Quick Vegetable Lasagna with White Sauce

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Here’s my go-to vegetable lasagna recipe, made with a creamy white sauce instead of the usual tomato sauce, layers of fresh vegetables, and plenty of melted cheese throughout.

This lasagna has become my weekly dinner solution when I want to get more veggies into our meals. I often make a double batch – one for dinner and one for the freezer. And let’s be honest, the leftovers might even taste better the next day!

What Kind of Mushrooms Should I Use?

While this recipe calls for cremini mushrooms, you’ve got plenty of options that’ll work great in this lasagna. Cremini mushrooms (also called baby bella mushrooms) are actually just young portobello mushrooms, and they have a nice meaty texture that holds up well during baking. If you can’t find cremini, regular white button mushrooms will work just fine since they’re actually the same species, just harvested at a different stage. When picking your mushrooms at the store, look for ones that are firm and dry (not slimy), and try to avoid any that have dark spots or are starting to shrivel.

Options for Substitutions

This veggie lasagna is pretty flexible and you can make several swaps based on what you have on hand:

• Vegetables: Feel free to mix and match the veggies! Cauliflower works great instead of broccoli, portobello or button mushrooms can replace cremini, and you can swap summer squash for zucchini. Kale or swiss chard are good alternatives to spinach – just cook them a bit longer.
• Navy beans: Any white beans will work here – try cannellini or great northern beans. You can even leave them out if you prefer, though they add nice protein and texture.
• Milk: For the white sauce, you can use 2% milk instead of whole milk, but avoid skim as the sauce won’t be creamy enough. For a non-dairy option, unsweetened soy or oat milk work well.
• Cheese options: Pecorino Romano can sub for parmesan. For the mozzarella, try provolone or fontina. If you can’t find ricotta, blend cottage cheese until smooth as a substitute.
• Lasagna noodles: Both regular and whole wheat lasagna noodles work fine. You can even use no-boil noodles – just add 1/2 cup extra liquid to your sauce since they absorb more moisture.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetable lasagna is dealing with excess moisture from the vegetables – make sure to cook them until most of their water content has evaporated, or your lasagna might end up watery. A common mistake is rushing the white sauce (béchamel) preparation – take your time to cook the flour and butter mixture for at least 2-3 minutes to avoid a raw flour taste, and gradually add warm (not cold) milk while whisking constantly to prevent lumps. When layering the lasagna, resist the temptation to overload each layer with sauce or vegetables, as this can make the final dish unstable and difficult to serve – instead, aim for thin, even layers and save enough sauce for the top layer to prevent the noodles from drying out. For the best texture, let the lasagna rest for 15-20 minutes after baking, which allows the layers to set and makes it much easier to cut clean slices.

What to Serve With Vegetable Lasagna?

This creamy veggie lasagna pairs perfectly with a simple garlic bread or warm crusty Italian bread to soak up all that delicious white sauce. Since the lasagna is already packed with vegetables, I like to keep the sides pretty simple – a light mixed green salad with a tangy balsamic vinaigrette does the trick nicely. For a complete Italian-inspired meal, you could start with a small bowl of minestrone soup or a classic Caesar salad. And if you’re serving this for a casual dinner party, why not add a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc to round everything out?

Storage Instructions

Keep Fresh: This white sauce veggie lasagna will stay good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! I like to portion it into individual servings to make weekday lunches super easy.

Freeze: You can freeze this lasagna either baked or unbaked for up to 3 months. Just wrap it tightly in plastic wrap, then foil, and pop it in the freezer. If freezing unbaked, no need to thaw before cooking – just add about 20-25 minutes to the baking time.

Reheat: To warm up individual portions, pop them in the microwave for 2-3 minutes, or until heated through. For larger portions, cover with foil and heat in a 350°F oven for about 20-25 minutes. The foil helps keep the top from getting too brown while it warms up.

Preparation Time	20-30 minutes
Cooking Time	30-35 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 150-170 g
• Fat: 170-190 g
• Carbohydrates: 250-280 g

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 diced yellow onion
• 3 minced garlic cloves
• 2 cups chopped broccoli florets
• 8 ounces chopped cremini mushrooms
• 1 chopped zucchini
• 2 cups loosely packed baby spinach, chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 can navy beans (15 ounces, drained and rinsed)
• 4 tablespoons butter
• 1/2 cup plain flour
• 3.5 cups full-fat milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese
• 9 to 12 lasagna noodles, fresh or dried
• 1.5 cups whole milk ricotta cheese
• 2.5 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Step 1: Prepare the Ingredients and Preheat the Oven

Preheat your oven to 375 degrees F.

Before you start cooking, gather all your ingredients and have them ready to ensure a smooth cooking process.

Chop and prep all the vegetables you’ll be using in the recipe.

Step 2: Cook the Vegetables

In a large skillet, heat some olive oil over medium heat.

Add the chopped onion and cook for a few minutes until it’s soft.

Then, add the garlic followed by the broccoli and cook until the broccoli turns a brighter green.

Next, add the mushrooms and zucchini, cooking for 5 to 7 more minutes until all the vegetables are tender and most of the moisture has evaporated.

Season the mixture with salt, pepper, and red pepper flakes.

Finally, stir in the spinach and navy beans, cooking until the spinach is wilted.

Step 3: Boil the Lasagna Noodles

While the vegetables are cooking, bring a pot of salted water to a boil.

Cook the lasagna noodles according to the package instructions.

Be sure to follow the cooking time specific to when the noodles are going to be baked after boiling, to avoid overcooking them.

Once done, drain the noodles and rinse them with water to prevent sticking.

Check how they fit in a 13×9 baking dish to ensure you have enough to fill each noodle layer.

Step 4: Make the Sauce

In the same pot used for the noodles, melt the butter over medium heat.

Whisk in the flour, then slowly pour in the milk, continually whisking to avoid lumps.

Add the seasonings: garlic and onion powders, parsley, basil, oregano, salt, and pepper.

Cook over medium-low heat, stirring frequently, until the sauce thickens.

Once the sauce is thick and creamy, remove it from the heat and stir in 1/4 cup of grated Parmesan cheese.

Step 5: Assemble the Lasagna

Begin assembling the lasagna by spreading about 1/2 cup of the sauce on the bottom of a 13×9 baking dish.

Add a layer of lasagna noodles, using whole noodles and halves as needed to fit the dish.

On top of the noodles, spread about 3/4 cup of ricotta cheese, then spoon half of the vegetable and bean filling (about 2 cups).

Sprinkle 1 cup of mozzarella cheese over the filling, then spread 1 cup of sauce.

Repeat this layering process: another layer of noodles, 3/4 cup ricotta, remaining vegetable and bean filling, 1 cup mozzarella, 1 cup sauce, final layer of noodles, then top with 1/2 cup mozzarella and 1/2 cup Parmesan cheese.

Step 6: Bake and Serve

Transfer the assembled lasagna to the oven and bake on the center rack for 30 to 35 minutes until the cheese is bubbling.

You may cover the dish with foil for about half the cooking time if you want to prevent the top from browning too much.

Once baked, allow the lasagna to sit for 10 to 20 minutes before slicing and serving.

Enjoy your homemade vegetable lasagna!