Name: Vegetable Lasagna with White Sauce Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 2 cups broccoli florets, chopped into small pieces; 8 ounces cremini mushrooms, chopped into small pieces; 1 zucchini, chopped into small pieces; 2 cups baby spinach, loosely packed and chopped into small pieces; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes; 1 15-ounce can navy beans, drained and rinsed; 4 tablespoons butter; ½ cup all-purpose flour; 3.5 cups whole milk; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried parsley; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup shredded parmesan cheese; 9 to 12 fresh or dried lasagna noodles; 1.5 cups whole milk ricotta cheese; 2.5 cups shredded mozzarella cheese; ½ cup shredded parmesan cheese

Jump to Recipe· 3.9 from 40 reviews

If you are craving a hearty, wholesome meal that sings with fresh vegetables and creamy indulgence, this Vegetable Lasagna with White Sauce Recipe will become your new favorite comfort food. Imagine tender layers of thin noodles cradling a vibrant medley of broccoli, mushrooms, zucchini, spinach, and tender navy beans, all enveloped in a luscious homemade béchamel sauce that is rich, flavorful, and utterly dreamy. Every bite offers a perfect harmony of textures and tastes—earthy veggies, smooth white sauce, melty mozzarella, and savory parmesan—making it a true crowd-pleaser that shines whether it’s for a cozy family dinner or a festive gathering. With the added benefit of being easily prepped ahead, this white sauce vegetable lasagna delivers both versatility and unforgettable flavor in every slice.

Ingredients You’ll Need

The image shows various fresh cooking ingredients arranged on a white marbled surface. At the center lies two long yellow lasagna sheets with wavy edges. Above it, a white bowl filled with small white beans sits next to a fresh green zucchini and a broccoli head. To the right, a white bowl is full of fresh bright green spinach leaves, and next to it an onion rests beside a blue container filled with whole brown mushrooms. Below the lasagna sheets are small containers of white ricotta cheese, shredded cheese in clear plastic bags, white flour in a small white bowl, and a light brown bowl with a block of butter. A white and blue jug contains milk on the lower right, and a small dark dish holds mixed dry herbs and spices on the left. The image has good lighting and a clean, fresh look, photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Vegetable Lasagna with White Sauce Recipe is surprisingly simple when you focus on fresh, quality ingredients. Each element brings something important to the table: bright veggies for color and nutrition, creamy cheeses for decadence, and a homemade white sauce that ties everything together with silky smoothness.

Extra virgin olive oil: The perfect base for sautéing vegetables to bring out their natural sweetness.
Yellow onion: Adds a mild, fragrant depth that enhances every layer.
Garlic cloves: Minced fresh garlic provides a punch of aromatic flavor.
Broccoli florets: Chopped small for perfect texture and a vibrant pop of green.
Cremini mushrooms: Earthy and meaty, chopped to complement the vegetable filling.
Zucchini: Adds moisture and tenderness, balancing the firmer veggies.
Baby spinach: Brightens the filling with color and a delicate texture.
Kosher salt & black pepper: Essential seasonings to enhance all the flavors.
Red pepper flakes: A subtle kick to keep the dish lively and interesting.
Navy beans: A creamy protein boost that blends beautifully with the vegetables.
Butter: Creates the creamy base for the homemade white sauce packing richness into every bite.
All-purpose flour: Used to thicken the béchamel sauce perfectly.
Whole milk: Adds creaminess and smooth texture to the white sauce.
Garlic powder, onion powder, dried parsley, basil, oregano: A blend of herbs and spices to flavor the béchamel.
Parmesan cheese: Adds nutty, salty depth to the sauce and topping.
Lasagna noodles: Fresh or dried, these are the sturdy yet tender layers that hold everything together.
Ricotta cheese: Creamy and mild, it pairs perfectly with both the veggies and the white sauce.
Mozzarella cheese: For that gooey, melty texture that makes lasagna so irresistibly good.

How to Make Vegetable Lasagna with White Sauce Recipe

Step 1: Prep and Sauté the Vegetables

Start by heating the olive oil in a large skillet over medium heat. Add the diced yellow onion first, allowing it to soften and sweeten, followed by minced garlic to release its enticing aroma. Toss in the broccoli pieces, letting them cook until they brighten in color, signaling their perfect tenderness. Then add mushrooms and zucchini, cooking everything down until tender and most moisture evaporates. Season with salt, pepper, and red pepper flakes for a nuanced layer of spice. Finish by stirring in fresh spinach and navy beans, cooking just until the spinach wilts, preserving its beautiful green color.

Step 2: Prepare the Lasagna Noodles

While your vegetable mixture cooks, bring a large pot of salted water to a rolling boil. Cook the lasagna noodles according to package instructions, ensuring they have a bit of firmness left since they will continue cooking in the oven. Drain and rinse the noodles gently to separate and prevent sticking. Quality noodles are your foundation, so take time to see how many you need to cover your 13×9 baking dish evenly for layering.

Step 3: Make the White Sauce

In the same pot, melt butter over medium heat and whisk in the flour to create a roux, cooking just until lightly golden. Gradually add whole milk while whisking constantly to avoid lumps. Incorporate garlic powder, onion powder, parsley, basil, oregano, salt, and pepper, stirring frequently as the sauce thickens to a luscious creamy texture. Take the sauce off the heat and fold in parmesan cheese, which adds a savory tang and depth to the béchamel.

Step 4: Assemble the Lasagna Layers

Begin by spreading about half a cup of white sauce evenly along the bottom of your baking dish to prevent sticking. Layer noodles next—typically three per layer, adjusting as needed. Spread about three-quarters of a cup of ricotta cheese over the noodles, then spoon half of your vegetable-bean mixture atop. Sprinkle with mozzarella and cover with a cup of white sauce. Repeat with another noodle layer, ricotta, the remaining vegetable filling, mozzarella, and sauce. Finish with a top noodle layer, sprinkled with mozzarella and parmesan cheeses for that golden crust.

Step 5: Bake to Perfection

Place the lasagna in your preheated oven set to 375°F on the center rack. Bake uncovered for 30 to 35 minutes or until the cheese is bubbling and the edges are lightly browned. If you prefer a gentler crust, tent with foil for half the baking time to avoid excessive browning. Once baked, allow the lasagna to rest for 10 to 20 minutes; this lets the flavors meld and makes slicing clean and easy.

How to Serve Vegetable Lasagna with White Sauce Recipe

The dish is a creamy layered casserole served on a white plate on a white marbled surface, showing around four layers. The bottom layer contains chopped green vegetables and small pieces of white beans or chunks with a soft texture. Above it is a thick layer of smooth white sauce mixed with more greens. The next layer is covered with a melted cheese topping that is lightly browned and bubbly, giving a golden color with some patches of green herbs sprinkled on top. A fork with a golden handle rests on the plate next to the casserole piece, with a few scattered green herb leaves around it. In the background, a clear glass baking dish filled with the same casserole sits on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of freshly chopped basil or flat-leaf parsley brightens up every slice with a fresh herbal note. A light dusting of extra parmesan right before serving also adds a bit of salty richness and an inviting aroma that entices everyone to dive in.

Side Dishes

This vegetable lasagna pairs wonderfully with crisp, refreshing salads. A simple arugula salad tossed with lemon vinaigrette cuts through the creamy richness, while roasted garlic bread or warm focaccia offer a lovely crunch and complement the Italian flavors perfectly.

Creative Ways to Present

For an elegant touch, consider slicing the lasagna into generous squares and serving on rustic wooden boards adorned with fresh herbs. You can also offer individual portions baked in small ramekins for a charming, personalized presentation during dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover vegetable lasagna keeps beautifully in an airtight container in the refrigerator for up to 4 days. This makes it ideal for busy weeks when you want a comforting homemade meal ready in minutes.

Freezing

You can freeze the assembled but unbaked lasagna for up to 3 months. Wrap it tightly with plastic wrap and then foil to protect against freezer burn. When ready to enjoy, thaw overnight in the fridge before baking as directed.

Reheating

Reheat slices either in the microwave or oven. For best results, cover the lasagna with foil and warm at 350°F for 15–20 minutes until heated through. This helps preserve the creamy texture of the white sauce without drying out the noodles.

FAQs

Can I use dried beans instead of canned navy beans?

Absolutely! Just remember to soak and cook them thoroughly before adding to the vegetable filling to ensure they are tender and blend seamlessly with the other ingredients.

Is this recipe gluten-free if I substitute the noodles?

Yes, by swapping regular lasagna noodles with gluten-free varieties, you can easily make this dish suitable for gluten sensitivities without sacrificing taste or texture.

Can I make this Vegetable Lasagna with White Sauce Recipe vegan?

To veganize it, replace the butter and milk in the white sauce with plant-based alternatives and use vegan cheese substitutes. The veggies and beans provide hearty flavor that still shines through.

How far in advance can I assemble this dish before baking?

This lasagna can be assembled a day ahead and refrigerated. Just be sure to cover it tightly; bake straight from the fridge, adding a few extra minutes to the baking time if needed.

What’s the secret to a creamy and smooth white sauce?

Constant whisking and gradual milk addition are key to avoiding lumps. Also, cooking the roux (butter and flour) just until golden before adding milk gives the sauce a perfect velvety texture and flavor.

Final Thoughts

This Vegetable Lasagna with White Sauce Recipe is a celebration of fresh vegetables wrapped in a luxuriously creamy sauce, perfect for anyone who loves classic comfort food with a wholesome twist. Whether you’re serving it at a family gathering or cozy night in, it promises to delight your taste buds and warm your soul. Don’t hesitate to make this recipe your own, and enjoy the joyful layers of flavor and tradition it brings to your table!