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Vegetable Lasagna with White Sauce

A hearty and comforting vegetable lasagna layered with creamy white sauce, perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.