Vegetable Lasagna With White Sauce Recipe

Vegetable lasagna with white sauce is a delicious and hearty vegetarian dish. Layers of lasagna noodles, sautéed vegetables, and a creamy white sauce are baked to perfection. This dish is packed with flavor and nutrients, making it a great option for a wholesome meal. The white sauce adds a rich and creamy element to the lasagna, complementing the vegetables beautifully. Serve this vegetable lasagna with white sauce as a main course for a satisfying and comforting dinner.

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45minstotal
45m.total
Vegetable Lasagna With White Sauce
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Ingredients for Vegetable Lasagna With White Sauce Recipe

  • 3/4 Lasagna Noodles
  • 0.17 tablespoon Olive Oil
  • 0.08 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 0.08 Bell Pepper, Diced
  • 0.08 Zucchini, Sliced
  • 0.67 ounce Mushrooms, Sliced
  • 0.17 cup Spinach
  • 0.33 tablespoon Butter
  • 1/50 cup All Purpose Flour
  • 1/4 cup Milk
  • 0.08 cup Grated Parmesan Cheese
  • 1/25 teaspoon Salt
  • 1/50 teaspoon Black Pepper
  • as required Fresh Basil Leaves, For Garnish

Directions: Vegetable Lasagna With White Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add onions, garlic, and bell peppers. Sauté until the vegetables are tender.
  • STEP 3.Add zucchini, mushrooms, and spinach to the skillet. Cook until the vegetables are cooked through and any excess liquid has evaporated.
  • STEP 4.In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden.
  • STEP 5.Gradually whisk in milk, ensuring there are no lumps. Cook until the sauce thickens.
  • STEP 6.Stir in grated Parmesan cheese, salt, and pepper. Remove from heat.
  • STEP 7.Spread a thin layer of white sauce on the bottom of a baking dish. Arrange a layer of lasagna noodles on top.
  • STEP 8.Spread a layer of sautéed vegetables over the noodles. Repeat the layers until all the ingredients are used, ending with a layer of white sauce.
  • STEP 9.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
  • STEP 10.Allow the vegetable lasagna to cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
  • STEP 11.Serve the vegetable lasagna with white sauce hot and enjoy!

Cooking Tips

  • You can use any combination of vegetables you like in this lasagna. Some other great options include eggplant, carrots, and broccoli.
  • If you prefer a spicier lasagna, add some red pepper flakes or chili powder to the sautéed vegetables.
  • To save time, you can use no-boil lasagna noodles instead of regular lasagna noodles. Just make sure to adjust the baking time accordingly.
  • Leftover vegetable lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the lasagna in the oven or microwave until heated through before serving.

Storage and Serving

  • Leftover vegetable lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the lasagna in the oven or microwave until heated through before serving.
  • Serve the vegetable lasagna with a side salad and garlic bread for a complete meal.
  • This dish is also great for meal prep. You can make it ahead of time and freeze individual portions for later use.
Nutrition
value
119
calories per serving
6 g Fat6 g Protein9 g Carbs1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    6g
  • Carbs
    9g
  • Fiber
    1g

MacroNutrients

  • Carbs
    9g
  • Protein
    6g
  • Fiber
    1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    154mg
  • Iron
    1mg
  • Vitamin A
    105mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    23mg
  • Manganese
    < 1mg
  • Phosphorus
    116mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp