The Creamiest Vegetable Lasagna with White Sauce Recipe

Layers of comfort and flavor meld together in this mouthwatering vegetable lasagna with white sauce that promises to tantalize every taste bud.

Creamy béchamel embraces tender vegetables nestled between delicate pasta sheets.

Each bite tells a story of carefully selected ingredients dancing in harmony.

Vibrant zucchini, spinach, and mushrooms create a colorful medley that makes this dish truly special.

The white sauce adds a luxurious richness that transforms simple vegetables into a gourmet experience.

Cheesy, hearty, and utterly satisfying, this lasagna delivers a wholesome meal that will have everyone asking for seconds.

You’ll want to savor every delectable forkful of this comforting classic.

Vegetable Lasagna with White Sauce – Dish Details

• Swap vegetables or add protein to make this lasagna uniquely yours, perfect for adapting to family preferences or using what's in your fridge.
• Loaded with broccoli, mushrooms, zucchini, spinach, and beans, this dish delivers a powerhouse of nutrients and delicious flavors in every bite.
• Transform the classic lasagna into a lighter, vegetable-focused version that satisfies comfort food cravings without feeling heavy or greasy.
• Create stunning layers of noodles, creamy white sauce, and colorful vegetables that look impressive but require minimal cooking skills to assemble.

Veggie Lasagna with White Sauce Ingredient Lineup

• Lasagna Noodles: Classic pasta sheets that form the foundation of this layered vegetable dish.
• Ricotta Cheese: Creamy white cheese that adds a soft, rich texture to the lasagna layers.
• Mozzarella Cheese: Melty cheese that provides a stretchy, golden topping for the lasagna.
• Parmesan Cheese: Aged cheese that brings a sharp, nutty flavor to the white sauce and topping.

• Onion, Garlic: Aromatic base that provides depth of flavor to the vegetable mixture.
• Broccoli, Zucchini, Mushrooms: Fresh vegetables that add texture and nutritional value to the lasagna.
• Spinach, Beans: Additional vegetables that contribute green color and extra nutrients.

• Olive Oil, Butter: Cooking fats that help sauté vegetables and create a smooth white sauce.
• Flour, Milk: Key ingredients for creating a classic bechamel white sauce.
• Salt, Pepper: Basic seasonings that enhance the overall flavor of the dish.

Equipment for Vegetable Lasagna Prep

• Large Baking Dish (13×9): Essential for layering and baking lasagna, ensures even cooking and perfect presentation.
• Large Skillet: Perfect for sauteing vegetables and creating a delicious, tender mix of broccoli, mushrooms, and zucchini.
• Large Pot: Needed for boiling lasagna noodles and preparing pasta according to package instructions.
• Whisk: Critical for creating smooth, lump-free white sauce and blending bechamel ingredients perfectly.
• Sharp Knife: Crucial for chopping vegetables into small, uniform pieces for even cooking.
• Cutting Board: Provides a clean surface for chopping vegetables and preparing ingredients.
• Measuring Cups/Spoons: Helps ensure accurate ingredient measurements for consistent results.
• Wooden Spoon: Useful for stirring vegetables and mixing sauce during cooking.

Assembling White Sauce Veggie Lasagna

Step 1: Warm Up the Oven

Fire up your oven to a toasty 375F.

Get all your ingredients ready and chop those veggies into tiny, bite-sized pieces.

Step 2: Sizzle and Soften Vegetables

Grab a pan and drizzle some olive oil.

Toss in onions and let them dance until golden.

Add garlic and broccoli, watching them turn a vibrant green.

Slide in mushrooms and zucchini, cooking until they’re tender and full of flavor.

Sprinkle in some seasonings, then add spinach and beans, letting them wilt and mingle.

Step 3: Boil and Prepare Noodles

Fill a pot with water and bring it to a rolling boil.

Cook lasagna noodles following the package instructions for baking.

Once done, give them a quick shower with cold water to stop them from sticking together.

Step 4: Craft Creamy White Sauce

Start your sauce magic by melting butter in a saucepan.

Whisk in flour to create a smooth base.

Slowly pour in milk, stirring constantly.

Add your favorite seasonings and let the sauce bubble and thicken.

Finish with a generous sprinkle of parmesan for extra richness.

Step 5: Build Your Lasagna Masterpiece

• White sauce
• Noodles
• Ricotta cheese
• Sautéed vegetables
• Mozzarella

Repeat these layers, making sure to end with noodles topped with mozzarella and a final dusting of parmesan.

Step 6: Bake to Perfection

Slide your lasagna into the oven and bake for 30-35 minutes until it’s bubbling with excitement.

If you want, cover with foil for part of the baking time.

Once out of the oven, let it rest for 10-20 minutes to set and cool slightly before serving.

Pro Tips for Creamy Vegetable Lasagna

• Chop vegetables uniformly to ensure even cooking and consistent texture throughout the lasagna.
• Pat vegetables dry after cooking to prevent excess liquid from making the lasagna soggy.
• Use freshly grated mozzarella and parmesan for better melting and richer flavor compared to pre-shredded options.
• Replace traditional lasagna noodles with gluten-free alternatives or zucchini slices for a low-carb version.
• Whisk bechamel continuously to prevent lumps and achieve a silky, creamy white sauce.

Lasagna Mix-In and Layer Ideas

• Gluten-Free Veggie Lasagna: Replace traditional lasagna noodles with gluten-free pasta or zucchini ribbons. Use gluten-free flour for white sauce and ensure all ingredients are certified gluten-free.
• Vegan Creamy Vegetable Bake: Swap dairy products with cashew cream, plant-based milk, and nutritional yeast. Use tofu ricotta and vegan mozzarella for protein-rich layers.
• Protein-Packed Mediterranean Version: Add quinoa, lentils, and chickpeas to boost protein content. Include Mediterranean herbs like oregano and include roasted red peppers for extra flavor.

Serving Up Vegetable Lasagna at Home

• Cozy Family Feast: Perfect for sharing a hearty meal with loved ones around the dinner table. This lasagna brings everyone together with its rich, comforting layers.
• Veggie Lover's Dream: Serve alongside a crisp green salad with light vinaigrette to complement the creamy lasagna and add fresh, zesty contrast to the dish.
• Wine and Dine Pairing: Choose a medium-bodied white wine like Pinot Grigio or a light Chardonnay that won't overpower the delicate vegetable flavors of the lasagna.
• Leftover Magic: Store individual portions in airtight containers for quick lunch meals during the week, reheating beautifully in the microwave or oven for a delicious workday treat.

Veggie Lasagna Storage Recommendations

• Store leftover lasagna in an airtight container for up to 4 days. Seal tightly to prevent moisture and odors from affecting the dish.
• Wrap individual portions or whole lasagna in plastic wrap, then aluminum foil. Freeze for maximum 3 months. Label with date for easy tracking.
• Cut desired portion, place on microwave-safe plate. Heat at 50% power in 1-minute intervals, stirring between each interval until heated through. Add splash of water to prevent drying.
• Preheat oven to 350F. Cover lasagna with foil to retain moisture. Warm for 15-20 minutes until internal temperature reaches 165F. Remove foil for last 5 minutes to crisp top layer.

FAQs

• Is this vegetable lasagna healthy?

Yes, it’s packed with nutritious vegetables like broccoli, spinach, zucchini, and mushrooms. The recipe uses olive oil instead of heavy fats and includes protein from beans and cheeses.

• Can I make this lasagna gluten-free?

Absolutely! Simply substitute regular lasagna noodles with gluten-free pasta sheets. Ensure your flour for the white sauce is also gluten-free.

• What cheese works best for this recipe?

Ricotta and mozzarella are traditional, but you can also use fontina, provolone, or a blend of Italian cheeses for added flavor complexity.

Vegetable Lasagna with White Sauce Recipe

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4.9 from 15 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Hearty vegetable lasagna with white sauce offers layers of comfort and nutrition. Delicate pasta sheets, creamy béchamel, and roasted seasonal vegetables create a satisfying meal you’ll savor with each delightful bite.

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Ingredients

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Vegetables and Beans:

• 2 tablespoons (30 milliliters) extra virgin olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 cups (473 milliliters) broccoli florets, chopped small
• 8 ounces (226 grams) cremini mushrooms, chopped small
• 1 zucchini, chopped small
• 2 cups (473 milliliters) baby spinach, loosely packed and chopped
• 1 (15-ounce) (425 grams) can navy beans, drained and rinsed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Cheese and Dairy:

• 1.5 cups (355 milliliters) whole milk ricotta cheese
• 2.5 cups (591 milliliters) shredded mozzarella cheese
• 3/4 cup (177 milliliters) shredded parmesan cheese
• 4 tablespoons (60 milliliters) butter
• 3.5 cups (828 milliliters) whole milk

Noodles and Sauce Ingredients:

• 9–12 fresh or dried lasagna noodles
• 1/2 cup (118 milliliters) all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil

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Instructions

1. Preheat the oven to 375°F and prepare all ingredients by finely chopping vegetables into uniform pieces.
2. Heat olive oil in a large skillet and sauté onions until translucent. Add garlic and broccoli, cooking until vibrant green. Incorporate mushrooms and zucchini, cooking for 5-7 minutes until vegetables become tender.
3. Season the vegetable mixture and fold in spinach and beans, cooking until spinach wilts completely.
4. Cook lasagna noodles according to package instructions for baking. Immediately rinse with cold water to prevent sticking and set aside.
5. Create white sauce by melting butter in a saucepan. Gradually whisk in flour, then slowly pour milk while stirring continuously. Add seasonings and cook until sauce thickens, then stir in parmesan cheese.
6. Assemble lasagna in a 13×9 inch baking dish by spreading a thin layer of white sauce on the bottom. Add a layer of noodles, followed by ricotta cheese, sautéed vegetables, and mozzarella.
7. Repeat layering process, ensuring each layer is evenly distributed. Finish with a top layer of noodles, topped with remaining mozzarella and parmesan cheese.
8. Bake for 30-35 minutes until the top is golden and edges are bubbling. If browning too quickly, cover with foil.
9. Remove from oven and let rest for 10-20 minutes to allow layers to set before serving.

Notes

• Choose fresh, seasonal vegetables for maximum flavor and nutrition.
• Slice vegetables uniformly to ensure even cooking and consistent texture throughout the lasagna.
• Drain excess moisture from cooked vegetables to prevent watery lasagna.
• Experiment with different vegetable combinations like roasted bell peppers, eggplant, or butternut squash for variety.
• For a protein boost, add plant-based protein like tofu or lentils to the vegetable mixture.
• Substitute regular lasagna noodles with gluten-free or whole wheat options for dietary preferences.
• Enhance white sauce with herbs like thyme, basil, or nutritional yeast for extra depth.
• Make ahead and refrigerate unbaked lasagna for convenient meal prep.
• Freeze individual portions for quick weeknight dinners.
• Use low-fat cheese or dairy-free alternatives for a lighter, vegan-friendly version.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 45 mg