White Cheese Vegetable Lasagna

Indulge in the creamy comfort of White Cheese Vegetable Lasagna, a delightful twist on a classic Italian favorite that’s perfect for vegetarians and cheese lovers alike. This luscious dish layers tender lasagna noodles with a medley of sautéed zucchini, spinach, and mushrooms, all smothered in a rich, homemade white cheese sauce infused with Parmesan, mozzarella, and aromatic herbs like basil and oregano. The ricotta filling adds a velvety texture that perfectly complements the hearty vegetables and gooey, golden topping. Quick to prepare yet sophisticated in flavor, this lasagna is ideal for family dinners, cozy gatherings, or meal prepping for the week. Serve it with a crisp side salad or garlic bread for a complete and satisfying meal. Whether you're seeking an elevated vegetarian recipe or simply craving a cheesy, indulgent pasta bake, this White Cheese Vegetable Lasagna will hit all the right notes.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 pieces lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, diced
• 4 cups baby spinach
• 2 cups mushrooms, sliced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• 1 cup Parmesan cheese, grated
• 3 cups mozzarella cheese, shredded
• 2 cups ricotta cheese
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Directions

Step 1

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Step 2

Cook the lasagna noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.

Step 4

Stir in minced garlic and cook for 1 minute until fragrant.

Step 5

Add the diced zucchini and sliced mushrooms to the skillet. Cook until softened, about 5 minutes.

Step 6

Stir in the baby spinach and cook for another 2-3 minutes until wilted. Set the vegetable mixture aside.

Step 7

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.

Step 8

Gradually whisk in the milk, stirring constantly, and cook until the sauce thickens, about 5 minutes.

Step 9

Stir in Parmesan cheese, 1 cup of shredded mozzarella cheese, salt, black pepper, dried basil, and oregano. Remove the saucepan from heat.

Step 10

Spread a thin layer of the white cheese sauce on the bottom of the prepared baking dish.

Step 11

Layer three cooked lasagna noodles on top of the sauce.

Step 12

Spread 1/3 of the vegetable mixture over the noodles, followed by 1/3 of the ricotta cheese and 1/3 of the remaining mozzarella cheese.

Step 13

Repeat layering (sauce, noodles, vegetables, ricotta, mozzarella) until all the ingredients are used up, finishing with a layer of sauce and mozzarella cheese on top.

Step 14

Cover the dish with aluminum foil and bake for 40 minutes.

Step 15

Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Step 16

Let the lasagna cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3582.3g)

Amount per serving	% Daily Value*
Calories	6033.2

Total Fat 269.4g	0%
Saturated Fat 141.8g	0%
Polyunsaturated Fat 3.7g
Cholesterol 886.7mg	0%
Sodium 8026.3mg	0%
Total Carbohydrate 653.4g	0%
Dietary Fiber 38.1g	0%
Total Sugars 96.1g
Protein 297.3g	0%

Vitamin D 457.4IU	0%
Calcium 6883.7mg	0%
Iron 36.7mg	0%
Potassium 5573.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 19.1%

Carbs: 42.0%