There’s something incredibly comforting about a warm, cheesy lasagna, but when it’s packed with fresh vegetables and smothered in a luscious white sauce, it becomes a true celebration of flavors and textures.
This vegetable lasagna with white sauce recipe is perfect for anyone craving a hearty, wholesome meal that feels indulgent yet nourishing. Whether you’re a vegetarian, looking to add more veggies to your diet, or simply want to impress your family or guests with a classic Italian dish done with a fresh twist, this recipe will not disappoint.
Layered with tender roasted vegetables, creamy béchamel, and sheets of pasta, this lasagna bakes to golden perfection, offering rich flavors without the heaviness of traditional meat sauces. Plus, it’s versatile enough to customize with your favorite seasonal veggies.
Perfect for weekend family dinners or meal prepping for the week, this dish can quickly become a go-to in your recipe collection.
Why You’ll Love This Recipe
This vegetable lasagna with white sauce is a delightful change from the usual tomato-based versions. The creamy white béchamel sauce adds a velvety texture that coats every layer beautifully, enhancing the mild flavors of the roasted vegetables.
It’s also a fantastic way to sneak in a variety of veggies, making it both delicious and nutritious.
Vegetarian-friendly and easily adaptable to vegan diets by swapping out dairy, this recipe offers flexibility. It’s a crowd-pleaser that freezes well, making it ideal for busy cooks looking for make-ahead meal options.
Plus, the combination of fresh herbs and garlic elevates the flavor profile, making each bite memorable.
If you love dishes like this, check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more creamy veggie pasta inspirations.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Lasagna noodles | 12 sheets | Regular or no-boil |
| Olive oil | 3 tablespoons | For roasting vegetables |
| Zucchini | 1 medium | Sliced |
| Red bell pepper | 1 large | Deseeded and sliced |
| Mushrooms | 1 cup | Sliced |
| Spinach | 4 cups fresh | Washed and chopped |
| Onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Butter | 4 tablespoons | For white sauce |
| All-purpose flour | 4 tablespoons | For thickening |
| Milk | 4 cups | Whole or 2% |
| Nutmeg | 1/4 teaspoon | Freshly grated |
| Parmesan cheese | 1 cup grated | For layering and topping |
| Mozzarella cheese | 1 cup shredded | Optional, for extra cheesiness |
| Salt & pepper | To taste | – |
| Fresh basil | 1/4 cup chopped | For garnish and layers |
Equipment
- Large baking dish (9×13 inches recommended)
- Roasting pan or baking sheet
- Large skillet or frying pan
- Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
Instructions
- Prepare the vegetables: Preheat your oven to 400°F (200°C). Toss the sliced zucchini, red bell pepper, and mushrooms with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender and lightly caramelized. Set aside.
- Sauté the aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Toss in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper, then remove from heat.
- Make the white sauce (béchamel): In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux. Gradually pour in the milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5-7 minutes. Stir in the nutmeg, salt, and pepper. Remove from heat and set aside.
- Cook the lasagna noodles: If using regular lasagna noodles, boil them in salted water according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking. Skip this step if using no-boil noodles.
- Assemble the lasagna: Spread a thin layer of white sauce on the bottom of the baking dish. Place 3-4 noodles over the sauce, slightly overlapping. Spoon a third of the roasted vegetables over the noodles, then half of the sautéed spinach mixture. Drizzle with more white sauce and sprinkle with a third of the Parmesan and mozzarella cheeses. Repeat these layers two more times, finishing with noodles topped with remaining white sauce and cheeses.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes or until bubbly and golden on top.
- Rest and serve: Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh chopped basil and enjoy!
Tips & Variations
Tip: Make sure your white sauce is smooth and lump-free by whisking constantly and adding the milk slowly. This ensures a creamy, velvety texture that will hold the layers together beautifully.
If you want to add more flavor, try incorporating roasted eggplant or caramelized onions into the layers. For a vegan version, swap the butter and milk in the béchamel for plant-based alternatives and use vegan cheese.
You can also experiment with adding fresh herbs like thyme or oregano to the white sauce for a different twist.
For more inspiration on creamy sauces, have a look at our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
Nutrition Facts
| Nutrient | Per Serving (1/8th of lasagna) |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 35 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 400 mg |
Serving Suggestions
This vegetable lasagna pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a simple side of garlic bread for a comforting Italian meal. You can also serve it alongside roasted or steamed vegetables like asparagus or green beans for added color and nutrition.
Looking for more vegetable-packed dishes? Try our Peruvian Vegetable Recipes for Flavorful Healthy Meals or explore Healthy Vegetarian Slow Cooker Recipes for Easy Meals for effortless, tasty options.
Conclusion
This vegetable lasagna with white sauce is a true comfort food that balances creaminess, freshness, and wholesome nutrition in every bite. It’s a fantastic way to enjoy a classic Italian favorite with a healthy, vegetable-forward approach that satisfies both vegetarians and meat-eaters alike.
With simple ingredients and straightforward steps, this recipe is perfect for home cooks of all skill levels. Whether for a cozy family dinner or a special occasion, it promises rich flavors and a beautiful presentation.
Don’t forget to make a double batch to freeze for those busy weeknights!
For more delicious vegetarian and vegan recipes, explore our collection, including the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Happy cooking!
📖 Recipe Card: Vegetable Lasagna with White Sauce
Description: A creamy and hearty vegetable lasagna layered with a rich white sauce and fresh vegetables. Perfect for a comforting vegetarian meal.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 6 servings
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 2 cups spinach, chopped
- 3 cups whole milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- Heat olive oil in a pan, sauté onion and garlic until translucent.
- Add zucchini, mushrooms, and spinach; cook until vegetables are tender.
- In a saucepan, melt butter and whisk in flour to make a roux.
- Gradually add milk, whisking constantly until sauce thickens.
- Stir in Parmesan cheese, nutmeg, salt, and pepper; remove from heat.
- Layer 3 noodles in a baking dish, spread some vegetables, then white sauce, and sprinkle mozzarella.
- Repeat layers ending with noodles topped with white sauce and mozzarella.
- Bake uncovered for 40-45 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 18 g | Fat: 15 g | Carbs: 35 g
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