Vegetable Lasagna with White Sauce

Why Make This Vegetable Lasagna with White Sauce

Vegetable lasagna with white sauce is a fantastic way to enjoy a hearty and comforting meal while incorporating plenty of nutritious vegetables. This recipe combines layers of tender vegetables, creamy ricotta, and a luscious white sauce that will tantalize your taste buds. It’s not just a feast for the palate but also a visual delight, with colorful layers peeking through melted cheese. This dish is perfect for family dinners, potlucks, or even meal prep for the week ahead.

How to Make Vegetable Lasagna with White Sauce

Creating this vegetable lasagna with white sauce is straightforward and allows for a bit of creativity with the ingredients. You start by roasting fresh vegetables to enhance their flavors, while the creamy white sauce adds a luxurious touch. The layering process is simple, and after some baking, you’ll end up with a bubbling, golden dish that’s perfect for any occasion. This lasagna is not only delicious but also a healthier alternative to traditional meat-based lasagna.

Ingredients:

• 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
• 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
• 1 cup ricotta cheese
• 1 egg
• ½ cup Parmesan cheese
• 1 teaspoon dried basil
• ½ teaspoon garlic powder
• 9 lasagna noodles, cooked and drained
• 2 cups shredded mozzarella cheese
• Fresh parsley, for garnish

Directions:

1. Preheat your oven to 400°F. In a large bowl, toss all vegetables (except spinach) with olive oil, salt, pepper, and Italian seasoning. Spread them on a baking sheet and roast for 18-22 minutes, flipping halfway through. Add spinach during the last minute of roasting.
2. For the white sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually add milk while whisking constantly. Simmer for 5-7 minutes until the sauce thickens. Stir in salt, pepper, nutmeg, and Parmesan until smooth.
3. In a separate bowl, mix the ricotta filling ingredients (ricotta cheese, egg, remaining Parmesan, basil, and garlic powder) until smooth and creamy.
4. Reduce the oven temperature to 375°F. Spread 1 cup of white sauce in a baking dish. Layer with noodles, ⅓ of the ricotta mixture, ⅓ of the roasted vegetables, additional white sauce, and mozzarella. Repeat the layers twice more, finishing with sauce and cheese on top.
5. Cover with foil and bake for 30 minutes. Then uncover and bake for an additional 15 minutes until golden and bubbling. Let it rest for 10-15 minutes before slicing to allow the layers to set.

Nutritional Information

Per serving (1 slice):

• Calories: 360
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 620mg
• Total Carbohydrates: 29g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 15g

How to Serve Vegetable Lasagna with White Sauce

Serve this vegetable lasagna warm, garnished with fresh parsley for a pop of color. Pair it with a simple side salad or garlic bread for a complete meal. It’s also delightful with a glass of white wine for a cozy dinner night. For family gatherings or celebrations, this dish will steal the spotlight!

How to Store Vegetable Lasagna with White Sauce

If you have leftovers, simply let them cool completely before storing. Place the lasagna in an airtight container and refrigerate for up to 3-4 days. To reheat, cover with foil and warm in a 350°F oven until heated through. You can also freeze portions for up to 2-3 months; just make sure to wrap them tightly to prevent freezer burn.

Expert Tips for Perfect Vegetable Lasagna with White Sauce

• Make sure to roast your vegetables until they’re tender and slightly caramelized for maximum flavor.
• For a richer white sauce, consider using whole milk or even half-and-half.
• Feel free to mix and match your vegetables based on what you have on hand; carrots, eggplant, or broccoli work well too!
• Use no-boil lasagna noodles for even faster preparation.
• Let the lasagna rest after baking to help it set; this makes serving easier and cleaner.

Delicious Variations

1. Add Protein: Substitute some of the vegetables with cooked chicken or turkey for an added protein boost.
2. Try Different Cheeses: Incorporate different cheeses like feta or goat cheese for a more distinct flavor.
3. Spice it Up: Add red pepper flakes to the white sauce for a little heat.
4. Switch Up the Sauce: Swap the white sauce for a marinara sauce if you prefer a tomato base.

Frequently Asked Questions

Can I prepare the lasagna ahead of time?

Yes! You can assemble the lasagna a day in advance. Just keep it covered in the fridge until you’re ready to bake.

How can I make this recipe gluten-free?

Replace regular lasagna noodles with gluten-free alternatives. Use a gluten-free flour blend for the white sauce as well.

What can I use instead of ricotta cheese?

Cottage cheese works as a great substitute for ricotta. Blend it until smooth for a similar texture.

Conclusion

Vegetable lasagna with white sauce is cheesy, comforting, and packed with nutrients. It’s an excellent dish for vegetarians and meat-lovers alike, offering a delicious way to enjoy diverse flavors and textures. Whether you share it with loved ones or keep it all to yourself, this lasagna is sure to satisfy. So gather your ingredients, and bring this delightful recipe to your table – you won’t be disappointed! Happy cooking!

Vegetable Lasagna with White Sauce

A hearty and comforting vegetable lasagna layered with creamy white sauce, perfect for family dinners and meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 360

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 whole zucchini, sliced
• 1 whole yellow squash, sliced
• 1 whole 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

White Sauce

• 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

Ricotta Filling

• 1 cup ricotta cheese
• 1 whole egg
• ½ cup Parmesan cheese remaining
• 1 teaspoon dried basil
• ½ teaspoon garlic powder

Assembly

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

Method

 

Preparation

1. Preheat your oven to 400°F.
2. In a large bowl, toss all vegetables (except spinach) with olive oil, salt, pepper, and Italian seasoning. Spread them on a baking sheet and roast for 18-22 minutes, flipping halfway through. Add spinach during the last minute of roasting.

Make the White Sauce

1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
2. Gradually add milk while whisking constantly. Simmer for 5-7 minutes until the sauce thickens.
3. Stir in salt, pepper, nutmeg, and Parmesan until smooth.

Prepare Ricotta Filling

1. In a separate bowl, mix the ricotta filling ingredients (ricotta cheese, egg, remaining Parmesan, basil, and garlic powder) until smooth and creamy.

Assemble the Lasagna

1. Reduce the oven temperature to 375°F.
2. Spread 1 cup of white sauce in a baking dish.
3. Layer with noodles, ⅓ of the ricotta mixture, ⅓ of the roasted vegetables, additional white sauce, and mozzarella.
4. Repeat the layers twice more, finishing with sauce and cheese on top.

Bake

1. Cover with foil and bake for 30 minutes.
2. Uncover and bake for an additional 15 minutes until golden and bubbling.
3. Let it rest for 10-15 minutes before slicing to allow the layers to set.

Notes

Serve warm, garnished with fresh parsley. Pairs well with a side salad or garlic bread. Can be stored in an airtight container in the fridge for 3-4 days or frozen for 2-3 months.