This Vegetable Lasagna with White Sauce is a cheesy, saucy way to get the family excited for veggies! Layers of lasagna noodles, plenty of tender vegetables, and a rich, creamy white sauce make this veggie lasagna a favorite!
My family always loves a classic lasagna, and we usually pop ours in the slow cooker and let the magic happen. Have you tried our crockpot lasagna?
Sometimes we keep it even easier by making Ravioli Lasagna, where we start with frozen cheese ravioli instead of lasagna noodles.
Today, I want to show you our recipe for Veggie Lasagna with a white sauce that is creamy dreamy perfection!
This vegetable lasagna with white sauce is loaded with spinach, zucchini, squash, and carrot all layered between tender noodles, lots of melty mozzarella cheese, and a creamy white sauce made with Parmesan.
There are lots of cheesy layers in this dish and it’ll make it enough for 9 good sized slices.
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For the vegetable filling:
Lasagna Noodles – You can use any brand of lasagna noodles that you like here. I haven’t tested this with no boil noodles and I’m not sure that there is enough liquid in the sauce for it to work. I’d use traditional noodles that are boiled first.
Veggies – This veggie lasagna recipe is loaded with lots of nutritious vegetables, like spinach, sliced zucchini and squash, chopped bell pepper, shredded carrots, and minced garlic.
Herbs & Seasonings – I’m using dried oregano, dried basil, salt and pepper. You can use more or less of the seasoning to taste. We also like to garnish this with some freshly chopped parsley before serving!
Mozzarella Cheese – It just wouldn’t be a good lasagna recipe without lots and lots of melty mozzarella cheese! I’ve added two whole cups, plus the white sauce will have some cheese in it too!
For the white sauce:
Butter – The base of this savory sauce starts with melted butter.
Flour – All-purpose flour will help thicken the white sauce up and enhance the rich flavors.
Whole Milk – I’d stick to using whole milk here if you can to make the white sauce as rich and creamy as possible.
Parmesan Cheese – We’re using freshly grated Parmesan here. I wouldn’t recommend the kind from a green can, but that powdery texture is what we’re after and you can often find it grated like this in the cheese section of many grocery stores.
What We Love About This VEGETABLE LASAGNA Recipe:
- Hearty: There might not be any meat in this recipe but that doesn’t mean it isn’t just as hearty and filling as any good lasagna recipe should be! There is lots of veggies, cheese, and pasta to fill you up.
- Make Ahead: Lasagna is a great dish for preparing ahead of time! You can make this in advance and heat it up when ready to serve.
- Picky Eaters: My biggest mom trick is to teach my kids to learn to love foods they think they hate. I do this by adding the offensive food to a favorite food, like adding vegetables to lasagna. It’s a more neutral way to introduce a scary food and I have had loads of success!
How To Make Vegetable Lasagna:
Veggies: Wilt the spinach in a skillet and then drain it well in a colander, using a colander to press out the excess liquid. While that drains, saute the rest of the vegetables in the same skillet until tender, about 4 to 5 minutes. Season the veggies and drain off any excess liquid.
White Sauce: Spread a thin layer of the white sauce on the bottom, then place a layer of cooked lasagna noodles over the top of the sauce.
Veggies: Add half of the spinach and vegetables evenly over the top of the noodles, followed by another layer of the white sauce plus a quarter of the shredded mozzarella cheese! Repeat the layer once and then top it off with a layer of noodles, white sauce, and the remaining mozzarella cheese.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and finish baking uncovered for another 15 to 20 minutes or until the cheese is golden and bubbly. Sprinkle with parsley before serving.
How To Make White Sauce:
Heat: To begin preparing the white sauce melt the butter in a small saucepan over medium heat. Add in the flour and whisk continuously to form a roux and then lower the heat to medium/low.
Milk: Slowly pour in the milk while constantly whisking to avoid any lumps. Continue to whisk until the mixture thickens up.
Parmesan: Finally you can stir in the Parmesan cheese until the mixture is smooth. Season it with some salt and pepper and remove it from the heat.
- While the sauce is on the stove over heat, keep whisking or else it could start to burn.
- Use good quality, freshly grated Parmesan to get the smoothest, richest sauce possible. The green shaker can isn’t the best choice here.
Noodles: Use classic lasagna noodles for the best results in this recipe. The no boil noodles may work, but we haven’t tested it and I’m not sure there is enough liquid in the sauce to really cook the noodles properly.
Make Ahead & Storage: You can assemble this veggie lasagna and store it in the fridge for up to 24 hours before baking. After baking, it will keep for around 5 days in the fridge or for up to 3 months in the freezer.
Add Protein: Each slice of this veggie lasagna recipe has 17g of protein in it, but you can increase that by adding cottage cheese to each layer. Two cups of cottage cheese will add 6g of protein to each serving. We recommend seasoning the cottage cheese with salt, pepper, and Italian seasoning.
Cover the lasagna either in the casserole dish or in an airtight container and place in the refrigerator for up to 5 days. This can also be stored in the freezer for up to one month.
Sure! Feel free to add or change the veggies in this lasagna. Adding mushrooms, broccoli, green beans, onions, cauliflower and peas are just a few good options.
MORE EASY PASTA RECIPES!
- Southwest Pasta Salad
- Cajun Chicken and Sausage Pasta
- Cheesy Taco Pasta
- Creamy Garlic Pasta
- Cajun Shrimp Pasta
- Air Fryer Pasta Chips
Vegetable Lasagna with White Sauce
For the vegetable filling:
- 9 lasagna noodles
- 3 teaspoons olive oil divided
- 3 cups spinach
- 1 zucchini thinly sliced
- 1 yellow squash thinly sliced
- 1 bell pepper chopped
- 1/2 cup carrots shredded
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- Parsley for garnish
For the white sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
To make the veggies:
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil.
- In a skillet, over medium heat, add 1 teaspoon of olive oil and let heat. Add the spinach and cook, stirring occasionally, until it is wilted. Remove the spinach from the skillet and place in a colander. Use a wooden spoon to press out any excess moisture. Set aside.
- In the same skillet, heat the remaining 2 teaspoons of oil. Add the zucchini, yellow squash, bell pepper, and carrots. Sauté on medium heat until the vegetables are tender, about 4-5 minutes. Add the garlic, dried oregano, dried basil, and salt and pepper, and cook for another 1-2 minutes. Drain any extra liquid from the veggies and set aside.
To make the white sauce:
- To make the white sauce, melt the butter over medium heat in a small saucepan. Add the flour and whisk continuously to form a roux. Lower the heat to medium/low.
- Gradually pour in the milk while whisking to avoid lumps. Continue to whisk until the mixture thickens.
- Stir in the grated Parmesan cheese until smooth. Season with salt and pepper and remove from heat.
- While the white sauce is cooking, boil the noodles according to package instructions and drain well.
To make the lasagna:
- In a greased 9×13-inch baking dish, spread a thin layer of white sauce.
- Place a layer of cooked lasagna noodles on top of the white sauce.
- Add half of the spinach and sautéed vegetables evenly over the noodles, followed by a layer of white sauce and 1/4 of the mozzarella cheese.
- Repeat for the next layer.
- Add a final layer of noodles, white sauce, and remaining 1/2 of shredded mozzarella cheese evenly over the white sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the cheese is golden and bubbly.
- Allow the lasagna to rest for 10 minutes before sprinkling with parsley and slicing into 9 pieces.