Vegetable Lasagna with White Sauce (Print Version)
Vegetable lasagna layered with creamy white sauce, roasted veggies, and melted cheese. A hearty, satisfying meatless dinner for the whole family.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 85 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Silky Béchamel Base
01 -
4 tbsp unsalted butter
02 -
1/4 cup all-purpose flour
03 -
3 cups whole milk
04 -
1/2 tsp freshly grated nutmeg
05 -
3/4 cup grated Parmesan cheese
→ Hearty Roasted Vegetable Filling
06 -
2 cups zucchini, diced into 1/2-inch cubes
07 -
1 and 1/2 cups cremini mushrooms, sliced
08 -
1 cup red bell pepper, diced
09 -
1 cup fresh baby spinach, packed
10 -
3 cloves garlic, minced
11 -
2 tbsp olive oil
→ Creamy Ricotta Layer
12 -
2 cups whole-milk ricotta cheese
13 -
1 large egg
14 -
1/2 cup shredded mozzarella cheese
→ Lasagna Assembly
15 -
12 dry lasagna noodles
16 -
1 cup shredded mozzarella cheese
17 -
Salt and pepper to taste
# Instructions:
01 -
Preheat your oven to 400°F. Bring a large pot of salted water to a boil for the lasagna noodles. Lightly grease a 9x13-inch baking dish with cooking spray or butter. Having everything ready before you start building your Comforting Vegetable Lasagna with White Sauce makes the process smooth and stress-free.
02 -
Toss 2 cups diced zucchini, 1½ cups sliced cremini mushrooms, 1 cup diced red bell pepper, and 3 cloves minced garlic with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 18-20 minutes until golden and tender. Stir in 1 cup packed baby spinach while still hot.
03 -
Add 12 dry lasagna noodles to the boiling salted water and cook according to package directions until just al dente, about 8-10 minutes. Drain and lay them flat on a lightly oiled baking sheet in a single layer to prevent sticking while you prepare the remaining components.
04 -
Melt 4 tbsp unsalted butter in a medium saucepan over medium heat. Whisk in ¼ cup all-purpose flour and cook for 1-2 minutes. Gradually pour in 3 cups whole milk, whisking constantly until smooth and thickened, about 5-7 minutes. Remove from heat and stir in ½ tsp freshly grated nutmeg and ¾ cup grated Parmesan cheese. Season with salt and pepper.
05 -
In a medium bowl, combine 2 cups whole-milk ricotta cheese, 1 large egg, and ½ cup shredded mozzarella cheese. Season generously with salt and pepper and stir until smooth and well blended. This creamy ricotta layer is what gives your Comforting Vegetable Lasagna with White Sauce its rich, satisfying texture.
06 -
Reduce oven to 375°F. Spread ½ cup béchamel on the bottom of the prepared dish. Layer 3 noodles, one-third of the ricotta mixture, half the roasted vegetables, and one-quarter of the remaining béchamel. Repeat layers twice more, finishing with the final 3 noodles topped with remaining béchamel and 1 cup shredded mozzarella cheese.
07 -
Cover the dish tightly with foil and bake at 375°F for 25 minutes. Remove the foil and bake an additional 15-20 minutes until the top is bubbly and golden brown. Your Comforting Vegetable Lasagna with White Sauce is ready when the edges are slightly crisp and the cheese is beautifully melted.
08 -
For the best Comforting Vegetable Lasagna with White Sauce, let it rest uncovered for at least 10-15 minutes before slicing. This allows the layers to set properly so each portion holds its shape beautifully. Cut into 6 generous portions and serve warm, garnished with extra Parmesan if desired.
# Notes:
01 -
Make-Ahead Tip: You can fully assemble this Comforting Vegetable Lasagna with White Sauce up to 24 hours in advance. Cover tightly with foil and refrigerate. Add an extra 10 minutes to the covered baking time when cooking straight from the fridge.
02 -
Storage Advice: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk to keep the béchamel creamy, or cover with foil and warm in a 350°F oven for 15 minutes.
03 -
Substitution Tips: Feel free to swap the zucchini for eggplant, or use portobello mushrooms instead of cremini for a meatier bite. Frozen spinach works well in place of fresh — just thaw and squeeze out all excess moisture before adding to the roasted vegetables.
04 -
Serving Suggestion: Pair this lasagna with a crisp green salad dressed with lemon vinaigrette and warm crusty garlic bread to round out a complete, satisfying meal. A glass of chilled Pinot Grigio complements the creamy white sauce beautifully.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large saucepan
03 -
large skillet
04 -
whisk
05 -
mixing bowls
06 -
large pot for boiling noodles
07 -
colander
08 -
aluminum foil
09 -
oven
# Nutrition Facts (Per Serving):
Calories: 520 kcal
Total Fat: 26 g
Total Carbohydrate: 48 g
Protein: 24 g