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Smooth Vegetable Lasagna

Featured in Pasta Night Made Easy.

This veggie-packed lasagna swaps classic red sauce for a velvety béchamel. Layers of spinach, mushrooms, broccoli, and protein-filled navy beans combine with ricotta, mozzarella, and parmesan for a cheesy bite. Easy to freeze, you can prep in advance for stress-free mealtimes or special occasions.
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Updated on Sun, 30 Mar 2025 00:22:03 GMT
Creamy Vegetable Pasta Layers Pin it
Creamy Vegetable Pasta Layers | cookbybook.com

Soft pasta sheets tucked between smooth white sauce, garden-fresh veggies, and a trio of cheeses make up this mouthwatering meatless lasagna that reinvents the traditional favorite. Every mouthful delivers just the right mix of mushrooms, zucchini, broccoli, and spinach, all wrapped in a silky, dreamy sauce that'll make traditional red sauce versions slip your mind completely.

I came up with this dish during a super busy Christmas season when I needed something amazing that could feed lots of people. After trying a few different ways, this version got everything right - smooth, filling, and stuffed with veggies that even picky kids will gobble up.

Key Components

  • Garden vegetables: Pick solid zucchini, crisp broccoli, and spotless mushrooms for the tastiest results
  • Navy beans: They bring subtle flavor and velvety texture plus protein while mixing perfectly with the veggies
  • Whole milk: Makes the creamiest white sauce - the fat helps avoid lumpiness
  • Cheese trio: Ricotta adds smoothness, mozzarella gives that pull, and Parmesan brings tangy depth
  • Lasagna sheets: Regular dry pasta works great here, giving structure without getting soggy

Cooking Walkthrough

1. Get Your Veggie Mix Ready
Cut all veggies the same size so they cook evenly. Warm olive oil in a big pan until it shimmers, then toss in onions and garlic. Cook until see-through before adding mushrooms - let them sweat out moisture before throwing in the other veggies.
2. Nail the Cream Sauce
Make a base by melting butter and mixing in flour until it smells toasty. Slowly pour in warm milk, stirring all the time to keep it smooth. Keep cooking until sauce sticks to a spoon, then add herbs and spices. It should be thick but still easy to pour.
3. Ready the Pasta
Cook lasagna sheets in really salty water until barely tender - they'll finish cooking in the oven. Handle them carefully and lay them flat on clean kitchen towels so they don't stick together. Don't overcook or your final dish will turn mushy.
4. Stack Everything Carefully
Start with some white sauce on the bottom to stop sticking. Put down pasta sheets, slightly overlapping for a good base. Spread ricotta all over, then add veggie mix and mozzarella. Do these layers again, finishing with extra cheese on top.
5. Cook It Just Right
Cover with foil and bake until sauce bubbles at the edges. Take the foil off for the last few minutes to get those nice golden spots on the cheese. Let it sit before cutting so the pieces come out clean.
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Veggie Lasagna with Creamy White Sauce Close View | cookbybook.com

I've made this lasagna so many times for family get-togethers and learned that the white sauce really makes or breaks it. My grandma showed me that non-stop stirring while adding warm milk gets you the smoothest sauce possible - this trick always works.

Smart Prep-Ahead Tricks

This lasagna actually tastes better when you make it a day early. Put it all together, wrap it tight with foil, and stick it in the fridge. Take it out 30 minutes before cooking. You'll need to add about 10-15 extra minutes to cook time if it's cold.

Freezing Done Right

Pick the best container for freezing - either glass or those throwaway aluminum pans work great. Wrap it well with plastic wrap, then foil on top, and freeze for up to three months. Let it thaw in the fridge overnight before cooking for best results.

Make It Your Own

Feel free to switch up veggies based on what's fresh. Try cauliflower, eggplant, or even some roasted squash. Just remember to cook off any extra moisture from whatever veggies you pick.

What To Serve With It

This hearty lasagna goes perfectly with a simple arugula salad with just lemon and olive oil. When I'm having friends over, I often add some garlic bread and roasted veggies on the side for a full meal.

I've been making this lasagna for years now, and it's my go-to for any big event. There's something truly special about taking a hot, bubbly, golden-brown dish from the oven and seeing everyone's eyes light up when they taste that first creamy, veggie-packed bite. It does take some time to put together, but you end up with a show-stopping dish that brings everyone around the table.

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Delicious Vegetable Lasagna White Sauce Dish | cookbybook.com

Frequently Asked Questions

→ Can I prepare this lasagna ahead of time?
Of course! Build it and chill in the fridge for up to a day, or freeze for up to 3 months either baked or unbaked.
→ What's the proper way to freeze it?
Cover the dish snugly with plastic wrap and foil, or portion it out before freezing. Thaw it in the fridge overnight for easy reheating.
→ Can I switch out the vegetables?
Sure thing! Swap in whatever veggies you love. Just be sure to remove extra moisture during cooking.
→ Why rinse the noodles after boiling?
Rinsing cools them off and keeps them from sticking while you layer the dish.
→ When is the béchamel ready?
It’s thick enough when it coats a spoon, and a finger swipe leaves a clear line.

Creamy White Lasagna

A hearty lasagna with loads of veggies, creamy béchamel, and gooey cheeses. A cozy vegetarian dish perfect for meal planning or sharing.

Prep Time
45 Minutes
Cook Time
40 Minutes
Total Time
85 Minutes
By: Susan

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Vegetable Mixture

01 Two tablespoons of olive oil, extra virgin
02 One diced yellow onion
03 Three minced garlic cloves
04 Two cups of finely chopped broccoli florets
05 Eight ounces of cremini mushrooms, cut small
06 One zucchini, finely chopped
07 Two cups of lightly packed and chopped baby spinach
08 One can of navy beans (15 ounces), rinsed and drained
09 A quarter teaspoon of kosher salt
10 A quarter teaspoon of ground black pepper
11 A quarter teaspoon of crushed red pepper

→ Creamy Sauce

12 Four tablespoons of butter
13 Half a cup of plain flour
14 Three and a half cups of whole milk
15 Half a teaspoon of garlic powder
16 Half a teaspoon of onion powder
17 Half a teaspoon of dried parsley
18 Half a teaspoon of basil (dried)
19 Half a teaspoon of oregano (dried)
20 Half a teaspoon of kosher salt
21 Half a teaspoon of black pepper
22 A quarter cup of shredded Parmesan cheese

→ Building Layers

23 Nine to twelve lasagna noodles (fresh or dry)
24 One and a half cups of ricotta cheese, whole milk
25 Two and a half cups of shredded mozzarella
26 Half a cup of Parmesan, grated

Instructions

Step 01

Set your oven to 375°F and get everything ready. Chop up all your vegetables into small bits.

Step 02

In a large skillet, cook diced onion in some olive oil. Add garlic and broccoli, stir until broccoli turns bright green. Toss in the mushrooms and zucchini, cooking for 5-7 minutes until soft. Season as you go, and stir in spinach and beans. Let spinach wilt down.

Step 03

Cook lasagna sheets following the package’s instructions for baking. Run cold water over cooked noodles to keep them from sticking together.

Step 04

Start making a creamy sauce by melting butter in a pan. Whisk flour into the butter. Slowly pour in the milk, adding herbs and seasonings. Keep stirring while it thickens, then mix in the Parmesan.

Step 05

Get a 13x9 dish and start layering: spread sauce on the bottom, add noodles, then dollop ricotta, spread veggie mix, and sprinkle mozzarella on top. Repeat layers and finish with more mozzarella and Parmesan on the final layer.

Step 06

Bake it in the oven for 30-35 minutes until you see bubbly goodness. You can cover it with foil for part of the bake if you want. Let it sit for 10-20 minutes before diving in.

Notes

  1. You can freeze this dish before or after baking for up to three months.
  2. Leftovers keep in the fridge for around five days.
  3. You can prepare this ahead of time and bake it later.

Tools You'll Need

  • A 13x9-inch baking pan
  • Skillet, big enough for veggies
  • A large pot for boiling noodles
  • A whisk for making sauce

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has milk and cheese (dairy).
  • Includes gluten from pasta and flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 619
  • Total Fat: 30 g
  • Total Carbohydrate: 58 g
  • Protein: 31 g