Vegetable Lasagna With White Sauce

This vegetable lasagna recipe is the perfect way to change up your next Italian dinner. It combines layers of tender lasagna noodles with savory veggies, 5 kinds of cheese, and a rich, creamy white sauce with crispy cracker crumbs on top to make the best lasagna ever! 

The Best Vegetable Lasagna With White Sauce

If you've never tried or heard of white vegetable lasagna before, then get ready to eat the most delicious lasagna ever!

This easy lasagna recipe features a creamy homemade white sauce that is thick and rich in flavor, perfectly cooked lasagna noodles, and the perfect balance of Italian cheeses and tenderly cooked garden vegetables.

As if that wasn't delicious enough, it's taken up a notch with crispy cracker crumbs sprinkled on top for added texture and flavor. 

Gah, it's just so good! My wife and I have been making this recipe weekly, and we can't get enough of it. So I have a feeling you and your family will love it too. 

Why This Recipe Works

Easy to make. All you have to do is cook the sauce, layer everything in your baking dish, and let the oven take it from there.

The sauce. The white sauce - or bechamel sauce - has a flavor that you just can't get in any other recipe or jarred sauce, and it's what makes this lasagna so darn good!

Healthy. This lasagna is packed with veggies, so it's much healthier than regular lasagna. 

Ingredients

The ingredient list for this cheesy vegetarian lasagna recipe might look long, but I promise it's all primarily kitchen/pantry staples. 

Check out everything you'll need to make vegetable lasagna with white sauce:

• 9 fresh lasagna sheets 
• 1 cup carrots, chopped
• 1 ½ cups baby spinach
• 1 ½ cups broccoli florets, chopped
• 4 ½ tablespoon butter, divided
• 2 ½ tablespoon flour
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ cup vegetable stock
• ¼ cup milk
• ¾ cup heavy cream
• ⅓ cup ricotta cheese
• ¼ cup parmesan cheese, freshly grated, 1 tablespoon reserved
• ½ cup shredded mozzarella cheese
• ¼ cup shredded Asiago cheese
• ¼ cup shredded mild cheddar
• ½ cup Ritz crackers, crushed
• Salt and pepper, to taste

By the way, if you have these ingredients, then you have pretty much everything you need to make this vegetable casserole and this meatless baked ziti, so you'll definitely want to check those out next!

How To Make Vegetable Lasagna With White Sauce

1. Make the sauce: Preheat the oven to 375°F. For the sauce, melt half the butter in a saucepot. Add flour and cook it over medium heat until the flour starts to smell like popcorn. Add in vegetable stock and continue to whisk. Continue adding milk and cream and cook until the sauce is a consistency of gravy. Whisk in onion and garlic powder and season to taste. 

2. Add the veggies: Remove the pot from the heat and add in chopped spinach, carrots, and broccoli. Mix to combine everything and set aside. 

3. Make the filling: In a bowl, fully mix the ricotta with parmesan, mozzarella, cheddar, and Asiago cheese. Set aside for later. In a separate bowl, melt butter with Ritz crackers and the remaining Parmesan cheese.

4. Layer the lasagna: Spray a 9-inch baking dish with some cooking spray. Place 3 noodles on the bottom of the dish. Add ⅓ cup of the vegetable mixture and ½ of the cheese mixture. Cover with 3 more noodles and repeat layers until you use all the ingredients. The final layer should be a vegetable mixture. Sprinkle the top of the lasagna with the Ritz crackers topping.

5. Bake: Put the lasagna in the oven and bake it for 25 minutes. Cool the lasagna before slicing and serving. Enjoy!

Tips To Make The Best Recipe

• Add more vegetables to the lasagna, like cauliflower, mushrooms, beans, corn, zucchini, yellow squash, or any garden vegetables.
• Add Italian seasoning to the sauce mixture for even more flavor.
• Try using cottage cheese instead of ricotta cheese for a higher protein meal.
• Do not use oven ready lasagna noodles. Fresh lasagna noodles will give you the best results.
• Save a little of the homemade white sauce before adding the veggies to it to drizzle on the baked lasagna.

What To Serve With Vegetable Lasagna 

This cheesy vegetarian lasagna is delicious on its own, but it's even better with some bread to dip in the bechamel sauce. Here are some bread recipes you can make to go with it:

• Olive Garden breadsticks
• Italian cheese bread
• Air fryer garlic bread
• Little Caesars crazy bread

How To Store Vegetable Lasagna With White Sauce

In the fridge: Put a lid on the baking dish you cooked the lasagna in, or you can transfer it to an airtight container and store it in the fridge for about 3-5 days.

In the freezer: If you want to store your lasagna for even longer, you can freeze it in an airtight container for about 3 months.

Reheating: Reheat it in a baking dish in the oven at 350°F for about 10 minutes or until the cheese melts again. For a quicker method, microwave a single portion in 30-second increments until it reaches your desired temperature.

 Vegetable Lasagna With White Sauce FAQS

Do you have to boil lasagna noodles before baking?

If you are using oven ready lasagna noodles, then you do not need to boil them before baking. However, if you're using any other uncooked lasagna noodles, you'll need to boil them before baking. Just follow the direction on the package to boil noodles. 

What is the white sauce in lasagna made of?

White sauce in lasagna is made of flour and butter cooked together - called a roux - then it's combined with milk, cream, and 5 cheeses. As the cheese melts and everything cooks together, the sauce thickens and makes a creamy white sauce.

How do you keep vegetable lasagna from being watery?

To keep vegetable lasagna from becoming watery, make sure the vegetables you're adding are fresh and completely dry. If you're using frozen vegetables, make sure to reheat them fully and pat them dry with paper towels before adding to the sauce.

More Recipes

• Ricotta pie
• Lazy lasagna 
• Italian chicken cutlets
• Oven baked chicken cutlets
• Grinder sandwich
• Chicken pesto pasta
  

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