Vegetable Lasagna With White Sauce

I first made this creamy, veggie-packed lasagna on a rainy weeknight when I wanted comfort food that didn’t rely on heavy tomato sauce. It’s a layered oven-ready lasagna built around a simple white (béchamel-style) sauce that carries tender carrots, spinach, and broccoli. The result is silky, cheesy, and surprisingly light — perfect for family dinners, potlucks, or when you want an elegant vegetarian main without fuss.

Why you’ll love this dish

This lasagna hits a sweet spot: comforting and cheesy, yet full of vegetables. Using oven-ready sheets skips the boiling step and saves time. The white sauce (think béchamel with a veggie twist) keeps everything creamy without needing tomato paste or tomato sauce. It’s also very flexible — swap in seasonal vegetables, add different cheeses, or make it ahead for easy entertaining.

“Velvety white sauce, crisp cracker topping, and a pile of greens — my kids devoured this even before I could plate it.” — a quick test-kitchen review

Reasons to try it now:

• Weeknight-friendly: minimal active time; most of the work is simple stirring and layering.
• Kid- and crowd-approved: mild flavors and cheesy layers appeal to picky eaters.
• Make-ahead potential: assemble in advance and bake when ready.
• Texture contrast: crunchy Ritz topping gives welcome contrast to the soft lasagna layers.

How this recipe comes together

Step-by-step overview so you know what to expect:

1. Make a roux with butter and flour, then whisk in stock, milk, and cream to form a white sauce.
2. Stir in spices and fold the lightly cooked carrots, spinach, and broccoli into the sauce.
3. Mix the ricotta with grated cheeses for a rich, spreadable layer.
4. Layer oven-ready lasagna sheets with the vegetable-white sauce and the cheese mixture in a 9-inch dish.
5. Top with a buttery Ritz-parmesan crisp and bake until bubbling and set. Let it rest before slicing.

This overview helps you time the prep and understand where the flavors and textures build.

What you’ll need

Ingredient list (with quick notes/substitutions)

• 9 fresh lasagna sheets (oven-ready) — no boiling needed; regular sheets work if pre-cooked.
• 1 cup carrots, chopped — small dice cooks quickly; frozen thawed carrots also work.
• 1 ½ cups baby spinach — can use frozen spinach, well-drained.
• 1 ½ cups broccoli florets, chopped — cauliflower is a fine substitute.
• 4 ½ tbsp butter, divided — salted or unsalted; use salted and reduce added salt.
• 2 ½ tbsp all-purpose flour — for the roux.
• ½ tsp onion powder — or 1 tbsp finely minced onion, sautéed.
• ½ tsp garlic powder — or 1 clove garlic, minced.
• ½ cup vegetable stock — chicken stock can be used if not vegetarian.
• ¼ cup milk — whole or 2% for best texture.
• ¾ cup heavy cream — for richness; half-and-half thins the sauce.
• 1/3 cup ricotta cheese — gives body to the cheese layer.
• ¼ cup Parmesan cheese, freshly grated (plus 1 tbsp reserved) — use Parmigiano-Reggiano if available.
• ½ cup shredded mozzarella cheese — for meltiness.
• ¼ cup shredded Asiago cheese — adds tang; swap with Fontina if needed.
• ¼ cup shredded mild cheddar — optional for color and bite.
• ½ cup Ritz crackers, crushed — for the crunchy topping; panko or breadcrumbs can be used.
• Salt and pepper, to taste

Notes: Measure cheeses loosely packed. If you want lower fat, substitute half-and-half for cream, but the sauce will be less silky.

How to prepare it

1. Preheat your oven to 375°F (190°C). Lightly spray a 9-inch baking dish with cooking spray.
2. In a medium saucepot, melt half the butter (about 2 1/4 tbsp) over medium heat.
3. Add the flour and stir continuously. Cook the roux until it smells slightly nutty — the “popcorn” aroma — about 1–2 minutes. Don’t let it brown.
4. Gradually whisk in the vegetable stock until smooth. Then add the milk and heavy cream in batches, whisking to prevent lumps. Cook until the sauce thickens to a gravy-like consistency, about 4–6 minutes.
5. Stir in the onion powder, garlic powder, and season with salt and pepper. Taste and adjust seasoning.
6. Remove the pot from heat. Fold the chopped carrots, spinach, and broccoli into the warm sauce so the veggies are evenly coated. Set this vegetable mixture aside.
7. In a bowl, combine the ricotta with the ¼ cup grated Parmesan, mozzarella, Asiago, and cheddar. Mix until evenly combined.
8. In a small bowl, melt the remaining butter and stir in the crushed Ritz crackers and the reserved 1 tbsp Parmesan. This becomes the crunchy topping.
9. Assemble the lasagna: place 3 oven-ready noodles in the bottom of the prepared dish. Spoon about 1/3 cup of the vegetable-white sauce mixture evenly over the noodles. Dollop and spread half of the cheese mixture over that. Repeat with three more noodles, another 1/3 cup vegetable mixture, and the remaining cheese mixture. Top with the final 3 noodles and spread the remaining vegetable mixture across the top layer.
10. Sprinkle the Ritz-parmesan topping evenly over the lasagna.
11. Bake at 375°F for 25 minutes, until the top is golden and the dish is bubbling along the edges.
12. Let the lasagna cool for 10–15 minutes before slicing so the layers set.

Best ways to enjoy it

How to plate and pair:

• Serve slices with a simple green salad dressed in lemon vinaigrette to cut the richness.
• Add roasted cherry tomatoes or a bright salsa verde on the side for acidity.
• Pair with a light white wine (Pinot Grigio or Vermentino) or a medium-bodied red (Sangiovese) to match the cheese and cream.
• Garnish with fresh basil or chopped parsley for color and freshness.

How to store & freeze

Storage and reheating tips:

• Refrigerate: Cover leftovers tightly and store in the refrigerator for up to 3–4 days.
• Reheat: Warm individual slices in a microwave (2–3 minutes) or in a 350°F oven covered with foil for 15–20 minutes until heated through.
• Freeze: Assemble the lasagna but do not bake. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge and bake at 375°F for 35–45 minutes, removing foil for the last 10 minutes to brown the top.
• Food safety: Cool to room temperature no longer than 2 hours before refrigerating. Reheat to an internal temperature of 165°F for safety.

Pro chef tips

Helpful cooking tips to get it right:

• Warm the milk slightly before adding to the roux to reduce lumps and speed thickening.
• Keep the heat moderate when cooking the roux — too hot and it browns, too cool and it won’t thicken properly.
• Chop vegetables uniformly so they cook evenly in the sauce.
• If your sauce is too thick, whisk in a tablespoon of stock or milk. If too thin, simmer a few minutes to reduce.
• Let the lasagna rest before cutting. This firms the layers and gives cleaner slices.
• For a crisper top, broil for 1–2 minutes after baking — watch closely to avoid burning.

Creative twists

Recipe variations to try:

• Vegan: Use a plant-based butter, unsweetened plant milk, cashew cream (blended cashews + water) instead of heavy cream, and vegan cheeses. Replace ricotta with blended tofu seasoned with lemon and salt.
• Protein boost: Add a layer of cooked lentils, chickpeas, or crumbled tempeh between the vegetables and cheese.
• Flavor swap: Stir in a teaspoon of mustard or a pinch of nutmeg into the white sauce for depth.
• Gluten-free: Use certified gluten-free flour for the roux and gluten-free lasagna sheets.
• Extra veggies: Roast zucchini, bell peppers, or mushrooms and layer them in for more texture and flavor.

Your questions answered

FAQ (common questions and quick answers)

Q: Can I use frozen vegetables?
A: Yes. Thaw and drain frozen spinach well to avoid watering down the sauce. Slightly steam or sauté other frozen vegetables first so they don’t release excess liquid during baking.

Q: How long does this take from start to serve?
A: Active time is about 25–35 minutes (sauce, mixing, assembly). Bake time is 25 minutes plus 10–15 minutes resting, so plan roughly 1 hour total.

Q: Can I make this ahead?
A: Absolutely. Assemble the lasagna, cover, and refrigerate up to 24 hours before baking. For longer storage, freeze assembled (unbaked) for up to 2 months.

Q: Can I substitute different cheeses?
A: Yes. The combination here balances melt and tang. Swap Asiago for Gruyère or Fontina, and cheddar can be omitted or replaced with Monterey Jack.

Q: Is this recipe suitable for meal prep?
A: Yes. Cut into portions after cooling and store individual slices for quick lunches or dinners. Reheat covered in the oven or microwave.

Conclusion

If you want another similar version with helpful step photos and notes, check out Vegetable Lasagna with White Sauce – It’s a Veg World After All®. For a different take with tweaks and serving suggestions, see Easy Vegetable Lasagna with White Sauce | Buns In My Oven.

Enjoy building layers of creamy vegetables and melty cheese — this lasagna is a weeknight winner that also shines at the table when guests arrive.

Creamy Vegetable Lasagna

A light and creamy lasagna filled with vegetables, perfect for family dinners or potlucks, featuring a béchamel-style white sauce.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 400

Ingredients Method Notes

Ingredients

  

Lasagna Ingredients

• 9 sheets fresh lasagna sheets (oven-ready) No boiling needed; regular sheets work if pre-cooked.
• 1 cup carrots, chopped Small dice cooks quickly; frozen thawed carrots also work.
• 1.5 cups baby spinach Can use frozen spinach, well-drained.
• 1.5 cups broccoli florets, chopped Cauliflower is a fine substitute.
• 4.5 tbsp butter, divided Salted or unsalted; use salted and reduce added salt.
• 2.5 tbsp all-purpose flour For the roux.
• 0.5 tsp onion powder Or 1 tbsp finely minced onion, sautéed.
• 0.5 tsp garlic powder Or 1 clove garlic, minced.
• 0.5 cup vegetable stock Chicken stock can be used if not vegetarian.
• 0.25 cup milk Whole or 2% for best texture.
• 0.75 cup heavy cream For richness; half-and-half thins the sauce.
• 0.33 cup ricotta cheese Gives body to the cheese layer.
• 0.25 cup Parmesan cheese, freshly grated Plus 1 tbsp reserved.
• 0.5 cup shredded mozzarella cheese For meltiness.
• 0.25 cup shredded Asiago cheese Adds tang; swap with Fontina if needed.
• 0.25 cup shredded mild cheddar Optional for color and bite.
• 0.5 cup Ritz crackers, crushed For the crunchy topping; panko or breadcrumbs can be used.
• Salt and pepper, to taste Adjust seasoning as needed.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Lightly spray a 9-inch baking dish with cooking spray.
2. In a medium saucepot, melt half the butter (about 2 1/4 tbsp) over medium heat.
3. Add the flour and stir continuously. Cook the roux until it smells slightly nutty — the 'popcorn' aroma — about 1–2 minutes.
4. Gradually whisk in the vegetable stock until smooth. Then add the milk and heavy cream in batches, whisking to prevent lumps. Cook until the sauce thickens to a gravy-like consistency, about 4–6 minutes.
5. Stir in the onion powder, garlic powder, and season with salt and pepper.
6. Remove the pot from heat. Fold the chopped carrots, spinach, and broccoli into the warm sauce to coat the veggies evenly.
7. In a bowl, combine the ricotta with the grated Parmesan, mozzarella, Asiago, and cheddar. Mix until evenly combined.
8. In a small bowl, melt the remaining butter and stir in the crushed Ritz crackers and the reserved Parmesan to create the topping.

Assembly and Baking

1. Assemble the lasagna: place 3 oven-ready noodles in the bottom of the prepared dish.
2. Spoon about 1/3 cup of the vegetable-white sauce mixture evenly over the noodles.
3. Dollop and spread half of the cheese mixture over that.
4. Repeat with three more noodles, another 1/3 cup vegetable mixture, and the remaining cheese mixture.
5. Top with the final 3 noodles and spread the remaining vegetable mixture across the top layer.
6. Sprinkle the Ritz-parmesan topping evenly over the lasagna.
7. Bake at 375°F for 25 minutes, until the top is golden and bubbling along the edges.
8. Let the lasagna cool for 10–15 minutes before slicing to allow the layers to set.

Notes

To reduce lumps in the sauce, warm the milk slightly before adding. For a crispier topping, broil for 1–2 minutes after baking. Let the lasagna rest before cutting for cleaner slices.