Description
This Loaded Veggie White Lasagna is everything comfort food should be—cheesy, creamy, hearty, and layered with a rainbow of nutritious vegetables. Unlike traditional red sauce lasagnas, this version highlights a luscious white Béchamel sauce that brings all the veggies together in a rich, savory bite. It’s perfect for a quick dinner, easy meal prep, or a healthy dinner idea that feels indulgent. Great for meatless nights, potlucks, and veggie lovers craving something filling yet wholesome.
Ingredients
9 lasagna noodles
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
1 small zucchini, chopped
1 red bell pepper, diced
1 cup broccoli florets
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese (for topping)
Instructions
1. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and garlic, cook until translucent. Add mushrooms, zucchini, bell pepper, and broccoli. Cook 5–7 minutes until softened. Stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
2. In a saucepan, melt 4 tablespoons butter. Add flour and whisk for 1 minute. Gradually pour in milk while whisking. Cook over medium heat, whisking, until thickened (about 5 minutes). Stir in 1/2 cup Parmesan cheese, salt, and pepper to taste.
3. If using traditional noodles, cook according to package instructions until al dente. Drain and set aside.
4. Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9×13 baking dish. Add 3 noodles, veggie mix, white sauce, and mozzarella. Repeat layers. Finish with noodles, remaining sauce, mozzarella, and 1/4 cup Parmesan on top.
5. Cover with foil and bake for 25 minutes. Uncover and bake another 15 minutes until golden and bubbly. Rest 10 minutes before serving.
Notes
Make sure the Béchamel is thick before layering to avoid sogginess.
Let the lasagna rest before slicing for cleaner layers.
Feel free to roast the vegetables first for deeper flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 6g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
Keywords: lasagna, vegetarian dinner, white lasagna, creamy pasta