Vegetable Lasagna with White Sauce
Indulge in the creamy, wholesome goodness of Vegetable Lasagna with White Sauce—a comforting, meatless twist on a classic Italian favorite. Packed with layers of tender lasagna noodles, a medley of vibrant vegetables like zucchini, carrots, spinach, and mushrooms, and a luscious homemade béchamel sauce scented with a hint of nutmeg, this recipe is a delight for vegetarians and pasta lovers alike. Each bite melts in your mouth, thanks to the perfect blend of mozzarella and Parmesan cheeses that create a golden, bubbly topping. Ready in just over an hour, this dish makes a satisfying crowd-pleaser for weeknight dinners or special occasions. Serve it with a crisp salad or garlic bread for a complete meal that's as comforting as it is flavorful! Perfect for keywords like "vegetable lasagna," "meatless dinner ideas," and "lasagna with white sauce."
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 medium Zucchini, sliced thinly
- 2 large Carrots, grated
- 4 cups Baby spinach
- 2 cups Mushrooms, sliced
- 2 tablespoons Olive oil
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 0.25 teaspoons Nutmeg, ground
- 2 teaspoons Salt
- 1 teaspoons Black pepper, ground
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add sliced zucchini, grated carrots, baby spinach, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are softened. Season with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a smooth roux.
Gradually pour in the milk while whisking to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-6 minutes.
Stir in the ground nutmeg, 1 teaspoon of salt, and 0.5 teaspoons of black pepper into the white sauce. Remove from heat.
Spread a thin layer of white sauce at the bottom of a 9x13-inch baking dish.
Layer 3 lasagna noodles on top of the sauce, followed by a layer of the sautéed vegetables. Sprinkle with mozzarella cheese and a few tablespoons of Parmesan cheese.
Repeat this layering process (white sauce, noodles, vegetables, cheese) until all the noodles and fillings are used, finishing with a layer of white sauce and a generous topping of mozzarella and Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden and bubbling.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 8276 mg | 360% | |
| Total Carbohydrate | 607.2 g | 221% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 82.8 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 3760 mg | 289% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 4812 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
