Vegetable Lasagna with White Sauce

Name: Vegetable Lasagna with White Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6 people
Ingredients: 9 no-boil lasagna sheets; 3 shallots; 2 garlic cloves; 3 carrots; 2 red or yellow bell peppers; 1 medium zucchini; ½ broccoli; 7 oz mushrooms; 1 cup peas; 4 tablespoons olive oil; ½ teaspoon granulated sugar; 2 cans chopped tomatoes; ½ cup water; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon dried rosemary; 1 tablespoon lemon juice; ¼ cup butter; ½ cup all-purpose flour; 3 cups whole milk; a few gratings of nutmeg; Fine sea salt and black pepper; 2 balls mozzarella; 3.5 oz vegetarian hard cheese

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4.4

324 reviews

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Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings
6 people
Calories
630 kcal
Course
Main Course
Cuisine
Italian

Vegetable Lasagna with White Sauce

Freya Patterson

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The best recipe for vegetable lasagna with white sauce! It’s full of veggies and baked in a cheesy and creamy bechamel sauce - a vegetable lasagna can hardly get any better.

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Ingredients

Servings

9 no-boil lasagna sheets Note 1

Vegetables:

3 shallots or 1 medium onion
2 garlic cloves
3 carrots Notes 2, 3
2 red or yellow bell peppers
1 medium zucchini
½ broccoli Note 4
7 oz mushrooms 200 g, Note 5
1 cup peas defrosted, 200 g/ 7 oz
4 tablespoons olive oil divided
½ teaspoon granulated sugar
2 cans chopped tomatoes 400 g/ 14 oz each
½ cup water 125 ml
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
1 tablespoon lemon juice

White sauce:

¼ cup butter 60 g/ 2 oz + 1 teaspoon for the baking dish
½ cup all-purpose flour 60 g/ 2 oz
3 cups whole milk 750 ml
a few gratings of nutmeg
Fine sea salt and black pepper to taste

Cheese:

2 balls mozzarella 125 g/ 4.4 oz each
3.5 oz vegetarian hard cheese or Parmesan, freshly grated 100 g, Note 6

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Instructions

Cook vegetables:

Preheat the oven to 375°F/ 180°C.
Prepare vegetables: Peel and finely chop the shallots (or onion) and the garlic. Keep them separated. Cut the peeled carrots, bell peppers, and zucchini into small cubes. Set them aside in a bowl. Divide the broccoli into small florets and chop the broccoli stem into small cubes. Add to the rest of the vegetables. Defrost the peas.3 shallots + 2 garlic cloves + 3 carrots + 2 red or yellow bell peppers + 1 medium zucchini + ½ broccoli + 1 cup peas / 200 g
Cook mushrooms: Wipe them clean with a paper towel and slice them thinly. Set aside in a different bowl. Heat 2 tablespoon olive oil in a large pan and fry the mushrooms until golden and all the released juices are evaporated. Remove them from the pan.7 oz mushrooms / 200 g
Saute shallots and garlic: Heat the remaining 2 tablespoon of oil in a pan and cook the shallots until translucent, about 2-3 minutes. Add the garlic and stir for 1 minute. Add the sugar and stir for another minute or until slightly caramelized. ½ teaspoon granulated sugar
Add the chopped vegetables (except the mushrooms) and cook for about 8 minutes or until softer. Stir well a few times in between.
Simmer vegetable sauce: Add the chopped tomatoes, water, dried herbs, and lemon juice. Stir well, bring to a boil, and simmer the sauce for about 10 minutes until slightly thickened. Add the cooked mushrooms and adjust with salt, pepper, lemon juice, and a bit of extra sugar if necessary. 2 cans chopped tomatoes + ½ cup water / 125 ml + ½ teaspoon dried thyme + ½ teaspoon dried oregano + ½ teaspoon dried rosemary + 1 tablespoon lemon juice

White sauce:

Melt the butter in a small saucepan. Sprinkle the flour on top and stir for 1 or 2 minutes until lightly golden. Slowly start adding the milk while whisking all the time to avoid the formation of clumps. ¼ cup butter / 60 g + ½ cup all-purpose flour / 60 g + 3 cups whole milk / 750 ml
Simmer the bechamel sauce for 2 or 3 minutes while whisking or stirring continuously. Adjust the taste with nutmeg, salt, and pepper to taste.a few gratings of nutmeg + fine sea salt and black pepper

Assemble the vegetable lasagna:

You should have 3 layers of noodles and finish with a layer of Parmesan.
Butter the baking dish with about 1 teaspoon of butter.
Cheese: Chop the mozzarella into cubes and grate the Parmesan. Set them aside in different bowls. 2 balls mozzarella + 3.5 oz vegetarian hard cheese/ 100 g
First layer: Cover the bottom of the buttered dish with a few tablespoons of white sauce. Add a layer of lasagna sheets (they should not overlap). Cover with ⅓ of vegetable sauce. Add ½ of mozzarella and ⅓ of hard cheese. Cover with ⅓ of white sauce.
Second layer: Lasagna sheets + ⅓ of the vegetable sauce + ½ of the mozzarella + ⅓ of the hard cheese + ⅓ of the white sauce.
Third layer: Lasagna sheets + remaining veggie sauce + remaining white sauce + remaining hard cheese.

Bake vegetable lasagna:

Bake for 30-40 minutes or until bubbling and golden. Check if the noodles are cooked through by inserting a fork into the lasagna.
Rest for 10-15 minutes, cut into 12 squares, and serve.

Notes

Lasagna sheets: I needed 9 sheets of no-boil lasagna sheets. Use more or less according to the size of the lasagna sheets; you should have 3 layers of noodles. If using lasagna sheets that need to be cooked before baking, boil them according to the package instructions. However, I have never tested this recipe with this type of lasagna sheet; they don’t exist where I live.
Vegetables: About 1.5 lb/ 750 g vegetables, not including canned tomatoes.
You can vary the vegetables according to what you have or like. For instance: eggplants, cauliflower, green beans, small fennel, parsnips, pumpkin or butternut squash, some celeriac, etc.
Or use only broccoli stems.
Cremini or white mushrooms. You can replace them with more of the other vegetables if you wish.
Parmesan is not vegetarian. To keep the dish vegetarian, please use vegetarian hard cheese.

Nutrition Information

Show Details

Serving 2squares Calories 630kcal (32%) Carbohydrates 52g (17%) Protein 28g (56%) Fat 36g (55%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 0.3g Cholesterol 92mg (31%) Sodium 700mg (29%) Potassium 941mg (27%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 9827IU (197%) Vitamin C 109mg (121%) Calcium 623mg (62%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 630 kcal

% Daily Value*

Serving	2squares
Calories	630kcal	32%
Carbohydrates	52g	17%
Protein	28g	56%
Fat	36g	55%
Saturated Fat	17g	85%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	14g	70%
Trans Fat	0.3g	15%
Cholesterol	92mg	31%
Sodium	700mg	29%
Potassium	941mg	20%
Fiber	6g	24%
Sugar	14g	28%
Vitamin A	9827IU	197%
Vitamin C	109mg	121%
Calcium	623mg	62%
Iron	2mg	11%