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.

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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

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.
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.
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.
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.
Serve:
- Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil and serve.

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.