White Cheese Vegetable Lasagna
Indulge in the creamy comfort of White Cheese Vegetable Lasagna, a delightful twist on a classic Italian favorite that’s perfect for vegetarians and cheese lovers alike. This luscious dish layers tender lasagna noodles with a medley of sautéed zucchini, spinach, and mushrooms, all smothered in a rich, homemade white cheese sauce infused with Parmesan, mozzarella, and aromatic herbs like basil and oregano. The ricotta filling adds a velvety texture that perfectly complements the hearty vegetables and gooey, golden topping. Quick to prepare yet sophisticated in flavor, this lasagna is ideal for family dinners, cozy gatherings, or meal prepping for the week. Serve it with a crisp side salad or garlic bread for a complete and satisfying meal. Whether you're seeking an elevated vegetarian recipe or simply craving a cheesy, indulgent pasta bake, this White Cheese Vegetable Lasagna will hit all the right notes.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, diced
- 4 cups baby spinach
- 2 cups mushrooms, sliced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded
- 2 cups ricotta cheese
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the lasagna noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini and sliced mushrooms to the skillet. Cook until softened, about 5 minutes.
Stir in the baby spinach and cook for another 2-3 minutes until wilted. Set the vegetable mixture aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk, stirring constantly, and cook until the sauce thickens, about 5 minutes.
Stir in Parmesan cheese, 1 cup of shredded mozzarella cheese, salt, black pepper, dried basil, and oregano. Remove the saucepan from heat.
Spread a thin layer of the white cheese sauce on the bottom of the prepared baking dish.
Layer three cooked lasagna noodles on top of the sauce.
Spread 1/3 of the vegetable mixture over the noodles, followed by 1/3 of the ricotta cheese and 1/3 of the remaining mozzarella cheese.
Repeat layering (sauce, noodles, vegetables, ricotta, mozzarella) until all the ingredients are used up, finishing with a layer of sauce and mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.4 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 729 mg | 56% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 737 mg | 16% | |
*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.
