Vegetable Lasagna with White Sauce

If you’re looking for a delicious, hearty, and nutritious meal, this vegetable lasagna with white sauce is the perfect choice. Packed with layers of fresh vegetables, creamy white sauce, and gooey cheese, this lasagna is a hit with both vegetarians and meat lovers alike. It’s a comforting dish that works great for family dinners, gatherings, or meal prep for the week.

Why You’ll Love This Vegetable Lasagna with White Sauce

• Creamy and Rich: The white sauce adds a luxurious, creamy texture that perfectly complements the vegetables.
• Nutritious and Hearty: Loaded with a variety of vegetables, this lasagna is both filling and nutritious.
• Customizable: Easy to adapt with your favorite vegetables or even add some protein like tofu or chicken.
• Make-Ahead Friendly: Prepare it in advance and bake when ready, perfect for busy weeknights.

Ingredients You’ll Need

• For the White Sauce:
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)
• For the Lasagna:
  • 12 lasagna noodles (cooked according to package instructions)
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup baby spinach
  • 1 cup sliced mushrooms
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

How to Make Vegetable Lasagna with White Sauce

1. Prepare the Vegetables:
   • Preheat your oven to 400°F (200°C). Toss the zucchini, yellow squash, bell peppers, and mushrooms with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.
2. Make the White Sauce:
   • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until it forms a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Stir in the Parmesan cheese, salt, pepper, and nutmeg.
3. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of white sauce. Place a layer of lasagna noodles over the sauce. Add a layer of ricotta cheese, roasted vegetables, baby spinach, and a sprinkle of mozzarella cheese. Repeat the layers, ending with a layer of noodles topped with white sauce and a final sprinkle of mozzarella and Parmesan cheese.
4. Bake:
   • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
5. Serve:
   • Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil and serve.

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Variations and Tips

• Add Protein: Incorporate tofu, grilled chicken, or ground turkey for extra protein.
• Gluten-Free: Use gluten-free lasagna noodles and flour for the white sauce.
• Extra Veggies: Feel free to add any other vegetables you love, like eggplant, kale, or carrots.
• Cheese Alternatives: For a lighter option, use part-skim ricotta and mozzarella.

How to Store Vegetable Lasagna with White Sauce

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Lasagna can be frozen for up to 3 months. Wrap tightly in aluminum foil and place in a freezer-safe container.
• Reheat: To reheat, bake at 350°F (175°C) until warmed through, about 20-25 minutes if refrigerated, or 45 minutes if frozen.

Vegetable Lasagna with White Sauce

Recipe by Rose HernandezCourse: MainCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

450

kcal

Ingredients

• For the White Sauce

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 4 cups milk

• 1 cup grated Parmesan cheese

• Salt and pepper to taste

• Pinch of nutmeg (optional)

• For the Lasagna

• 12 lasagna noodles (cooked according to package instructions)

• 2 cups ricotta cheese

• 2 cups shredded mozzarella cheese

• 1 cup grated Parmesan cheese

• 1 large zucchini, thinly sliced

• 1 large yellow squash, thinly sliced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 cup baby spinach

• 1 cup sliced mushrooms

• 2 tablespoons olive oil

• Salt and pepper to taste

• Fresh basil for garnish

Directions

• Prepare the Vegetables
• Make the White Sauce
• Assemble the Lasagna
• Bake
• Serve

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