This easy Vegetable Lasagna Recipe combines lasagna noodles, fresh veggies, and a creamy, cheesy sauce for a rich comfort food packed full of flavor!
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Pin RecipeSimple Vegetable Lasagna Recipe
I’m a big fan of lasagna recipes! In fact, I often make Taco Lasagna or this Crock Pot Lasagna for a family-friendly dinner.
However, this veggie-packed lasagna is a particular favorite in the spring when I have lots of fresh veggies on hand. Not only is it easy to make, but it’s also a great way to sneak extra veggies into your kids’ bellies!
Sauté veggies. Then, instead of using a red tomato sauce, I combine them with a creamy white sauce. It features not one but three types of cheese!
Add layers of noodles, and bake. The dish has a prep time of 20 minutes and cook time of just under 30 minutes. That means you can have a complete meal on the table in under an hour!
Ingredients for the Best Vegetable Lasagna
To print: see recipe card below
- 9 no-bake (or no-boil) lasagna noodles – If needed, you can use regular lasagna noodles instead. Just make sure to boil them according to the package instructions before layering.
- ½ cup chopped onion – I prefer sweet, yellow onion, but white onion will also work.
- 5 Tablespoons butter – I like to use unsalted butter, but salted works as well.
- ⅓ cup flour – Use 1:1 gluten-free all-purpose flour to keep this recipe gluten-free.
- 1 Tablespoon minced garlic – Fresh cloves, instead of pre-minced varieties, are best!
- 1 cup vegetable broth – You can also use vegetable stock as an option. Bone broth also works great!
- 1 ½ cup whole milk
- 1 cup heavy cream
- 2 cups baby spinach, chopped
- 2 cups broccoli florets, chopped – Save time and buy these already chopped and prepped at the store!
- ½ cup chopped yellow bell pepper – Feel free to use orange or red peppers instead.
- ½ cup whole milk ricotta cheese
- 1 cup grated parmesan cheese – Grating the cheese yourself adds a whole other level of flavor!
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Variations
- Replace the mozzarella cheese with parmesan cheese, pepperjack cheese, or cheddar cheese.
- Use cottage cheese in place of ricotta cheese.
- Add to or swap out the veggies with any veggies you have on hand. Mushrooms, kale, and zucchini all make great options!
- Sprinkle cooked ground beef or shredded chicken in between the noodle layers for a boost of protein.
How To Make Easy Vegetable Lasagna Recipe with White Sauce
Be sure to scroll down to the recipe card below for the complete details and nutrition information including calories, saturated fat, etc.!
- Prepare: Before you begin, preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 baking dish with olive oil or cooking spray, and set it aside.
- Sauté: Add four tablespoons of butter to a large skillet, and heat it over medium-high heat. Once melted, add the onion. Sauté for four to five minutes or until soft. Add the garlic, and cook for an additional minute.
- Add: Whisk the flour into the skillet, and cook, whisking constantly for about 30 seconds.
- Thicken: Whisk in the vegetable stock, milk, and cream until smooth. Continue to whisk for three to four minutes or until the sauce is thick. It should have the consistency of gravy!
- Add: Remove the pot from the heat, and stir in the chopped spinach, broccoli, and peppers. Set the sauce aside.
- Stir: In a separate bowl, combine the ricotta, parmesan, mozzarella, salt, and pepper.
- Layer: Place three of the lasagna noodles in the bottom of the prepared casserole dish. Spread 1/3 cup sauce over the noodles. Then, top with 1/2 the cheese mixture.
- Continue to layer: Add another layer of three noodles and the remaining vegetable sauce.
- Bake: Cover the pan with aluminum foil, and bake for 25 minutes. Uncover, and bake for ten to 15 more minutes. The top of the lasagna will be golden brown, and the sauce around the edges will bubble.
- Cool: Allow the lasagna to cool slightly in the pan. Then, add a garnish of fresh basil, if desired, and serve warm!
Serving Suggestions
You can easily serve this veggie lasagna on its own as part of a complete meal. Or, bulk it up with a side salad and some dinner rolls.
It also works well as a hearty side dish! Pair it with protein sources like Easy Air Fryer Tilapia, Cast Iron Chicken Thighs, or Garlic Butter Steak Bites.
How to Store + Freeze This Vegetable Lasagna Recipe
- Store leftovers in an airtight container in the fridge for up to two days.
- Reheat leftovers in the oven. Or, warm individual portions in the microwave.
- I don’t recommend freezing this recipe as the dairy won’t thaw well!
Quick Tip
You can assemble all the ingredients for this recipe up to a day in advance! Just cover the baking dish with aluminum foil, and store it in the fridge. Then, set the lasagna out to come to room temperature, and bake as normal when you’re ready to eat!
Easy Vegetable Lasagna Recipe with White Sauce
Equipment
- 1 9×13 baking dish
- 1 large skillet
Ingredients
- 5 Tablespoons butter
- ½ cup onion chopped
- ⅓ cup flour
- 1 Tablespoon garlic minced
- 1 cup vegetable broth
- 1½ cup whole milk
- 1 cup heavy cream
- 2 cups baby spinach chopped
- 2 cups broccoli florets chopped
- ½ cup yellow bell pepper chopped
- ½ cup ricotta cheese whole milk
- 1 cup parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 9 lasagna noodles no-bake
Instructions
- Preheat your oven to 375 degrees F.
- Add 4 tablespoons of the butter to a large skillet and heat over medium-high heat. Once the butter is melted, add the onion and saute for about 4-5 minutes. Add the garlic and cook for one more minute.5 Tablespoons butter, ½ cup onion, ⅓ cup flour
- Whisk the flour into the onion mix and cook, whisking constantly for about 30 seconds.1 Tablespoon garlic
- Whisk in the vegetable stock, milk, and cream. Continue to whisk until the sauce is thick and smooth, about 3-4 minutes. You want the sauce to be the consistency of gravy.1 cup vegetable broth, 1½ cup whole milk, 1 cup heavy cream
- Remove the pot from the heat and stir in the chopped spinach, broccoli, and peppers. Set the sauce aside.2 cups baby spinach, 2 cups broccoli florets, ½ cup yellow bell pepper
- In a separate bowl, stir together the ricotta, parmesan, mozzarella, salt and pepper.½ cup ricotta cheese, 1 cup parmesan cheese, 1 cup mozzarella cheese, 1 teaspoon salt, ½ teaspoon ground black pepper
- Place three of the lasagna noodles in the bottom of a 9×13 casserole dish. Spread about ⅓ of the vegetable sauce over the noodles. Top with ½ of the cheese mix.9 lasagna noodles
- Add another layer of 3 noodles, followed by ⅓ of the sauce and ½ of the cheese mix.
- Top with the final 3 noodles and the remaining vegetable sauce.
- Cover the pan with aluminum foil and bake for 25 minutes. Uncover and bake for 10 more minutes. The top of the lasagna will be golden brown and the sauce around the edges of the pan will bubble.
- Allow the lasagna to cool for about 5 minutes then slice and enjoy while warm.
Notes
Nutrition
Did you make this Vegetable Lasagna Recipe? Be sure to leave a rating and a comment below!
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