Vegetable Lasagna with Creamy White Sauce Recipe (Print Version)
Layer tender vegetables, rich ricotta, and a creamy béchamel sauce between lasagna noodles for a comforting, hearty vegetarian meal the whole family will love.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Garden Medley Filling
01 -
2 tbsp olive oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
2 medium zucchini, thinly sliced
05 -
2 medium bell peppers (any color), diced
06 -
10 oz fresh spinach
07 -
8 oz cremini mushrooms, sliced
08 -
1 tsp dried oregano
09 -
Salt and black pepper to taste
→ Silky Béchamel Foundation
10 -
1/2 cup (1 stick) unsalted butter
11 -
1/2 cup all-purpose flour
12 -
4 cups whole milk
13 -
1/4 tsp freshly grated nutmeg
14 -
1 tsp salt
→ Layering & Finishing Touches
15 -
12-15 sheets lasagna noodles (oven-ready or regular, cooked al dente)
16 -
15 oz part-skim ricotta cheese
17 -
1 cup freshly grated Parmesan cheese
18 -
2 cups shredded part-skim mozzarella cheese
19 -
Fresh basil for garnish
# Instructions:
01 -
Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large yellow onion, diced, and 2 medium bell peppers, diced; cook until softened, about 5-7 minutes. Stir in 4 cloves garlic, minced, and cook for 1 minute more.
02 -
Add 2 medium zucchini, thinly sliced, and 8 oz cremini mushrooms, sliced, to the skillet. Cook until tender, about 8-10 minutes. Stir in 10 oz fresh spinach until wilted. Season with 1 tsp dried oregano, salt, and black pepper to taste. This vibrant filling is key for your Vegetable Lasagna with Creamy White Sauce.
03 -
In a separate saucepan, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in 4 cups whole milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with 1/4 tsp freshly grated nutmeg and 1 tsp salt.
04 -
If using regular lasagna noodles, cook 12-15 sheets al dente according to package directions; drain and rinse. In a bowl, combine 15 oz part-skim ricotta cheese with 1 cup freshly grated Parmesan cheese. This creamy mixture adds richness to your Vegetable Lasagna with Creamy White Sauce.
05 -
Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles, then half of the ricotta mixture, half of the vegetable filling, and a generous layer of béchamel. Sprinkle with 1 cup shredded part-skim mozzarella cheese. Repeat layers.
06 -
Top the second layer with remaining noodles, béchamel, and the remaining 1 cup shredded part-skim mozzarella cheese. Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 15 minutes, or until bubbly and golden brown. This ensures a perfectly cooked Vegetable Lasagna with Creamy White Sauce.
07 -
Remove the Vegetable Lasagna with Creamy White Sauce from the oven and let it rest for 10-15 minutes before slicing. This allows the layers to set, preventing it from falling apart. Garnish with fresh basil for a beautiful finish.
# Notes:
01 -
Feel free to customize your vegetable filling! Broccoli florets, sliced carrots, or even roasted eggplant would be delicious additions or substitutions for the zucchini or bell peppers.
02 -
This lasagna can be assembled up to 24 hours in advance and stored covered in the refrigerator. Add an extra 10-15 minutes to the covered baking time if baking from cold. Leftovers store well in an airtight container for up to 3-4 days.
03 -
For an extra cheesy béchamel, stir in 1/2 cup of grated Gruyère or white cheddar cheese at the end of cooking, after removing it from the heat. This adds another layer of flavor to your creamy white sauce.
04 -
If using oven-ready lasagna noodles, ensure there's enough sauce in each layer to hydrate them properly. If using regular noodles, cook them slightly under al dente as they will continue to cook in the oven.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Large saucepan
04 -
Whisk
05 -
Cutting board
06 -
Chef's knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 760 kcal
Total Fat: 33 g
Total Carbohydrate: 63 g
Protein: 30 g