Sheet Pan Vegetable Lasagna

My version of Giada De Laurentiis sheet pan lasagna is made with a simple homemade bechamel sauce, store bought pesto, and frozen vegetables rather than a tomato meat sauce.  It’s rich, satisfying and packed with veggies!

  • Prep Time 20 minutes
  • Cook Time 30
  • Total Time 50
  • Serves 6-8
Sheet Pan Vegetable Lasagna

Ingredients

 

  • 1 cup frozen broccoli, defrosted
  • 1 cup frozen peas, defrosted
  • 1 cup frozen spinach, defrosted
  • 1 cup frozen butternut squash, defrosted
  • 6 tbsp butter, room temp
  • 3/4 cup all-purpose flour
  • 4 cups milk, room temp
  • 1 1/2  tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 3/4 cup grated Parmigiano Regianno
  • 15 ounces ricotta
  • 3 tbsp parsley
  • 1 lb lasagna sheets broken into 3 inch pieces
  • 3/4 cup pesto (homemade or store bought)
  • 8 ounces low moisture shredded mozzarella

 

Instructions

  1. Preheat oven to 400F
  2. Drain water from defrosted frozen veggies and set aside.
  3. Time to make the bechamel sauce. In a large sauce pan, melt butter over medium heat. Once the butter has melted and begins to bubble, add flour and whisk until combined. Continue to cook the mixture for 2 more minutes, whisking occasionally.
  4. Slowly add milk, whisking as you add it.
  5. Add salt, pepper and nutmeg. Continue to cook the bechamel until it is thickens to the consistency shown in the video then remove from heat and set aside.
  6. To a small bowl add ricotta, 1/4 cup grated parm, 1/2 tsp salt and parsley. Mix well and set aside.
  7. Bring a large pot of salted water to boil. Add lasagna noodles and cook until al dente. Drain the pasta of all the water, add the pasta back to the post and immediately mix in the pesto sauce.
  8. Lightly grease  a 12 x 17 pan with 1 tbsp olive oil. Add 1/2 the bechamel sauce to the greased pan and use a spatula to evenly spread the sauce to cover the pan.
  9. Next evenly distribute the pesto lasagna noodles, followed by the all of the veggies.
  10. Add dollops of the the remaining bechamel sauce and use the spatula to spread it over the veggies.
  11. Top with remaining 1/2 cup grated parm, all the shredded mozzarella and dollops of the ricotta mixture.
  12. Bake on middle rack for 30 minutes.