Zucchini, spinach, mushroom and bell peppers layered with lasagna noodles and a creamy white sauce. This easy Vegetable Lasagna in White Sauce is comforting, delicious, and surprisingly easy to make!

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If you love lasagna but want to try something a little different, this Vegetable Lasagna in White Sauce is just the thing! Instead of the usual tomato-based sauce, this recipe features a creamy, cheesy sauce that pairs perfectly with fresh vegetables and tender lasagna noodles.
Other unique lasagna recipes you might enjoy are this kid-friendly Taco Lasagna, tasty Lasagna Soup, or this easy Skillet Lasagna made with egg noodles. All of these dishes go well with a piece of this delicious garlic bread.
Why We Love This Recipe
- Rich & Creamy – The simple homemade white sauce has Parmesan cheese for a delicious creamy sauce.
- Loaded with Veggies – A great way to sneak in veggies without anyone complaining.
- Make-Ahead Friendly – Perfect for meal prep or freezing for later.
Recipe Ingredients
- Lasagna Noodles - no boil or cooked according to the package directions.
- Zucchini - thinly sliced
- Mushrooms - sliced
- Red Bell Pepper - diced
- Spinach - I prefer baby spinach
- Ricotta Cheese
- Mozzarella Cheese - shredded
- Italian Seasoning
- Butter
- Flour
- Milk
- Parmesan Cheese
- Garlic Powder - Onion Powder - Salt - Pepper
Step-by-Step Recipe Directions
Step 1: Prepare the White Sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about a minute to make a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps.
- Add garlic powder, onion powder, salt, and pepper.
- Stir in Parmesan cheese until smooth, then remove from heat.
Step 2: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of white sauce on the bottom of a 9x13 baking dish.
- Lay down 3 lasagna noodles, followed by half of the ricotta cheese, half of the vegetables, and a third of the white sauce.
- Repeat the layers with the remaining noodles, ricotta, vegetables, and sauce.
- Finish with the last layer of noodles and top with the remaining white sauce.
- Sprinkle mozzarella cheese and Italian seasoning over the top.
Step 3: Bake
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Tips for the Best Vegetable Lasagna
- Use No-Boil Noodles – They save time and absorb the sauce beautifully.
- Let it Rest – Don’t skip the resting time! This helps the layers set and makes slicing easier.
- Make it Ahead – Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.
FAQ's
You can prepare this lasagna a day in advance and bake when ready. You can also freeze it for up to three months (wrap it well) and thaw overnight in the fridge before baking.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 20 minutes or microwave individual portions.
Shredded chicken, cooked sausage, or even white beans can be added for extra protein.
Other recipes you might like
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Recipe
Vegetable Lasagna with White Sauce
Ingredients
For the White Sauce:
- 4 tablespoons Butter
- ¼ cup All-purpose Flour
- 3 cups Milk
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Salt adjust to taste
- ¼ teaspoon Black Pepper adjust to taste
- ½ cup Parmesan Cheese grated
For the Vegetable Lasagna:
- 9 Lasagna Noodles (no-boil or cooked according to package instructions)
- 1 Zucchini medium - sliced
- 1 Red Bell Pepper diced
- 1 cup Spinach leaves
- 1 cup Mushrooms sliced
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese shredded
- 1 teaspoon Italian Seasoning
Instructions
Prepare the White Sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about a minute to make a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps.
- Add garlic powder, onion powder, salt, and pepper.
- Stir in Parmesan cheese until smooth, then remove from heat.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of white sauce on the bottom of a 9x13 baking dish.
- Lay down 3 lasagna noodles, followed by half of the ricotta cheese, half of the vegetables, and a third of the white sauce.
- Repeat the layers with the remaining noodles, ricotta, vegetables, and sauce.
- Finish with the last layer of noodles and top with the remaining white sauce.
- Sprinkle mozzarella cheese and Italian seasoning over the top.
Bake
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
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