Name: Vegetable Lasagna
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Ingredients: 1 medium zucchini, sliced; 1 medium yellow squash, sliced; 1 medium red bell pepper, diced; 1 cup mushrooms, sliced; 1 cup spinach or kale, chopped; 1 small onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon Italian seasoning; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 3 cups whole milk; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon ground nutmeg; ½ cup Parmesan cheese, grated; 1 cup ricotta cheese; 1 large egg; ½ cup Parmesan cheese; 1 teaspoon dried basil; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 9 noodles lasagna, cooked and drained; 2 cups shredded mozzarella cheese; Fresh garnish parsley

I first made this vegetable lasagna with a silky white sauce on a rainy weeknight when I wanted something cozy but not heavy. The béchamel keeps the layers rich without tomato acidity, and roasting the veggies concentrates their flavor so each bite stays bright. It’s a great option when you want a comforting, vegetable-forward main that feeds a crowd and reheats beautifully.

Why you’ll love this dish

This lasagna balances creamy and light: a classic white sauce (béchamel) for richness, roasted summer vegetables for sweetness, and a ricotta-Parmesan mixture that holds everything together. It’s perfect for family dinners, potlucks, or whenever you want a make-ahead meal that still tastes fresh.

“Comforting, creamy, and packed with vegetables — the whole family asked for seconds.”

Reasons to try it:

Vegetable-forward without feeling like a side dish — it’s the main event.
Make-ahead friendly: assemble a day ahead or freeze for later.
Crowd-pleasing texture — creamy béchamel, tender roasted veg, gooey mozzarella.
Easier to digest than an all-meat lasagna and great for flexitarian meals.

The cooking process explained

Short overview so you know what to expect:

Roast the vegetables so they lose excess moisture and gain flavor.
Cook a classic béchamel (white sauce) and finish it with Parmesan and nutmeg.
Mix ricotta with egg and seasonings to make a sturdy cheese layer.
Layer noodles, roasted veg, béchamel, and cheeses into a 9×13 pan.
Bake until bubbly and golden, rest 10–15 minutes, then slice.

Total active time: about 45–60 minutes. Bake time: 35–40 minutes. Hands-off resting time: 10–15 minutes.

What you’ll need

1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 cup mushrooms, sliced
1 cup spinach or kale, chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Italian seasoning
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
½ cup Parmesan cheese, grated (for the béchamel)
1 cup ricotta cheese
1 egg
½ cup Parmesan cheese (for the ricotta mixture)
1 teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
Fresh parsley, for garnish

Ingredient notes and substitutions:

Use part-skim milk if you prefer a lighter béchamel, though whole milk gives the creamiest texture.
Gluten-free flour works for the roux; cook it a little longer to remove raw taste.
Swap ricotta for cottage cheese (blended smooth) if needed.
If you only have fresh lasagna sheets, no need to pre-cook; follow package directions.

Directions to follow

Step 1 — Roast the Vegetables:

Preheat oven to 425°F (220°C).
Toss zucchini, yellow squash, red pepper, mushrooms, onion, spinach/kale, garlic, olive oil, ½ tsp salt, ½ tsp pepper, and ½ tsp Italian seasoning on a rimmed baking sheet.
Spread in a single layer and roast 15–20 minutes until edges caramelize and vegetables have lost excess moisture. Remove and set aside.

Step 2 — Make the White Sauce (Béchamel):

In a medium saucepan over medium heat, melt 4 tbsp butter.
Whisk in 4 tbsp flour and cook 1–2 minutes until bubbly and pale (do not brown).
Slowly whisk in 3 cups milk, smoothing lumps as you go.
Bring to a gentle simmer, whisking until thickened (3–5 minutes).
Remove from heat and stir in ½ tsp salt, ½ tsp pepper, ¼ tsp nutmeg, and ½ cup grated Parmesan. Taste and adjust seasoning.

Step 3 — Prepare the Cheese Filling:

In a bowl, combine 1 cup ricotta, 1 egg, ½ cup Parmesan, 1 tsp dried basil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper.
Mix until smooth. This mixture gives structure to the layers and prevents slipping.

Step 4 — Assemble the Lasagna:

Preheat oven to 375°F (190°C) if not still warm from roasting.
Spread a thin layer of béchamel on the bottom of a 9×13 pan.
Lay 3 cooked lasagna noodles across the béchamel.
Spoon half the ricotta mixture across the noodles, spread evenly.
Add half the roasted vegetables over the ricotta.
Drizzle about 1 cup of béchamel over the veggies and sprinkle with 1 cup mozzarella.
Repeat: 3 noodles, remaining ricotta, remaining vegetables, 1 cup béchamel, 1 cup mozzarella.
Top with final 3 noodles, remaining béchamel, and a light sprinkle of Parmesan if desired.

Step 5 — Bake the Lasagna:

Cover baking dish with foil (tent slightly so cheese doesn’t stick).
Bake 25 minutes covered, then remove foil and bake an additional 10–15 minutes until top is golden and bubbly.
Let rest 10–15 minutes before slicing so layers set.

Best ways to enjoy it

Serve slices with a crisp green salad (arugula with lemon vinaigrette cuts the richness).
Add crusty garlic bread or a simple tomato bruschetta for contrast.
For wine pairings: a light to medium-bodied white (Chardonnay or Vermentino) or a bright Pinot Noir.
Garnish with chopped fresh parsley and a sprinkle of extra Parmesan before serving.

Storage and reheating tips

Refrigerate: Cool completely, cover tightly, and refrigerate up to 4 days.
Reheat: Slice portion, cover with foil, and reheat at 350°F (175°C) for 15–20 minutes, or microwave single slices until heated through.
Freeze: Wrap tightly or place in an airtight container for up to 3 months. To bake from frozen, thaw overnight in fridge, then bake at 375°F (190°C) until bubbly (about 30–45 minutes). From frozen, you can also bake covered at 375°F for 45–60 minutes, then uncover for 10–15 minutes.
Food safety: Do not leave lasagna at room temperature longer than two hours. Reheat to an internal temperature of 165°F (74°C) for safety.

Helpful cooking tips

Avoid soggy lasagna: Roast vegetables until they’ve released moisture and some edges are caramelized.
Thicken béchamel properly: Whisk continuously while adding milk to prevent lumps. If you do get lumps, strain or use an immersion blender.
Salt in layers: Season vegetables and béchamel moderately; the cheeses add salt too.
Let it rest: Resting helps the lasagna hold together when sliced.
Make-ahead shortcut: Assemble the lasagna a day ahead and refrigerate. Bring to room temperature for 30 minutes before baking.

Creative twists

Add a layer of pesto between layers for a bright herbal note.
Swap mozzarella for fontina or provolone for a different melt and flavor.
Make it vegan: Use plant-based milk and vegan butter for the béchamel, tofu blended with nutritional yeast for ricotta, and dairy-free cheese.
Add protein: Fold in cooked lentils or crumbled tempeh with the vegetables for extra protein.
Swap vegetables seasonally: Use roasted butternut squash and kale in fall, or asparagus and peas in spring.

FAQ

Q: Can I use no-boil noodles instead of boiling lasagna noodles?
A: Yes. If using no-boil noodles, make sure your béchamel is slightly thinner or add a splash more milk so the noodles can hydrate during baking. You may need to bake a bit longer covered.

Q: Can I prepare this entirely ahead and freeze?
A: Absolutely. Assemble the lasagna, cover tightly with foil and plastic wrap, and freeze up to 3 months. Thaw overnight before baking for best texture, or bake from frozen adding extra time as noted above.

Q: How do I prevent the top from burning while baking?
A: Tent loosely with foil for the majority of baking. Remove foil for the final 10–15 minutes to brown. If it’s browning too fast, re-cover.

Q: Is béchamel necessary — could I use jarred Alfredo or a ricotta-only filling?
A: Béchamel gives classic texture and a stable sauce that melds with vegetables. Jarred Alfredo can work in a pinch, but homemade béchamel is simple and fresher. A ricotta-only assembly will be drier and less cohesive unless you add extra sauce.

Q: Can I make this gluten-free?
A: Yes — use gluten-free lasagna noodles and a gluten-free flour (or cornstarch slurry) for the roux. Ensure all other ingredients are gluten-free certified if needed.

Conclusion

This Vegetable Lasagna with White Sauce is a comforting, versatile dish that elevates simple roasted vegetables with a silky béchamel and cheesy ricotta layers. If you want another take or extra inspiration, check this version on Vegetable Lasagna with White Sauce – It’s a Veg World After All® or see a straightforward spin at Easy Vegetable Lasagna with White Sauce | Buns In My Oven. Enjoy—and don’t skip the resting step; it makes slicing tidy and serving satisfying.