veggie white lasagna recipe

Written BySheba G Updated On
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The Best veggie white lasagna recipe

I’m so excited to share this veggie white lasagna recipe with you all! I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of tender vegetables, rich bechamel sauce, and gooey mozzarella cheese is a match made in heaven.

I love that this recipe is a great way to get everyone to eat their veggies – my kids would never complain about eating a plate of broccoli if it was smothered in this creamy goodness. Plus, it’s a great option for a special occasion or everyday meal. This veggie white lasagna recipe is also incredibly healthy, with a good balance of protein, fiber, and healthy fats.

And the best part? It’s surprisingly easy to make – just layer the ingredients and bake until golden brown. My family loves when I make this for dinner because it’s always a treat.

And as an added bonus, it’s perfect for meal prep – just assemble the lasagna on Sunday evening and refrigerate overnight before baking on Monday morning. Whether you’re looking for a comforting meal or a way to sneak in some extra veggies, this veggie white lasagna recipe is sure to please. I’ve served it at countless family gatherings and potlucks, and it always gets rave reviews.

My kids even request it for their birthday dinners! This veggie white lasagna recipe is truly a staple in our household, and I know it will become one in yours too.

Veggie White Lasagna

4.6 from 890 votes

A creamy, comforting veggie white lasagna made with layers of tender lasagna noodles, a rich white sauce, and a variety of colorful vegetables. This recipe is a must-try for any occasion.

Prep Time25 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

12 lasagna noodles
1 tsp salt

For the White Sauce

4 tbsp butter
4 tbsp flour
4 cups milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil

For the Vegetables

1 medium zucchini, sliced
1 medium yellow squash, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sliced mushrooms
1 medium onion, thinly sliced

For the Topping

2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 375°F.
2Cook lasagna noodles according to package instructions.
3Drain and set aside.
4In a large skillet, heat 1 tablespoon of olive oil over medium heat.
5Add sliced zucchini, yellow squash, red and yellow bell peppers, and sliced onions.
6Cook for 5-7 minutes until the vegetables are softened and slightly browned.
7Remove from heat and set aside.
8In a large mixing bowl, melt 4 tablespoons of butter over medium heat.
9Add 4 tablespoons of flour and whisk to form a roux.
10Cook for 1-2 minutes, stirring constantly until the mixture is bubbly and lightly browned.
11Gradually whisk in 4 cups of milk, stirring continuously to prevent lumps from forming.
12Cook for 5-7 minutes, until the sauce has thickened and is bubbly.
13Stir in salt, black pepper, garlic powder, onion powder, dried oregano, and dried basil.
14Remove from heat and set aside.
15In a 9×13-inch baking dish, spread a thin layer of white sauce on the bottom.
16Arrange a layer of cooked lasagna noodles, followed by a layer of the cooked vegetable mixture, and a layer of the white sauce.
17Repeat with remaining noodles, vegetables, and sauce, ending with a layer of sauce on top.
18Sprinkle the top of the lasagna with shredded mozzarella cheese and grated Parmesan cheese.
19Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
20Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
21Remove the lasagna from the oven and let it rest for 5 minutes.
22Sprinkle with chopped fresh parsley before serving.
23Cut into squares and serve.

🔧Equipment

Large mixing bowl
Large skillet
9×13-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: You can substitute whole wheat lasagna noodles for a healthier option. Add spinach and cherry tomatoes for extra nutrition and flavor.

Watch Video Of How Veggie White Lasagna Works

This veggie white lasagna recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. It’s also incredibly versatile – serve it as is or add some extra toppings like fresh herbs or roasted vegetables.

And don’t worry if you have leftovers – they’ll keep in the fridge for up to three days or freeze beautifully for later. My family loves when I make this for dinner because it’s always a treat.

❓ Frequently Asked Questions About Veggie White Lasagna

Q: Can I use other types of cheese instead of mozzarella?

While mozzarella is the traditional choice for white lasagna, you can definitely experiment with other cheeses like parmesan, ricotta, or even goat cheese.

Q: What kind of vegetables should I use?

Feel free to get creative with your favorite veggies – some options include spinach, kale, bell peppers, zucchini, mushrooms, and more.

Q: Can I make this recipe gluten-free?

Sure thing! Just swap out the regular lasagna noodles for gluten-free alternatives like rice-based or corn-based pasta.

Q: How do I store leftover lasagna?

Refrigerate leftovers within two hours of baking and consume within three to five days. You can also freeze individual portions for up to three months.

Q: Can I make this recipe ahead of time?

Sure! Assemble the lasagna up to 24 hours in advance and refrigerate until ready to bake.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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