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White Sauce Vegetable Lasange! Silky smooth homemade white sauce with healthy bright vegetables. Ideal for big hearty warm dinners!

White Sauce Vegetable Lasagne

  • Author: Wholesome Patisserie
  • Prep Time: 25 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: Serves: 6-8


White Sauce Vegetable Lasange! Silky smooth homemade white sauce with healthy bright vegetables. Ideal for big hearty warm dinners!


  • 1 packet lasange sheets, regular or gluten free
  • Vegetables
  • 13 Tbsp extra virgin olive oil, plus extra if needed
  • 1 medium/large (170g) red onion, peeled and roughly chopped
  • 2 large cloves garlic, peeled and minced
  • 2 large (400g) zucchini’s, sliced
  • 2 large (200g) carrots, sliced
  • 1 x 200g punnet (2 packed cups) sliced white mushrooms
  • Half of 1 medium (170g) head broccoli, cut into florets
  • 1 cup (140g) frozen peas, thawed
  • 2 cups (50g) lightly packed fresh spinach leaves, roughly chopped
  • White Sauce
  • 135g salted butter
  • 3 medium/large cloves garlic, peeled and minced
  • 9 Tbsp plain all purpose flour, or gluten free all purpose flour
  • 4 1/2 cups milk, I use almond
  • 1/2 tsp ground nutmeg
  • Salt and pepper, to season
  • 2 Tbsp fresh parsley, roughly chopped
  • 2 Tbsp fresh basil, roughly chopped
  • 2 cups (200g) frozen grated cheese


  1. Vegetable Sauce Layer
  2. Preheat oven to 200ºC (400ºF). Grease a large rectangle roasting pan, set aside.
  3. Heat 1 Tbsp oil in a large fry pan over medium-high heat. Add onion and sauté until translucent. Add minced garlic and cook for a further 1 minute, until fragrant.
  4. Add sliced carrot and cook for 2 or so minutes or until carrot has just softened.
  5. Add sliced zucchini and cook until just softened. Adding more oil if needed along the way.
  6. Stir through mushrooms and allow to cook until softened and they begin to release their juices.
  7. Add broccoli and peas, cook until broccoli is vibrant and just tender.
  8. Stir through chopped spinach and cook until wilted. Season with salt and pepper.
  9. Once vegetables are tender soft, turn off heat and set aside.
  10. White Sauce
  11. Melt butter in a medium size saucepan over a medium heat.
  12. Once completely melted, keep heat on low-medium and stir through minced garlic. Sizzle garlic in the butter for 1 minute or until garlic just begins to brown.
  13. Add flour and use a whisk to stir through the butter, cooking gently for 1 minute on a medium heat.
  14. Gradually pour in milk, whisking over a high heat until sauce thickens, ensuring not to boil the sauce, reduce heat to medium if needed. NOTE: use a whisk for this step to ensure all lumps of flour are dissolved.
  15. Add nutmeg and season with salt and pepper, mix well.
  16. Stir through chopped parsley and basil.
  17. Sprinkle over half the amount of cheese (1 cup/100g) and stir until melted through. Turn off heat and set aside.
  18. Assemble
  19. Lay one layer lasagne sheets in the bottom of prepared roasting pan. Pour half of the vegetable mixture over the sheets, spreading out evenly.
  20. Pour and spread one third of the white sauce over the vegetables.
  21. Lay another layer of lasange sheets.
  22. Spread over the remaining half of vegetables.
  23. Pour and spread over another third of the white sauce.
  24. Lay another layer of lasange sheets.
  25. Pour and spread over remaining white sauce.
  26. Sprinkle with remaining (1 cup/100g) grated cheese.
  27. Bake for 40-45 minutes or until the top is golden and crispy.
  28. Remove from oven.
  29. Slice, serve and enjoy!


Store leftovers in an airtight container, refrigerated, for 3-4 days.

*You can find gluten free lasagne sheets in your supermarket or at your local health food store.