Vegetable Lasagna with White and Red Sauce
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This easy Vegetable Lasagna with White and Red Sauce Recipe is a flavorful, meatless dish that’s perfect for family weeknight meals. It’s layered with fresh veggies, a rich tomato sauce, and creamy béchamel, creating a hearty and satisfying dinner. Packed with wholesome ingredients, this lasagna is both comforting and nutritious!
Vegetable Lasagna with White and Red Sauce Recipe
This vegetable lasagna with white and red sauce is a delicious and simple twist on the classic Italian dish. It’s a perfect main course that’s packed with fresh vegetables, making it a wholesome and satisfying meal for both kids and adults.
Layered with tender lasagna noodles, the veggies are cooked in a rich and seasoned tomato sauce, adding plenty of flavor to each bite. The creamy béchamel sauce provides the perfect contrast, making the lasagna both hearty and indulgent.
Ideal for weeknight dinners or family gatherings, this vegetable lasagna is sure to please everyone at the table!
Must have tools
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Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna in advance and store it in the fridge for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil, and when you’re ready to bake, allow it to come to room temperature for about 30 minutes before putting it in the oven.
How to thicken up watery lasagna?
Watery lasagna is often due to excess sauce, thin sauce, wet noodles, inadequate baking time, or insufficient resting time post-cooking. To thicken up watery lasagna, follow these steps:
- Pre-cook vegetables: If using high-moisture veggies like zucchini or mushrooms, slice them thin and sauté to remove excess water.
- Thicken the sauce: Make sure your béchamel and red sauce is thick and creamy before layering it in the lasagna.
- Drain excess liquid: If you notice extra moisture during cooking, carefully drain it from the pan before assembling.
- Let it rest: After baking, allow the lasagna to sit for 10-20 minutes to help absorb any remaining moisture before serving.
Can I make this lasagna gluten-free?
Definitely! You can use gluten-free lasagna sheets in this recipe without any issue. Just be sure to follow the package instructions for the gluten-free noodles, as cooking times can vary or use fresh gluten-free lasagna noodles you can use without pre-cooking.
Can I substitute the vegetables?
Yes! This lasagna is quite versatile, and you can swap out or add vegetables like spinach, bell peppers, or mushrooms. Just be mindful to pre-cook or sauté any vegetables that contain a lot of moisture to prevent a watery lasagna.
What to serve with tomato lasagna
Let’s make this vegetarian lasagna a 3-course meal!
- Bread Side: Garlic Butter Flatbread
- Salad Side: Tomato Cucumber Purple Onion Salad
- Potato Side: Air Fryer Mini Hasselback Potatoes
How long should I let lasagna rest after baking?
Letting lasagna rest for about 10-15 minutes after baking is key to allowing the layers to settle and making it easier to slice without falling apart.
How to store leftover lasagna
Store: Keep leftovers in an airtight container in the fridge for 2-3 days.
Freeze: Wrap individual portions or the entire lasagna in cling film and foil. Freeze for up to 2-3 months.
Reheat: Thaw in the fridge overnight, then reheat in a 350ºF (175ºC) oven, covered with foil to prevent over-browning.
Make Ahead: You can assemble the lasagna up to a day in advance. Once assembled, cover the dish tightly with cling film and foil, then refrigerate overnight. When ready to bake, allow the lasagna to sit at room temperature for 30 minutes before baking as per the recipe instructions.
Best vegetable lasagna recipes
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Vegetable Lasagna with White and Red Sauce
Ingredients
Vegetable Tomato Mixture
- 1 Tbsp unsalted butter, or olive oil
- 1 large red onion, peeled and roughly diced
- 3 cloves garlic, peeled and minced
- 1 large carrot, chopped into small cubes
- 1 large zucchini, chopped into small cubes
- 1/2 eggplant, chopped into small cubes
- 14.5 oz (400g) canned diced tomato, in juice
- 1 1/2 cups (14.5oz/400g) tomato puree/passata, not tomato paste
- 1 Tbsp dried Italian seasoning
- Salt and pepper, to season
Béchamel Sauce
- 90 g unsalted block butter
- 6 tbsp all-purpose flour
- 3 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper, to season
- 2 cups frozen or fresh shredded cheese, cheddar, Italian or pizza blend
- 12 sheets (340g/12oz) fresh or no-boil/oven-ready lasagna noodles, can use gluten-free noodles
- 1 tbsp fresh chopped parsley, to garnish
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) fan-forced.
- Grease the Baking Dish: Grease a large 9×13-inch (22cm x 33cm) rectangular baking dish with butter. Sprinkle some flour over the butter (edges and base) and set it aside.
- Melt Butter: Melt the butter (or oil if using) in a large deep skillet over medium-high heat.
- Sauté Onion: Add the chopped onion and sauté for 3 minutes until translucent.
- Add Garlic: Add the minced garlic and cook for 1 minute, until fragrant.
- Cook Vegetables: Add the chopped carrot, zucchini, and eggplant, sautéing on medium-high for 5 minutes while stirring occasionally.
- Add Tomatoes and Seasonings: Stir in the canned tomatoes, tomato puree, and seasonings. Bring the mixture to a boil, then reduce the heat to low-medium and simmer for 5 minutes, stirring occasionally.
- Simmer and Thicken: Leave the tomato mixture on low heat, stirring occasionally, to allow it to thicken while you prepare the béchamel sauce.
White Sauce
- Melt Butter: In a new medium-large skillet, melt the butter over low heat.
- Add Flour: Once melted, increase heat to medium and whisk in the flour. Cook for 1 minute while whisking.
- Add Milk Gradually: Pour the milk in small increments, whisking continuously to ensure the sauce stays smooth. Each time the mixture starts to thicken, add more milk and keep whisking. Continue this process until all the milk has been incorporated.
- Cook Until Thickened: Once all the milk is added, continue cooking over medium heat, whisking constantly until the sauce thickens, being careful not to let it boil.
- Season: Reduce heat to low, whisk in the nutmeg, and season with salt and pepper to taste.
- Add Cheese: Stir in the shredded cheese until melted and the sauce is smooth. Turn off the heat and set aside.
Assemble
- Layer Lasagna Sheets: Lay 4 lasagna sheets on the bottom of the greased baking dish.
- Add Vegetable Mixture: Spread half of the vegetable mixture evenly over the sheets.
- Pour White Sauce: Pour one-third of the white sauce over the vegetables and spread it evenly.
- Repeat Layers: Add another 4 lasagna sheets, spread the remaining half of the vegetable mixture, and another third of the white sauce.
- Final Layer: Place the final 4 lasagna sheets on top. Pour the remaining one-third of the white sauce evenly over the top, then sprinkle with the remaining shredded cheese.
- Bake: Bake for 35-40 minutes or until the top is golden and crispy. Remove from the oven and allow it to rest uncovered for 5-10 minutes before cutting and serving.
- Serve and Enjoy: Garnish with fresh parsley if desired. Enjoy!