veggie white lasagna recipe

Written ByJenny Smyth Posted on
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The Best veggie white lasagna recipe

I’m so excited to share this veggie white lasagna recipe with you all. I’ve been making it for years, and it’s always a hit with my family. There’s something about the combination of tender vegetables, creamy bechamel sauce, and delicate pasta that just works.

And the best part? It’s incredibly easy to make, even on a weeknight. I like to think of it as a bit of a comfort food, but without the guilt.

My kids love helping me layer the lasagna, and my husband appreciates how quickly it comes together. We’ve even made it for our neighbors when they come over for dinner – everyone raves about it! As an added bonus, this recipe is packed with nutrients from the veggies and whole wheat pasta.

It’s perfect for a special occasion or just a regular Tuesday night dinner. The flavors are so rich and satisfying, you’ll want to make it again and again. I’ve tried various versions of this recipe over the years, but this one remains my go-to.

The key is using high-quality ingredients – don’t skimp on the cheese or fresh herbs! And don’t be afraid to get creative with your veggie choices – we love adding roasted sweet potatoes or caramelized onions to mix things up.

Veggie White Lasagna

4.8 from 855 votes

A creamy, meatless lasagna packed with spinach, mushrooms, and zucchini in a rich béchamel sauce. This comforting dish layers tender noodles with three cheeses and roasted vegetables for a satisfying meal.

Prep Time25 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Vegetables

2 medium zucchinis, sliced into 1/4-inch rounds
8 oz cremini mushrooms, sliced
3 cups fresh spinach
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Béchamel Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese

For the Lasagna

12 no-boil lasagna noodles
2 cups ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
1/2 cup chopped fresh basil

👨‍🍳Directions

1Preheat oven to 400°F.
2Toss zucchini and mushrooms with olive oil, salt, and pepper on a baking sheet.
3Roast for 15 minutes until tender and lightly browned, then remove from oven and set aside.
4In a large skillet over medium heat, add spinach and cook for 2 to 3 minutes until wilted.
5Transfer to a colander, press out excess moisture, and chop roughly.
6Melt butter in a medium saucepan over medium heat.
7Whisk in flour and cook for 1 minute until golden, then gradually whisk in milk.
8Bring to a simmer, stirring constantly, until sauce thickens enough to coat the back of a spoon, about 5 minutes.
9Remove from heat and stir in nutmeg and Parmesan until smooth.
10In a small bowl, mix ricotta with egg and half the basil.
11Spread a thin layer of béchamel sauce on the bottom of the baking dish.
12Place 4 lasagna noodles over the sauce, overlapping slightly.
13Layer half the roasted vegetables, half the spinach, and dollops of half the ricotta mixture over the noodles.
14Sprinkle with one-third of the mozzarella and drizzle with one-third of the remaining béchamel.
15Repeat layers: noodles, remaining vegetables, spinach, ricotta, one-third mozzarella, and one-third béchamel.
16Top with final 4 noodles, remaining béchamel, and remaining mozzarella.
17Cover with foil and bake for 30 minutes.
18Remove foil and bake for 10 to 15 more minutes until bubbly and golden on top.
19Let rest for 10 minutes before slicing.
20Garnish with remaining basil.

🔧Equipment

Large skillet
Medium saucepan
9×13-inch baking dish
Mixing bowls
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 75mg🧂Sodium: 680mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 20g

📝Notes

For a lighter version, use low-fat milk and part-skim mozzarella. You can substitute kale for spinach or add other vegetables like bell peppers or eggplant.

Watch Video Of How Veggie White Lasagna Works

This veggie white lasagna recipe has become a staple in our household – not just because of its comforting flavors but also because of how easy it is to whip up on short notice.

Plus, its nutritional value makes me feel good about feeding my family wholesome meals that they love!

The leftovers (if there are any) are perfect for reheating at work or school – simply place them in the microwave for 30 seconds at most until warm and ready.

❓ Frequently Asked Questions About Veggie White Lasagna

Q: What’s the secret to making a great bechamel sauce?

A: Ah, bechamel sauce is all about balance – you want it to be rich and creamy, but not too thick or too thin. Start by melting butter in a saucepan over medium heat, then whisk in flour until it forms a smooth paste. Gradually add milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens – you can test its consistency by drizzling a small amount on a plate and letting it cool for a few seconds; if it holds its shape, you’re good to go! Finally, stir in grated cheese until melted and smooth.

Q: Can I use pre-made lasagna noodles instead of making my own?

A: While store-bought lasagna noodles will do in a pinch, I highly recommend taking the time to make your own – not only is it more cost-effective in the long run, but homemade noodles have a certain charm that pre-packaged ones can’t match. If you do decide to use pre-made noodles, just be sure to cook them al dente before assembling your lasagna.

Q: How do I prevent my lasagna from becoming too soggy?

A: Sogginess is usually due to overcooking the noodles or using too much liquid in the assembly process. To avoid this, make sure your noodles are cooked just until al dente before assembling your lasagna – any longer and they’ll become mushy. Also, don’t overfill your lasagna with liquid ingredients like bechamel sauce or ricotta cheese; instead, focus on building layers of flavorful goodness that will hold up throughout.

Q: Can I substitute different types of cheese in this recipe?

A: While Parmesan is my go-to choice for this recipe (it adds such depth of flavor!), you can definitely experiment with other cheeses like mozzarella or cheddar if you prefer.

Q: Why do you recommend using fresh herbs instead of dried ones?

A: Fresh herbs offer so much more pungency and flavor than their dried counterparts – especially when it comes to delicate herbs like parsley or basil. Trust me when I say that the difference is worth taking an extra minute or two to chop those fresh herbs yourself!

Q: Can I freeze this lasagna for later use?

A: Absolutely! In fact, freezing is one of my favorite ways to preserve this dish for future meals. Simply assemble your lasagna as instructed (without baking), then wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container or freezer bag.

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