This zesty vegetable lasagna with white sauce is filled with fresh summer veggies and loads of cheese! It’s so easy to make and oh so delizioso!

White vegetable lasagna in a white baking dish with a few portions of lasagna missing.

Why We Love This White Vegetable Lasagna Recipe

This White Lasagna (meaning no red marinara sauce) is filled to the brim with garden-fresh veggies, cheese, cheese, and more cheese.

It is a classic Italian comfort dish with the ability to get anyone to eat their veggies. I love to make this as a weeknight meal when we need something as nourishing as it is comforting.

I started this vegetable lasagna with DeLallo No-Boil Lasagna Noodles, then layered arugula, sautéed mushrooms and onions, and seared zucchini over the pasta, with dollops of herby ricotta, shredded mozzarella, and nutty parmesan cheese in between. However, you can substitute the vegetables for whatever you have on hand!

The oven is going to do most of the work here. There is some prep work involved, but not that much! Once baked, the lasagna noodles come out perfectly al dente, and the veggies and cheese mingle together in such a beautiful way. There’s no need for meat or tomato sauce in this vegetarian lasagna recipe!

Slice of vegetable lasagna with white sauce on a red plate with a bite missing.

Ingredients You Need

My easy vegetable lasagna with white sauce recipe uses simple, wholesome ingredients for a delicious veggie lasagna! Here’s what you’ll need:

  • Lasagna Noodles – flat, no-boil lasagna noodles
  • Ricotta Cheese – low fat if you prefer
  • Spices – dried thyme, dried oregano, garlic powder, crushed red pepper, and salt and pepper
  • Onion & Garlic – for aroma and flavor
  • Mushrooms – diced and sautéed
  • Sherry – cooking wine
  • Arugula – can substitute spinach
  • Zucchini – thinly sliced
  • Mozzarella Cheese – shredded
  • Parmesan Cheese – grated
White baking dish with a layer or arugula and dollops of ricotta on top.

How to Make Vegetable Lasagna

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with non-stick spray. Place a large skillet over medium heat and add the butter, onions, mushrooms, and garlic.

Sauté for 5-10 minutes, stirring occasionally, then add the sherry and cook until all the liquid has absorbed.

Meanwhile, mix the ricotta cheese with the dried thyme, oregano, garlic powder, crushed red pepper, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Then, once the mushrooms are cooked, scoop them out of the skillet and add the zucchini slices to sear quickly, about one minute per side.

layer mushrooms over vegetable lasagna with white sauce

Place 4 lasagna noodles in the bottom of the baking dish, followed by the arugula, one-third of the ricotta mixture, and one-third of the mozzarella. Then add another layer of 4 lasagna noodles and top with the mushroom mixture. Cover with one-third of the ricotta and one-third of the mozzarella.

White baking dish with layers of lasagna. Top layer is thinly sliced zucchini.

Add a final layer of 4 lasagna noodles and top with the seared zucchini slices. Then cover with the remaining cheese mixture, mozzarella, and parmesan cheese.

Cover with foil and bake for 30 minutes. Then uncover and move to the top rack. Bake for another 5-10 minutes until the cheese on top starts to get a little crispy. Allow the vegetable lasagna to rest at least 15 minutes, then cut and serve warm. Enjoy!

White vegetable lasagna assembled in a white baking dish before being baked.

Serving Suggestions

This White Veggie Lasagna can be served on its own, or you can serve it with a variety of side dishes to complement the dish. Since it is already packed with vegetables, you don’t need to serve it with a raw vegetable salad, but you totally can for extra veg! Here are some of my favorite options:

White vegetable lasagna assembled in a white baking dish before being baked.

Frequently Asked Questions

Can I substitute different vegetables in this recipe?

Definitely! Vegetable lasagna is good with just about any veggie. The zucchini can be replaced with eggplant or yellow squash and the arugula can be replaced with baby spinach and fresh basil! Some other great additions would be bell pepper, broccoli, and cauliflower! I would grate the broccoli or cauliflower so they are small pieces. You can also omit any of the vegetables here if you aren’t a fan.

Why is my vegetable lasagna with white sauce watery?

If you didn’t use no-boil noodles and had to boil the noodles before preparation, your lasagna might come out watery. It is best to use no-boil noodles so that the noodles can soak up any water that is released from the vegetables! Also, don’t skip sautéing the mushrooms before adding them to the lasagna so that they don’t release extra water in the baking process.

Is this easy vegetable lasagna recipe healthy for you?

Vegetable lasagna is actually pretty healthy! It has loads of veggies in each serving which will help you get your daily dose of vegetables. However, it does have a lot of cheese so take that into consideration and eat this lasagna in moderation.

How should I store leftover white vegetable lasagna?

Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, you can simple pop it in the microwave until it is heated through.

vegetable lasagna recipe in pan with pieces missing

Looking for More Italian-Inspired Recipes? Be Sure to Also Try:

Vegetable lasagna with white sauce on plate
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Vegetable Lasagna with White Sauce

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
This zesty vegetable lasagna is a white lasagna variation filled with fresh summer veggies and loads of cheese! It's so easy to make and oh so delizioso!
Servings: 12 pieces

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Place a large skillet over medium heat and add the butter, onions, mushrooms, and garlic. Saute for 5-10 minutes, stirring occasionally, then add the sherry and cook until all the liquid has absorbed.
  • Meanwhile mix the ricotta cheese with the dried thyme, oregano, garlic powder, crushed red pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Then once the mushrooms are cooked, scoop them out of the skillet and add the zucchini slices to sear quickly, about one minute per side.
  • Place 4 lasagna noodles in the bottom of the baking dish, followed by the arugula, one-third of the ricotta, and one third of the mozzarella. Then add another layer of 4 lasagna noodles and top with the mushroom mixture. Cover with one-third of the ricotta and one-third of the mozzarella. Add a final layer of 4 lasagna noodles and top with the seared zucchini slices. Then cover with the remaining ricotta, mozzarella, and the Parmesan cheese.
  • Cover with foil and bake for 30 minutes. Then uncover and move to the top rack. Bake another 5-10 minutes until the cheese on top starts to get a little crispy. Allow the vegetable lasagna to rest at least 15 minutes, then cut and serve warm.

Notes

Store any leftover vegetable lasagna in an airtight container in the fridge for up to 3 days!

Nutrition

Serving: 1piece, Calories: 372kcal, Carbohydrates: 23g, Protein: 23g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 74mg, Sodium: 378mg, Potassium: 400mg, Fiber: 2g, Sugar: 3g, Vitamin A: 845IU, Vitamin C: 8.3mg, Calcium: 417mg, Iron: 1.3mg
Course: Main Course
Cuisine: American, Italian
Author: Sommer Collier
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