White Vegetable Lasagna
Creamy, hearty, and packed with vibrant vegetables, this White Vegetable Lasagna is the ultimate comfort food for a satisfying dinner. Layers of tender lasagna noodles, earthy zucchini, broccoli, mushrooms, and spinach are nestled between luscious, homemade white sauce and a trio of creamy cheeses—ricotta, mozzarella, and parmesan. This vegetarian lasagna recipe is a delightful twist on the classic, offering a rich, cheesy flavor without the traditional tomato-based sauce. Perfect for weeknight dinners or special occasions, this dish is not only a family favorite but also an impressive meal to serve guests. Garnished with fresh parsley for a burst of color and freshness, it’s a wholesome, crowd-pleasing masterpiece that’s sure to be a hit!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 medium zucchini, thinly sliced
- 2 cups broccoli florets, chopped
- 2 cups mushrooms, thinly sliced
- 4 cups baby spinach
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 cup parmesan cheese, grated
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
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 the onion and garlic, and sauté until fragrant, about 2 minutes.
Add the zucchini, broccoli florets, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften. Add the spinach and cook for an additional 2 minutes until wilted. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of pepper. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, making sure no lumps remain. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Stir in the parmesan cheese and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Spread 1/2 cup of the white sauce over the bottom of a 9x13-inch baking dish. Lay 3-4 cooked lasagna noodles over the sauce.
Spread 1/3 of the vegetable mixture over the noodles. Dollop 1/3 of the ricotta cheese on top, followed by 1/3 of the shredded mozzarella. Pour 1/3 of the remaining white sauce over the cheeses.
Repeat this layering process twice more, ending with a layer of mozzarella and white sauce on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Garnish with fresh parsley before serving. Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.7 g | 302% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 8584 mg | 373% | |
| Total Carbohydrate | 666.3 g | 242% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 99.8 g | ||
| Protein | 279.6 g | 559% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 6210 mg | 478% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 6282 mg | 134% | |
*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.
