Description

Vegetable Lasagna With White Sauce is the ultimate comfort food, combining layers of creamy béchamel, tender pasta sheets, and a medley of colorful, sautéed vegetables. It’s a hearty, cheesy, and satisfying dish that’s perfect for weeknight dinners, family gatherings, or meal prep. Whether you’re vegetarian or simply looking to enjoy a meatless meal, this lasagna is guaranteed to impress everyone at the table.

Ingredients

For the White Sauce (Béchamel):

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk (or plant-based milk for a vegan option)
½ teaspoon ground nutmeg (optional)
Salt and black pepper to taste

For the Vegetable Filling:

2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 cup sliced mushrooms
1 cup zucchini, thinly sliced
1 cup baby spinach leaves
1 cup carrots, shredded
½ cup broccoli florets, finely chopped
Salt, black pepper, and Italian seasoning to taste

For the Lasagna Layers:

- 9–12 lasagna sheets (no-boil or pre-cooked)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (optional)

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Instructions

Prepare the White Sauce:

- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.
- Gradually add the milk, whisking continuously to avoid lumps.
- Continue stirring until the sauce thickens, about 5-7 minutes.

Add nutmeg (if using), salt, and black pepper. Remove from heat and set aside.

Cook the Vegetables:
- - Heat olive oil in a large skillet over medium heat.
  - Sauté the onions and garlic for 2-3 minutes until fragrant.
  - Add the mushrooms, zucchini, broccoli, carrots, and spinach. Cook for 5-7 minutes until the vegetables are tender and any excess moisture has evaporated.
  - Season with salt, pepper, and Italian seasoning. Set aside.

Assemble the Lasagna:

- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread a thin layer of white sauce on the bottom of the dish.
- Lay down a layer of lasagna sheets, overlapping slightly.
- Spread a portion of the sautéed vegetables over the pasta.
- Drizzle with white sauce and sprinkle with mozzarella and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with a generous layer of white sauce and cheese on top.

Bake the Lasagna:

- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Vegetable Choices: Feel free to swap in your favorite veggies, such as bell peppers, eggplant, or kale.
Prevent a Watery Lasagna: Cook the vegetables thoroughly to remove excess moisture, and let the lasagna rest before cutting.
Make It Vegan: Replace the milk with plant-based milk, and use vegan butter, cheese, and ricotta alternatives.
Storage Tips: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Reheating: Warm leftovers in the oven at 350°F until heated through, or use a microwave for a quicker option.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-Inspired