Bake up the absolute best ever vegetable lasagna with béchamel cheese sauce. This vegetarian-friendly lasagna is the perfect, decadent main course meal. It's hearty and filled with many flavorful roasted vegetables.
Butternut Squash Sauce– 6 cups (about 2 ½ pounds) peeled and coarsely chopped (¾ inch thick) butternut squash– 2 red bell peppers quartered with seeds removed– 1 medium yellow onion quartered with skin removed– 4 tablespoons extra virgin olive oil, divided
Béchamel Cheese Sauce– 4 tablespoons unsalted butter– ¼ cup plus 1 tablespoon all purpose flour– 3 cups whole milk– 1 cup freshly grated parmesan cheese– ½ cup freshly grated asiago cheese– ½ teaspoon Morton kosher salt– ¼ teaspoon black pepper
5. Cover baking dish with aluminum foil. Cook for 45 minutes. Remove the aluminum foil and allow to cook for an additional 10 minutes until bubbling and browned on top. Let lasagna sit for 15 minutes before serving.