Servings
Font
Back
0 from 324 votes

Vegetable Lasagna with White Sauce

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.

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

Ingredients

  • 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

Instructions

Cook vegetables:
    Cup of Yum
  1. Preheat the oven to 375°F/ 180°C.
  2. 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
  3. 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
  4. 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
  5. Add the chopped vegetables (except the mushrooms) and cook for about 8 minutes or until softer. Stir well a few times in between.
  6. 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:
  1. 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
  2. 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:
  1. You should have 3 layers of noodles and finish with a layer of Parmesan.
  2. Butter the baking dish with about 1 teaspoon of butter.
  3. 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
  4. 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.
  5. Second layer: Lasagna sheets + ⅓ of the vegetable sauce + ½ of the mozzarella + ⅓ of the hard cheese + ⅓ of the white sauce.
  6. Third layer: Lasagna sheets + remaining veggie sauce + remaining white sauce + remaining hard cheese.
Bake vegetable lasagna:
  1. Bake for 30-40 minutes or until bubbling and golden. Check if the noodles are cooked through by inserting a fork into the lasagna.
  2. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.