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A slice of vegetable lasagna topped with fresh herbs on a white plate.
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5 from 1 vote

Vegetable Lasagna with White Sauce

Savory Vegetable Lasagna with White Sauce. Layers of zucchini, spinach, mushrooms, and bell peppers combined with a creamy homemade white sauce.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main, Main Course
Cuisine: American
Servings: 6 Servings
Calories: 495kcal
Author: Keri

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.

Notes

Tips:
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.
 

Nutrition

Calories: 495kcal | Carbohydrates: 47g | Protein: 23g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 597mg | Potassium: 570mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1967IU | Vitamin C: 33mg | Calcium: 460mg | Iron: 2mg