Vegetable Lasagna with White Sauce

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Vegetable Lasagna with White Sauce: A Creamy, Cheesy Comfort Dish

Lasagna is one of those iconic comfort foods that never fails to satisfy, and this Vegetable Lasagna with White Sauce is a rich, creamy, and cheesy delight. Instead of the traditional tomato-based sauce, this version features a luxurious white sauce (béchamel) layered with roasted vegetables, ricotta, and gooey melted cheese.

Whether you’re serving this for a family dinner, a special occasion, or meal prepping for the week, this dish is a crowd-pleaser that’s both indulgent and wholesome. The combination of tender pasta, roasted vegetables, and creamy white sauce makes for a comforting, hearty meal.

Why You’ll Love This Vegetable Lasagna

✔ Creamy & Comforting – Rich béchamel sauce + gooey cheese = perfection.
✔ Packed with Flavor – Roasted vegetables and garlic-infused sauce make every bite amazing.
✔ Great for Meal Prep – Tastes even better the next day!
✔ Easy to Customize – Use your favorite veggies or add protein.
✔ Vegetarian-Friendly – A delicious meat-free alternative to traditional lasagna.

What’s in This Creamy White Sauce Lasagna?

Instead of a red marinara sauce, this lasagna uses a velvety white béchamel sauce made from butter, flour, and milk, infused with garlic, Parmesan, and a touch of nutmeg. The layers of pasta, ricotta cheese, roasted vegetables, and mozzarella create an unforgettable flavor combination.

Ingredients for Vegetable Lasagna with White Sauce

For the Roasted Vegetables:

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup spinach or kale, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning

For the White Sauce (Béchamel):

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ½ cup Parmesan cheese, grated

For the Cheese Filling:

  • 1 cup ricotta cheese
  • 1 egg
  • ½ cup Parmesan cheese
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Assembling the Lasagna:

  • 9 lasagna noodles, cooked and drained
  • 2 cups shredded mozzarella cheese
  • Fresh parsley, for garnish

Step-By-Step Instructions

Step 1: Roast the Vegetables

  1. Preheat oven to 400°F (200°C).
  2. Toss the zucchini, squash, bell pepper, mushrooms, onion, and garlic with olive oil, salt, pepper, and Italian seasoning.
  3. Spread the veggies on a baking sheet and roast for 20 minutes, flipping halfway through.
  4. Remove from the oven and stir in the spinach or kale (it will wilt from the heat).

Step 2: Make the White Sauce (Béchamel)

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes until golden.
  3. Gradually pour in the milk, whisking constantly to prevent lumps.
  4. Simmer for 5 minutes until the sauce thickens.
  5. Stir in salt, pepper, nutmeg, and Parmesan cheese.
  6. Remove from heat and set aside.

Step 3: Prepare the Cheese Filling

  1. In a bowl, mix:
    • Ricotta cheese
    • Egg
    • Parmesan cheese
    • Dried basil
    • Garlic powder
    • Salt & pepper
  2. Stir until smooth and set aside.

Step 4: Assemble the Lasagna

  1. Preheat oven to 375°F (190°C).
  2. In a 9×13-inch baking dish, spread 1 cup of white sauce on the bottom.
  3. Add a layer of lasagna noodles.
  4. Spread ⅓ of the ricotta mixture over the noodles.
  5. Add ⅓ of the roasted vegetables.
  6. Drizzle with white sauce.
  7. Sprinkle with mozzarella cheese.
  8. Repeat the layers two more times, finishing with white sauce and mozzarella.

Step 5: Bake the Lasagna

  1. Cover with foil and bake for 30 minutes.
  2. Remove the foil and bake for 15 more minutes until golden and bubbly.
  3. Let rest for 10 minutes before slicing.
  4. Garnish with fresh parsley and serve!

Tips for the Best Vegetable Lasagna

✔ Roast the Vegetables – This enhances their flavor and texture.
✔ Don’t Skip the Nutmeg – It adds a subtle, warm flavor to the white sauce.
✔ Use Fresh Cheese – Pre-shredded cheese contains anti-caking agents, so grate your own for better melting.
✔ Let It Rest Before Slicing – This prevents it from falling apart when served.
✔ Customize Your Layers – Add extra cheese, mushrooms, or even pesto for more flavor!

Delicious Variations

Want to mix things up? Try these fun variations:

1. Spinach & Artichoke White Lasagna

  • Replace roasted veggies with chopped spinach and artichoke hearts.
  • Add cream cheese to the white sauce for extra richness.

2. Mushroom & Truffle Lasagna

  • Use sautéed mushrooms and add a drizzle of truffle oil before serving.
  • Swap Parmesan for gruyère cheese for a deeper flavor.

3. Spicy Roasted Veggie Lasagna

  • Add roasted poblano peppers and red pepper flakes for a kick.
  • Use pepper jack cheese instead of mozzarella.

4. Low-Carb Zucchini Noodle Lasagna

  • Replace lasagna noodles with thinly sliced zucchini or eggplant.
  • Pat dry before layering to prevent excess moisture.

How to Store & Reheat

Refrigeration:

  • Store leftovers in an airtight container for up to 4 days.

Freezing:

  • Assemble lasagna, cover tightly, and freeze for up to 2 months.
  • Bake directly from frozen at 350°F for 1 hour.

Reheating:

  • Oven: Bake at 350°F (175°C) for 20 minutes.
  • Microwave: Heat in 1-minute intervals until warm.

What to Serve with Vegetable Lasagna

This rich and creamy lasagna pairs well with:

  • Garlic bread or focaccia 🥖
  • Crisp green salad with balsamic dressing 🥗
  • Roasted asparagus or steamed broccoli 🥦
  • A glass of Chardonnay or Sauvignon Blanc 🍷

For a full Italian feast, serve it alongside bruschetta, antipasto, or a classic Caprese salad.

Frequently Asked Questions

1. Can I make this lasagna ahead of time?

Yes! Assemble and refrigerate overnight, then bake when ready.

2. What’s the best cheese for white sauce lasagna?

Mozzarella, Parmesan, and ricotta create the best creamy texture.

3. Can I make this gluten-free?

Yes! Use gluten-free lasagna noodles and swap flour for cornstarch in the béchamel.

4. What’s a good protein addition?

Shredded chicken or crumbled Italian sausage adds extra heartiness.

Final Thoughts

This Vegetable Lasagna with White Sauce is creamy, cheesy, and packed with roasted veggie goodness. Whether you’re making it for family dinners, meal prep, or a cozy weekend meal, it’s sure to be a favorite.

So grab your ingredients, bake up this decadent, creamy lasagna, and enjoy a taste of Italian-inspired comfort food today!

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