This is a veggie-loaded lasagna with layers of creamy white sauce, ricotta, no-boil lasagna noodles, and plenty of ooey gooey cheese! Customize it by changing up the vegetables and use up what you have in your pantry or make it just as written. This easy vegetable lasagna with white sauce will become one of your new go-to dinner ideas!
An Easy Dinner Idea!
This lasagna is a super easy weeknight-friendly meal that will use up all of those miscellaneous vegetables kicking around in your fridge and pantry. In place of the traditional red sauce used in most lasagnas, this one uses a luxurious white sauce, started from a roux, with Parmesan and cream cheese for plenty of flavor.
There's a little bit of prep with chopping vegetables and preparing each of the layers, but the processes are simple and everything comes together with relative ease.
This recipe makes one 8x8 pan that can be cut into 6 or 9 servings. If you need to feed more people, double the ingredients and bake in a 9x13 pan instead (bake time will increase, just follow the guides for doneness in the recipe card).
What Sides Do You Serve With Lasagna?
Wondering what to serve alongside a slice of vegetable lasagna with white sauce? This recipe will make a meal all on its own, but if you want to kick up the protein level, serve alongside juicy grilled chicken or pork chops with a yummy green salad.
Don't forget to add some toasted Italian bread or soft dinner rolls to mop up all of that extra delicious white sauce!
Which Vegetables Are In This Lasagna?
I used a combination of zucchini, red bell pepper, onion, and spinach to make this vegetable lasagna with white sauce. This is an easily customizable recipe and you can change up the recipe however you want. Try these other vegetables:
- yellow squash
- sliced carrots
- chopped broccoli
- mushrooms
- green or yellow bell pepper (or use a combo of red, green, and yellow)
What Are Oven-Ready Lasagna Noodles?
Oven ready or "no boil" lasagna noodles have been pre-cooked and dried, meaning you can add them directly to your lasagnas and casseroles without the need to take the extra step of boiling them and working with hot, floppy noodles.
I love working with oven ready noodles because it's so easy to slam together a lasagna of any kind!
If you cannot find oven ready or no boil lasagna noodles, go ahead and use regular lasagna noodles - just make sure to boil them according to the package instructions before layering them into the pan.
Freezer Instructions
You can freeze this vegetable lasagna and bake it off when ready to serve. Follow the recipe through step 4, but do not preheat the oven. Layer the ingredients in a disposable 8x8 baking pan. Let ingredients cool to room temperature, cover with foil, then wrap tightly with plastic wrap. Label and freeze for up to 6 months. (It will stay safe to eat after that time if kept properly frozen, but eating it sooner will yield the best flavor and texture).
When ready to bake, uncover frozen lasagna and let stand on counter for 30 minutes. Preheat oven to 350F. Bake for 40 minutes or just until cheese is melted and golden, center is hot, and noodles are tender (pierce with a fork or knife).
Reheating Instructions
Store any leftovers in the refrigerator, covered. If storing in the baking pan, you can reheat the entire lasagna by placing into a 350F oven for 10-15 minutes. You can also reheat individual slices in the microwave. Cut the slice open to allow for faster heating without liquifying the cheese and ricotta layers too much.
Print
Vegetable Lasagna With White Sauce
- Total Time: 1 hour
- Yield: 6-9 servings 1x
Description
This is an ooey gooey and cheesy lasagna made with a creamy white sauce and layered with flavorful cooked vegetables. An easy dinner recipe that makes an 8x8 square pan, enough to feed a small family. Double the ingredients and bake in a 9x13 pan to feed even more!
Ingredients
- 2 teaspoons olive oil
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- ⅔ cup finely-chopped yellow onion
- Handful of fresh spinach
- Few shakes each of: salt, pepper, ground oregano, dried basil, and ground thyme
- 3 tablespoons unsalted butter
- 2 cloves garlic, peeled and minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces (½ block) cream cheese, room temperature
- ¼ cup Parmesan cheese (powdered or shredded)
- Additional salt and pepper to taste
- 1 cup ricotta cheese
- 1 egg
- 6-7 oven-ready lasagna noodles, uncooked
- 1 generous cup shredded Mozzarella cheese
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes, then add zucchini and bell pepper. Cook until vegetables are tender. Add spinach and cook until wilted. Season with a few shakes each of salt, pepper, ground oregano, dried basil, and ground thyme. Stir, taste, and add more seasonings as desired. Transfer to a large bowl and set aside.
- In the same skillet over medium heat, melt butter. Add garlic and cook for 2 minutes. Sprinkle on flour and whisk until a paste is formed. Add milk and stir, then heat while stirring until sauce thickens slightly. Add cream cheese and break apart into small pieces. Add Parmesan cheese. Heat while whisking until smooth and thick. Season with salt pepper, taste, and adjust seasonings as needed. Remove from heat.
- In a medium bowl, mix together ricotta cheese and egg until combined. Preheat oven to 350F.
- In a square 8x8 pan, spoon a small amount of white sauce into the bottom. Add a layer of lasagna noodles, breaking them down as needed so they fit. Top with cooked vegetables and ricotta/egg mixture. Add a generous layer of white sauce, followed by a second layer of noodles. Top with remaining white sauce and mozzarella cheese.
- Bake uncovered for 25-30 minutes or until cheese is golden and noodles are tender (pierce with a fork or knife to test). Allow to cool for 10 minutes, then slice and serve warm.
Notes
For reheating and freezer instructions, see blog post.
- Prep Time: 10 mins
- Cook Time: 50 minutes
- Category: Entree
- Method: Stovetop and Oven
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