Go Back
–+ servings
Vegetable Lasagna with White Sauce

Vegetable Lasagna with White Sauce: Easy Comfort Food Delight

Delightful vegetable lasagna layered with a creamy white sauce, perfect for comfort food lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 8 slices
Calories 350 kcal

Equipment

  • large skillet
  • Pot
  • baking dish

Ingredients
  

Vegetable filling

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 cups broccoli florets chopped into small pieces
  • 8 ounces cremini mushrooms chopped into small pieces
  • 1 zucchini chopped into small pieces
  • 2 cups baby spinach loosely packed; chopped into small pieces
  • 0.25 teaspoons kosher salt
  • 0.25 teaspoons freshly ground black pepper
  • 0.25 teaspoons red pepper flakes
  • 1 15-ounce can navy beans drained and rinsed

White sauce

  • 4 tablespoons butter
  • 0.5 cups all purpose flour
  • 3.5 cups whole milk
  • 0.5 teaspoons garlic powder
  • 0.5 teaspoons onion powder
  • 0.5 teaspoons dried parsley
  • 0.5 teaspoons dried basil
  • 0.5 teaspoons dried oregano
  • 0.5 teaspoons kosher salt
  • 0.5 teaspoons freshly ground black pepper
  • 0.25 cups shredded parmesan cheese

Other ingredients

  • 9 to 12 fresh or dried lasagna noodles
  • 1.5 cups ricotta cheese whole milk
  • 2.5 cups shredded mozzarella cheese
  • 0.5 cups shredded parmesan cheese

Instructions
 

Preparation

  • Preheat the oven to 375 degrees F.
  • Gather all ingredients and prep the vegetables for smoother cooking.
  • Warm the olive oil in a large skillet over medium heat. Add the onion, cook for a few minutes, then add garlic and broccoli. Cook until broccoli turns brighter green, then add mushrooms and zucchini, cooking for 5 to 7 more minutes until tender. Season with salt, pepper, and red pepper flakes, then stir in spinach and navy beans and cook until spinach wilts.
  • Bring a pot of salted water to boil and cook the lasagna noodles according to package instructions. Rinse noodles with water after draining to prevent sticking.
  • Melt butter in the same pot over medium heat, whisk in flour, then slowly add milk. Stir in garlic and onion powders, parsley, basil, oregano, salt, and pepper. Cook until sauce thickens, then stir in ¼ cup of parmesan.
  • Layer the lasagna in a 13×9 baking dish: start with ½ cup of sauce, then a layer of noodles, ¾ cup ricotta, half of vegetable filling, 1 cup mozzarella, and 1 cup sauce. Repeat: noodles, ¾ cup ricotta, remaining filling, 1 cup mozzarella, 1 cup sauce, and finish with noodles, ½ cup mozzarella, and ½ cup parmesan.
  • Bake in the oven for 30 to 35 minutes until cheese is bubbling. Cover with foil if desired to prevent browning.
  • Let the lasagna sit for 10 to 20 minutes before slicing and serving.

Notes

Feel free to leave a rating or review by tapping the stars on this recipe card or in the comments section.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 300mgIron: 2mg
Keyword Comfort Food, dinner, healthy, vegetable lasagna, Vegetarian, white sauce
Tried this recipe?Let us know how it was!