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Quick Vegetable Lasagna With White Sauce | Best Weeknight Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-Inspired
Ingredients Method Notes

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

Method
 

Prepare the White Sauce:
  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.
  3. Gradually add the milk, whisking continuously to avoid lumps.
  4. Continue stirring until the sauce thickens, about 5-7 minutes.
  5. Add nutmeg (if using), salt, and black pepper. Remove from heat and set aside.
Cook the Vegetables:
  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté the onions and garlic for 2-3 minutes until fragrant.
  3. Add the mushrooms, zucchini, broccoli, carrots, and spinach. Cook for 5-7 minutes until the vegetables are tender and any excess moisture has evaporated.
  4. Season with salt, pepper, and Italian seasoning. Set aside.
Assemble the Lasagna:
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Spread a thin layer of white sauce on the bottom of the dish.
  3. Lay down a layer of lasagna sheets, overlapping slightly.
  4. Spread a portion of the sautéed vegetables over the pasta.
  5. Drizzle with white sauce and sprinkle with mozzarella and Parmesan cheese.
  6. Repeat the layers until all ingredients are used, finishing with a generous layer of white sauce and cheese on top.
Bake the Lasagna:
  1. Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
  3. 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.

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