Lasagna with Roasted Vegetables

A classic lasagna but with a simple and fresh vegetable twist! With the Easy Mandoline from Starfrit, cutting and slicing vegetables evenly and at different thicknesses becomes a breeze. Cook everything to perfection with the Rock by Starfrit rectangular dish, by having an even heat all around.
60 minutes
45 minutes
4 servings



  • 2 cups Tomato sauce
  • 8 leaves Basil
  • 1 large Eggplant
  • 2 Yellow peppers
  • 2 Zucchinis
  • 2 handfuls Baby spinach
  • 1/2 cup Swiss cheese
  • 9 units Precooked lasagna


  • 2 tbsp Butter
  • 3 tbsp Wheat flour
  • 1¼cups Milk
  • ¼ cup Swiss cheese
  • 1 pinch Nutmeg


Preheat your oven to 375°F


Setting up

  • With the Easy Mandoline by Starfrit, slice the eggplant and the zucchini lengthwise.
  • Take the seeds out of the peppers.


  • In a medium stewpot, on medium heat, gently start melting the butter then add the flour at the same time while constantly whisking or stirring with a wooden spoon.
  • Add in the hot milk and keep on stirring slowly until the blend thickens and reaches a smooth texture.
  • Turn off the heat, add the grated cheese and the nutmeg.
  • Salt & pepper to taste.


  • In a pan with heavy bottom, slowly cook the spinach with a knob of butter for 2 minutes, give or take.
  • On a cooking tray covered with a silicone mat.
  • Place the eggplant slices evenly on a tray covered with a silicone mat and sprinkle with salt and olive oil. Same goes for the zucchinis and the peppers.
  • Put them both in the oven at 425°F for 10-15 minutes until slightly colored.
  • Then, inside the The Rock Rectangular Dish, by Starfrit (13'' x 11''), pour in the béchamel to cover the very bottom of it.
  • Then a layer of cooked lasagna pasta and another layer of eggplant and spinach.
  • Then, pour the tomato sauce, bechamel again and the grated cheese.
  • Cover again with another layer of cooked lasagna, tomato sauce, zucchinis and peppers, all around.
  • Add the remaining béchamel sauce, then the remaining cooked pasta and finish with another layer of tomato sauce and grated cheese.
  • Put everything in the oven at 375°F for 45 minutes.
  • You can put the temperature up to 425°F for 5-7 minutes just to give it a nice color and crust, depending on your personal taste!


Chef's tip

  • Make sure the béchamel is well seasoned as it is the foundation of this entire recipe. It will properly blend all of its flavors.

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