Vegetable Lasagna with Creamy White Sauce
If your garden is overflowing with fresh vegetables, this vegetable lasagna recipe needs to be on your list! When the zucchini, broccoli, carrots, onions, and other garden vegetables start piling up on the kitchen counter, it can be hard to keep coming up with new ways to use everything. Thankfully, a big pan of homemade vegetable lasagna turns that garden abundance into a comforting dinner everyone will want seconds of.
This vegetable lasagna is layered with a rich, creamy white sauce made with butter, mushrooms, onions, garlic, flour, and milk. The sauce has so much flavor that you may find yourself sneaking a spoonful before the lasagna even goes into the oven. I won’t judge- I do it too!
The creamy sauce blends perfectly with the fresh vegetables. Meanwhile, the ricotta mixture gets an extra boost of flavor from pesto, parmesan cheese, and eggs. Add plenty of mozzarella between the layers, and you end up with a bubbling, cheesy lasagna that is loaded with vegetables that surpasses the flavor of a plate of plain steamed veggies.
Most importantly, this recipe gives you a delicious way to use what you grow.
Why You’ll Love This Vegetable Lasagna
There are plenty of reasons to make this vegetable lasagna, especially during garden season.
The most obvious is that it is a fantastic way to use fresh produce. If you’ve ever planted zucchini, you already know how quickly those plants can produce. One day you’re excited to see the first little zucchini forming, and suddenly you have enough zucchini to feed the neighborhood!
Fortunately, this recipe uses shredded zucchini right in the layers. Carrots and broccoli add even more vegetables, while mushrooms, onions, and garlic build a flavorful foundation for the creamy white sauce.
The pesto and parmesan in the ricotta mixture add a savory flavor that makes every layer exciting. The mozzarella melts throughout the lasagna, while the parmesan on top develops a beautiful golden crust as it bakes.
The Secret to Preventing Soggy Vegetable Lasagna
There is one step you absolutely do not want to skip: wring out the shredded zucchini.
Zucchini contains a tremendous amount of water. Normally, that is a great thing. However, all that extra moisture has nowhere to go once you put the zucchini inside a lasagna.
So just keep in mind, skipping this step can leave you with watery sauce and soggy noodles.
After shredding your zucchini, place it in a clean kitchen towel or cheesecloth. Gather the towel around the zucchini and squeeze firmly over the sink. Keep squeezing until you’ve removed as much liquid as possible.
You will be surprised by how much water comes out!
This simple step makes a noticeable difference in the finished lasagna. The vegetables stay flavorful, the layers hold together better, and you won’t end up with a puddle of liquid at the bottom of your baking dish.
How to Make the Creamy White Sauce
The white sauce is one of my favorite parts of this vegetable lasagna.
Start by melting butter in a saucepan over medium heat. Add the sliced mushrooms and diced onion, then cook until the vegetables become tender. Next, stir in the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir everything together. Allow the flour to cook for about four to five minutes. This helps remove the raw flour flavor while creating the base for your sauce.
Slowly pour in the milk while stirring constantly. Take your time with this step because adding the milk gradually helps create a smooth sauce.
Season with sea salt and black pepper. Then allow the sauce to simmer for about 10-15 minutes, stirring occasionally, until it thickens.
Don’t worry if the sauce looks a little thinner than you expect at first. It will continue to thicken as it simmers, and it will also continue cooking in the oven.
Once the sauce has thickened, remove it from the heat and let it cool slightly while you prepare the ricotta mixture.
Making the Pesto Ricotta Filling
While the white sauce cools, prepare the ricotta filling.
Add the ricotta cheese, pesto, two eggs, and freshly grated parmesan cheese to a mixing bowl. Stir everything together until well combined.
The pesto brings basil, garlic, herbs, and savory flavor to the ricotta. Meanwhile, the parmesan adds another layer of salty, nutty flavor.
The eggs help the ricotta mixture set as the lasagna bakes, so you get creamy but sturdy layers instead of filling that runs everywhere when you cut into it.
Freshly grated parmesan works particularly well here because it melts more naturally into the mixture.
How to Layer Vegetable Lasagna
Once all of your ingredients are ready, it’s time for the fun part!
Preheat your oven to 350°F and grease a 13×9-inch baking dish.
Start by spreading approximately one cup of the creamy white sauce over the bottom of the dish. This gives the noodles a flavorful base and helps prevent them from sticking.
Next, place three lasagna noodles over the sauce.
Spread half of the shredded carrots, chopped broccoli, and squeezed zucchini over the noodles. Then dollop half of the ricotta mixture over the vegetables.
Sprinkle 1/2 cup of shredded mozzarella over the ricotta.
Now repeat the process.
Add three more noodles, followed by the remaining vegetables, remaining ricotta mixture, and another 1/2 cup of mozzarella.
Finally, place the last three noodles on top.
Pour the remaining creamy white sauce over the noodles, making sure the noodles are well covered. Finish with one cup of mozzarella and 1/2 cup of freshly grated parmesan.
Baking the Lasagna
Cover the baking dish with foil and bake at 350°F for 30 minutes.
Then remove the foil and continue baking for another 30 minutes.
The uncovered baking time allows the cheese on top to become beautifully golden and bubbly. Keep an eye on it during the final few minutes because you want that lovely browned cheese without taking it too far.
Once the lasagna is hot, bubbling, and beginning to brown on top, remove it from the oven.
Let it rest for 20 minutes before slicing.
I know. Twenty minutes can feel like an eternity when your kitchen smells this good.
However, resting gives the layers time to settle. If you cut into the lasagna immediately, the layers can slide around and the filling will slop across the plate. Give it those 20 minutes, and you’ll get much cleaner slices.
Can You Use Other Garden Vegetables?
Sure can!
This recipe is designed for when your garden is producing more vegetables than you know what to do with. The listed combination of carrots, broccoli, and zucchini creates a delicious balance of textures and flavors, but garden season doesn’t always follow a recipe.
You might have extra vegetables that need to be used before they go bad. Depending on what you have available, you can experiment with vegetables such as spinach, bell peppers, or additional mushrooms.
Just remember that vegetables with a high water content need a little extra attention.
For example, spinach should be cooked and squeezed dry before adding it to the lasagna.
The goal is simple: remove excess moisture before the vegetables go into the baking dish.
A Great Recipe for Garden Season
One of my favorite things about cooking from the garden is finding recipes that actually use a good amount of fresh produce.
This vegetable lasagna is where it’s at.
Instead of letting extra zucchini sit in the refrigerator while you wonder what you’re going to make next, shred it and squeeze out the excess moisture. Grab some carrots, broccoli, and mushrooms, and turn them into a dinner that tastes completely different from the usual vegetable side dish.
Plus, this is a great recipe to make when you have company coming over. A big 13×9 pan gives you plenty of food to serve around the table, and you can add a simple salad and some crusty homemade bread to complete the meal.
Because the lasagna takes some time to assemble, I also like making it when I have a little extra time in the kitchen. Once it’s assembled, though, the oven does most of the work.
What to Serve with Vegetable Lasagna
Vegetable lasagna is filling on its own, but a few simple sides can turn it into a complete dinner.
A crisp green salad is an easy choice because the fresh vegetables provide a nice contrast to the creamy lasagna. Homemade garlic knots is another favorite, especially when there is extra white sauce and melted cheese begging to be scooped up with a piece of bread.
You could also serve roasted vegetables, a simple cucumber salad, or fresh tomatoes from the garden.
During the summer, I especially love serving this lasagna with a simple salad made from whatever is growing outside. Fresh garden tomatoes, cucumbers, lettuce, and herbs make an easy side dish without creating a lot of extra work.
Can You Make Vegetable Lasagna Ahead of Time?
Yes! This is a great make-ahead dinner.
You can assemble the lasagna earlier in the day, cover it, and refrigerate it until you’re ready to bake. That makes this recipe especially helpful when you’re expecting guests or don’t want to do all the preparation right before dinner.
If the lasagna is cold from the refrigerator, it may need additional baking time. Make sure the center is thoroughly hot and bubbling before serving.
You can also prepare the vegetables and white sauce ahead of time, then assemble the lasagna later.
How to Store Leftover Vegetable Lasagna
Allow leftover lasagna to cool, then cover it tightly and refrigerate.
Stored properly in the refrigerator, leftovers always make a great lunch or dinner the following day. Just like regular lasagna, it tastes even better the next day because the flavors have had additional time to come together.
Reheat individual portions in the microwave or warm larger portions in the oven until heated through.
If you know you won’t eat the leftovers within a few days, freezing is another option. Divide the lasagna into portions and store them in freezer-safe containers.
Can You Freeze Vegetable Lasagna?
Yes, vegetable lasagna can be frozen.
For the best results, allow it to cool completely before freezing. Wrap it tightly to help prevent freezer burn, and label the container with the date.
You can freeze individual portions, which makes it easy to pull out exactly what you need for a quick meal.
When you’re ready to eat it, thaw the lasagna in the refrigerator and reheat it until it is hot throughout.
Frequently Asked Questions
Can I use frozen broccoli?
Fresh broccoli works especially well in this recipe, but frozen broccoli can be used if that’s what you have available. Thaw it first and drain it thoroughly. Excess water can affect the texture of the lasagna.
Can I use a different cheese?
Mozzarella and parmesan provide the flavor and texture intended for this recipe, but you can make substitutions if necessary. Romano or Asiago can provide a similar salty, savory flavor to parmesan.
Can I use whole milk?
Yes. Whole milk creates a rich, creamy sauce. You can use another type of milk, although the final sauce may have a slightly different richness and consistency.
Why does my white sauce have lumps?
Lumps usually happen when the flour and milk don’t combine evenly. Slowly add the milk while stirring constantly. Continue stirring as the sauce thickens, and you should end up with a smooth sauce.
Why does my lasagna fall apart when I cut it?
The most common reason is cutting into it too soon. Let the lasagna rest for 20 minutes after baking. This gives the layers time to settle and makes slicing much easier.
Can I add meat to this lasagna?
You can, although this recipe is designed around fresh vegetables and a creamy white sauce. If you decide to add meat, cooked Italian sausage or ground chicken would change the recipe considerably, so adjust the amount of vegetables and filling accordingly.
Can I make this lasagna gluten-free?
You can make a gluten-free version by using gluten-free lasagna noodles and replacing the all-purpose flour with a gluten-free flour suitable for thickening sauces. Also check the labels on your other ingredients to make sure they meet your dietary needs.
Garden-Fresh Comfort Food
When the garden is overflowing, recipes like this vegetable lasagna make it much easier to keep up with all that fresh produce.
You’ve got tender mushrooms and onions cooked into a creamy white sauce, garlic adding plenty of flavor, fresh carrots and broccoli tucked into the layers, and shredded zucchini bringing even more garden goodness to the dish. Then the pesto ricotta filling and generous amounts of mozzarella and Parmesan bring everything together.
The creamy sauce, cheesy layers, tender vegetables, and pesto-seasoned ricotta create a comforting dinner that is perfect for sharing around the table. So, the next time your garden gives you more zucchini than you know what to do with, grab your baking dish and make this vegetable lasagna.
More Garden Fresh Recipes
Tomato Basil Pasta
Low Carb Stuffed Peppers
Roasted Radishes
Vegetable Lasagna
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Equipment
- Large stock pot
Ingredients
- 9 Lasagna noodles
- 4 tbsp butter
- 1 pound White mushrooms, sliced
- 1 cup Yellow onion, diced
- 4 cloves garlic, minced
- 4 tbsp Flour
- 3 cups Milk
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 carrot, shredded
- 1 broccoli crown, chopped
- 1 cup shredded zucchini
- 2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 15 oz Ricotta cheese
- 2 tbsp Pesto
- 2 Eggs
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- In a stockpot, boil lasagna noodles according to package instructions. Rinse and set aside.
- Melt the butter in a saucepan over medium heat.
- Add the mushrooms and onions. Sauté until tender. Add the garlic and continue to cook for 1 minute.
- Add the flour to the saucepan and stir. Cook for 4-5 minutes.
- Slowly add the milk, stirring to combine. Season with salt and pepper.
- Simmer the sauce for 10-15 minutes or until thickened. Remove from the heat and allow to cool slightly while preparing the remaining ingredients.
- Preheat the oven to 350℉.
- In a mixing bowl, combine the ricotta cheese, pesto, eggs, and 1/2 cup of parmesan cheese.
- In a greased 13x9 baking dish begin to layer the lasagna. Spread about a cup of sauce on the bottom of the pan.
- Lay 3 noodles on top of the sauce. Spread half of the shredded carrots, broccoli, and zucchini on to the sauce. Dollop half of the ricotta mixture on to the vegetables. Sprinkle 1/2 cup of mozzarella on top of that.
- Lay 3 more noodles on top. Repeat the previous steps.
- Lay the remaining 3 noodles on top, pour the remaining sauce over the noodles, and top with one cup of mozzarella cheese and the 1/2 cup of parmesan cheese.
- Bake covered for 30 minutes. Uncover and bake an additional 30 minutes.
- Remove the lasagna when hot, bubbly and the top begins to brown. Allow to rest for 20 minutes before slicing and serving.
Nutrition
