Vegetable Lasagna in White Sauce

This creamy vegetable lasagna with white sauce is packed with zucchini, spinach, mushrooms & cheese. Perfect for dinner or meal prep.

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A slice of vegetable lasagna topped with melted cheese and herbs on a white plate.

If you’re craving a creamy, hearty, and delicious vegetarian dish, you’ll fall in love with this Vegetable Lasagna in White Sauce!

A slice of vegetable lasagna with melted cheese on a white plate, garnished with herbs. Forks are placed nearby on a gray woven mat.

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Packed with garden vegetables, layers of creamy béchamel sauce, and plenty of cheese, this vegetarian lasagna dish is everything you need for a cozy family dinner or meal prep for the week. It’s so delicious that even the meat eaters in your life will be coming back for seconds!

If you love Lasagna recipes, then next you should try this Instant Pot Lasagna recipe or this Slow Cooker White Lasagna.

Ingredients

This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.

Lasagna Noodles – You can use oven-ready noodles (which save so much time!) or regular lasagna noodles.
Zucchini – This veggie adds a fresh, tender bite to your lasagna. Be sure to slice them thinly and blot them with a paper towel to remove excess water—this helps prevent a watery end result.
Red Bell Pepper– Bright, crunchy, and full of flavor, this veggie is perfect for a veggie-packed lasagna.
Spinach Leaves – Fresh spinach is key to the filling. If you’re using frozen spinach, make sure to squeeze out any excess water to avoid soggy layers.
Mushrooms – Use a food processor or hand-chop mushrooms finely to ensure they cook evenly. They add a meaty texture, making this vegetarian lasagna irresistible even for meat eaters.
Ricotta Cheese – For a creamy layer, mix ricotta cheese and Italian seasoning in a medium bowl. This cheese mixture is the secret to that indulgent, creamy texture.
Shredded Mozzarella & Parmesan Cheese – Plenty of cheese is non-negotiable! Use shredded mozzarella cheese for that gooey, melty top and Parmesan cheese for a salty, savory kick in the layers.
Bechamel Sauce (White Sauce) – Forget jarred Alfredo sauce! A homemade white sauce or béchamel sauce is the best way to get that creamy layer.

Instructions

This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.

A pot with melted butter and flour surrounded by zucchini slices, milk, cheese, and seasonings, on a white countertop. A whisk and grater are nearby.

Step 1: In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook.

A whisk stirring white sauce in a white saucepan next to sliced zucchini.

Step 2: Gradually whisk in the milk, stirring until the sauce thickens. Add garlic powder, onion powder, salt, pepper, and Parmesan cheese, stirring until smooth.

A dish being prepared with layers of zucchini, spinach, sliced mushrooms, and diced red peppers. Creamy sauce and kitchen utensils are nearby.

Step 3: Spread a thin layer of white sauce in the bottom. Place 3 lasagna noodles on top, followed by half of the ricotta cheese, half of the vegetables, and a third of the white sauce. Repeat the layers.

Close-up of unbaked lasagna with visible pasta layers, white sauce, and greens in a white rectangular dish.

Step 4: Finish with the last layer of noodles and top with the remaining white sauce. Sprinkle mozzarella cheese and Italian seasoning on top.

A rectangular dish filled with a layered casserole topped with shredded cheese and herbs.

Step 5: Cover the dish with aluminum foil and bake. Then, you will want to remove the foil and bake until golden brown.

Close-up of a slice of creamy vegetable lasagna being lifted from the baking dish, topped with melted cheese and herbs.

Step 6: Let the lasagna rest before slicing. Serve warm and enjoy!

Storage

Storing – Transfer leftover lasagna to an airtight container and refrigerate. It will stay fresh for up to 4 days.

Freezing – Want to make your lasagna ahead of time? Assemble it in a freezer-safe dish, tightly cover it with plastic wrap and aluminum foil, and freeze it for up to 3 months.

Reheating – To reheat, place your leftover lasagna in a baking dish. Cover it with aluminum foil and bake at 350°F until heated through—microwave individual portions for a quicker option.

Wendy’s Tips

Prevent Sogginess: Use a paper towel to soak up excess water from vegetables like zucchini and spinach to avoid a watery lasagna.
Use Extra Virgin Olive Oil: For sautéing vegetables, adding a touch of extra virgin olive oil enhances their natural flavors.
Try Jarred or Fresh: No time to make white sauce? Use jarred alfredo sauce for a shortcut creamy layer.

Baked lasagna in a white rectangular dish, topped with melted cheese and herbs. Fresh zucchini, parsley, and mushrooms are nearby on a tablecloth.

What To Serve With Vegetable Lasagna in White Sauce

A crisp green salad or a Butter Bean Salad with balsamic dressing for freshness.
Garlic bread or this Bread Machine Cheese Bread to soak up that creamy sauce.
Roasted green beans and asparagus for an elegant touch.

FAQs

Can I substitute ricotta cheese with cottage cheese?

Yes! Cottage cheese works just as well and adds a protein-packed bite. Blend it in a food processor if you’d like a smoother consistency.

Do I need to cook the lasagna noodles before layering?

If you’re using oven-ready noodles, there’s no need to boil noodles beforehand. For uncooked lasagna noodles, follow the package instructions and boil until al dente.