
Pinch fresh nutmeg
Sea salt and white pepper
layers of love...
Preheat oven to 425 degrees F.

Bechamel sauce:
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Parmesan.  Set aside.

Roasted Vegetables:
On a baking sheet, toss the peppers, zucchini, squash, asparagus, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15-20 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the roasted vegetables, peas, spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the ingredients are combined.

Pour 1/2 cup marinara sauce into bottom of 9 by 13-inch pan. Place one layer of lasagna noodles.Top with 1/2 roasted vegetables. Pour 1/2 béchamel sauce on top of vegetables followed by 1/2 mozzarella. Repeat. Top noodles with the remaining marinara sauce and Parmesan cheese. Bake until top is golden and cheese melts and the pan bubbles, about 25 minutes.
Mary L. on Foodista