Creamy Veggie Lasagna Recipe with White Sauce
This creamy veggie lasagna with a homemade white sauce is the perfect comfort food. Packed with fresh vegetables like zucchini, mushrooms, spinach, and bell peppers, this dish is light, flavorful, and satisfying. It’s the ideal recipe for family dinners, special occasions, or meal prep!
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- A pinch of nutmeg
- Salt and pepper to taste
- 12 lasagna noodles (pre-cooked or oven-ready)
- 2 cups shredded mozzarella
- 1 cup grated Parmesan cheese
- 1 medium zucchini, thinly sliced
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup bell peppers, diced
- 2 cups marinara sauce (optional, for added flavor contrast)
Instructions
- Prepare the White Sauce:In a medium saucepan, melt the butter over medium heat.Stir in the flour, whisking constantly for about 2 minutes until it forms a golden paste.Gradually pour in the milk, whisking continuously to avoid lumps.Add a pinch of nutmeg, salt, and pepper. Simmer until the sauce thickens, then set aside.
- Sauté the Vegetables:Heat a drizzle of olive oil in a large skillet over medium heat.Add zucchini, mushrooms, and bell peppers, cooking until tender.Stir in the spinach and cook until wilted. Remove from heat.
- Assemble the Lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of marinara sauce (if using) at the bottom of a 9x13-inch baking dish.Layer the lasagna noodles, followed by sautéed vegetables, white sauce, and a sprinkle of mozzarella and Parmesan.Repeat the layers until all ingredients are used, finishing with a top layer of cheese.
- Bake the Lasagna:Cover the dish with aluminum foil and bake for 25 minutes.Remove the foil and bake for another 10–15 minutes until the top is golden and bubbly.Let the lasagna rest for 10 minutes before slicing.