Lasagna is a beloved comfort food classic, and this vegetarian lasagna with white sauce offers a fresh twist on the traditional tomato-based dish. Creamy, velvety white sauce layers perfectly with tender pasta sheets and a medley of vibrant vegetables, creating a rich yet light casserole that’s perfect for any occasion.
Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your menu, this recipe is sure to become a favorite.
The beauty of this lasagna lies in its versatility and the luscious, buttery white sauce (béchamel) that ties everything together. Packed with healthy veggies and layered with cheese, it’s indulgent without being heavy.
If you love creamy pasta dishes, be sure to check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more inspiration.
Ready to impress your family and friends with a hearty, flavorful meal? Let’s dive right into this detailed step-by-step recipe for an unforgettable vegetarian lasagna with white sauce.
Why You’ll Love This Recipe
This vegetarian lasagna stands out because it combines the classic Italian flavors you love with a creamy white sauce that’s both comforting and elegant. Unlike traditional red sauce lasagna, the white sauce adds a subtle richness that complements the vegetables without overpowering them.
It’s also a great way to sneak in a variety of nutritious vegetables, making it a wholesome, balanced meal. Plus, it’s easy to customize based on what’s in your fridge or your favorite produce.
From spinach and zucchini to mushrooms and bell peppers, this dish adapts beautifully.
Finally, this recipe is perfect for meal prep or feeding a crowd. You can make it ahead of time and reheat leftovers, which taste just as delicious the next day.
For more make-ahead vegetarian meals, don’t miss our Healthy Vegetarian Slow Cooker Recipes for Easy Meals.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Lasagna noodles | 12 sheets | Regular or no-boil noodles |
| Butter | 4 tablespoons | For white sauce |
| All-purpose flour | 4 tablespoons | For white sauce |
| Milk | 4 cups | Whole or 2% milk |
| Grated Parmesan cheese | 1 cup | For white sauce and layering |
| Mozzarella cheese | 2 cups shredded | For layering |
| Ricotta cheese | 1 ½ cups | Optional, for extra creaminess |
| Spinach | 4 cups fresh | Wilted and drained |
| Zucchini | 1 medium | Sliced thin |
| Mushrooms | 2 cups | Sliced |
| Bell peppers | 1 cup mixed colors | Diced |
| Garlic | 3 cloves | Minced |
| Onion | 1 medium | Diced |
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Nutmeg | ¼ teaspoon | Freshly grated, for white sauce |
| Salt & pepper | To taste | Seasoning |
| Fresh basil or parsley | ¼ cup chopped | For garnish and flavor |
Equipment
- Large pot (for boiling noodles)
- Large skillet or frying pan
- Medium saucepan (for white sauce)
- Whisk
- Mixing bowls
- 9×13 inch baking dish
- Measuring cups and spoons
- Spatula or wooden spoon
- Grater (for cheese and nutmeg)
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
- Add mushrooms, zucchini, and bell peppers: Cook until tender and lightly browned, about 6-8 minutes. Stir in the spinach last and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
- Cook the lasagna noodles: If using regular noodles, boil them in salted water until al dente according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
- Make the white sauce (béchamel): In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 2 minutes to form a roux.
- Gradually add milk: Pour in milk slowly while whisking to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 7-10 minutes.
- Season the sauce: Stir in grated Parmesan cheese, freshly grated nutmeg, salt, and pepper. Remove from heat.
- Preheat the oven: Set to 375°F (190°C) to warm up while assembling the lasagna.
- Assemble the lasagna: Spread a thin layer of white sauce on the bottom of the baking dish. Place 3-4 noodles over the sauce.
- Add a layer of vegetables: Spoon about one-third of the sautéed vegetables evenly over the noodles, then dollop half of the ricotta cheese if using.
- Pour a generous amount of white sauce: Spread over the vegetables, then sprinkle with a third of the mozzarella cheese.
- Repeat layers: Add another layer of noodles, vegetables, ricotta, white sauce, and mozzarella. Finish with a final layer of noodles and the remaining white sauce and mozzarella cheese.
- Bake the lasagna: Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden on top.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh basil or parsley and enjoy!
Tips & Variations
“To avoid watery lasagna, make sure to drain your cooked vegetables thoroughly before layering. You can also sprinkle a bit of breadcrumbs between layers to soak up excess moisture.”
Customize your veggies: Feel free to swap in eggplant, kale, or artichoke hearts depending on what you have on hand. Roasted vegetables add a wonderful depth of flavor.
Dairy-free option: Use plant-based milk and vegan cheese alternatives. For a vegan white sauce, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
Make ahead: Assemble the lasagna a day in advance and refrigerate. Bake just before serving for easy entertaining.
Adding protein: Incorporate cooked lentils or crumbled tofu into the vegetable mixture for extra protein and texture.
Nutrition Facts
| Nutrient | Amount per serving (1/8th) |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 520 mg |
Serving Suggestions
This vegetarian lasagna pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a simple side of garlic bread. For a lighter touch, steamed green beans or roasted asparagus make excellent accompaniments.
For a complete Italian-themed dinner, serve with a glass of your favorite white wine or sparkling water infused with fresh herbs. To explore more vegetable-packed side dishes, try our Vegetarian Swiss Chard Recipes for Healthy Meals or California Blend Veggies Recipes for Quick Healthy Meal.
Conclusion
This vegetarian lasagna with white sauce is a wonderful way to enjoy the rich flavors and comforting textures of classic lasagna while keeping it fresh and veggie-forward. The creamy béchamel sauce adds a luxurious touch that elevates the dish beyond the usual tomato base, making it perfect for special dinners or cozy family meals.
Not only is it delicious, but it’s also highly adaptable to your tastes and the vegetables you have on hand. Whether you’re cooking for vegetarians or simply want a nourishing, satisfying meal, this lasagna checks all the boxes.
Don’t forget to bookmark this recipe and explore our other tasty dishes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or the Vegan Bread Machine Recipe for Soft, Delicious Loaves to round out your meal.
Enjoy the process, savor every bite, and happy cooking!
📖 Recipe Card: Vegetarian Lasagna with White Sauce
Description: A creamy and delicious vegetarian lasagna layered with fresh vegetables and a rich white sauce. Perfect for a comforting meal that everyone will enjoy.
Prep Time: PT25M
Cook Time: PT45M
Total Time: PT1H10M
Servings: 6 servings
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups spinach, chopped
- 1 zucchini, diced
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 3 cups white sauce (béchamel)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
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 mushrooms, zucchini, and spinach; cook until vegetables are tender.
- In a baking dish, spread a thin layer of white sauce.
- Layer noodles, vegetable mixture, ricotta, and mozzarella; repeat layers ending with noodles and white sauce on top.
- Sprinkle Parmesan cheese and Italian herbs over the top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 18 g | Fat: 15 g | Carbs: 35 g
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