Lasagna Recipes

Vegetable Lasagna with White Sauce Recipe

1 hour 15 minut Cook
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This delicious and nutritious vegetable lasagna recipe features layers of fresh vegetables and a creamy white sauce. It’s a perfect comfort food dish for any occasion.

Vegetable Lasagna with White Sauce

A healthy and satisfying vegetarian lasagna that is packed with vegetables and flavorful white sauce. This lasagna is perfect for feeding a crowd or meal prep.
prep time
30 minutes
cooking time
1 hour 15 minut
total time
1 hour 45 minutes


  • Large pot

  • Colander

  • 9x13 inch baking dish

  • Skillet

  • Saucepan

  • Whisk

  • Wooden spoon


  • 1 zucchini, thinly sliced

  • 1 yellow squash, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 4 tablespoons butter

  • 4 tablespoons all-purpose flour

  • 2 cups milk

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon nutmeg

  • 12 lasagna noodles

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese


Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the zucchini, squash, bell pepper, onion, and garlic. Cook for 5-7 minutes or until the vegetables are tender. Season with salt and pepper to taste.
To make the white sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly. Bring to a simmer and cook for 5 minutes or until thickened. Season with salt, pepper, and nutmeg.
Spread a thin layer of white sauce in the bottom of a 9x13 inch baking dish. Place 4 lasagna noodles on top, followed by half of the vegetables, half of the mozzarella cheese, and a third of the Parmesan cheese. Repeat with another layer of noodles, vegetables, mozzarella cheese, and Parmesan cheese. Top with the remaining noodles, white sauce, and Parmesan cheese.
Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before slicing and serving.


You can use any vegetables you like in this recipe. If you want to make the lasagna ahead of time, cover it with foil and refrigerate for up to 24 hours. Bake it for an additional 15-20 minutes or until heated through. You can also freeze this lasagna for up to 2 months. Thaw it in the refrigerator overnight and bake as directed.

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