White Sauce Vegetable Lasagne! A creamy, golden and satisfying homemade lasagne. Created without meat or tomatoes like a traditional lasagne. Loaded with vegetables such as carrots, zucchini, mushrooms and more. Layered with a beautiful smooth white sauce infused with cheese, garlic and parsley.
What is Lasagne?
Lasagne is a dish made of thin flat noodles, either dried or fresh, stacked with a vegetable/meat filling and a creamy white sauce. You can make lasagne either with meat or make it vegetarian by omitting the meat and loading up on the vegetables. You can also create your lasagne with a tomato based sauce filling or without. This recipe I’m sharing with you doesn’t use tomatoes or meat. Instead you’ll make a hearty filling with lots of vegetables.
I had a white sauce vegetarian lasagne when I was in Paris in 2019 and it was amazing! Filled with beautiful green veggies and a luxurious white sauce. No meat, no tomatoes. Of course I LOVE tomatoes and a thick tomato sauce, especially in lasagne but this is new and exciting. This recipe is involved but you will get at least 2 nights worth of dinners out of it, depending on the size of your family. It fills up one large rectangle roasting pan. Or you can simply half this recipe in a smaller roasting dish.
Key Ingredients
What ingredients will you need to make your white sauce vegetable lasagne?
- Lasagne Sheets
Vegetables
- Extra virgin olive oil
- Red onion
- Garlic
- Zucchini
- Carrots
- White mushrooms
- Broccoli
- Frozen peas
- Fresh spinach leaves
White Sauce
- Salted butter
- Plain all purpose flour
- Milk
- Ground nutmeg
- Salt and pepper
- Fresh parsley
- Fresh basil
- Grated cheese
How To Make White Sauce Vegetable Lasagne
Vegetable Sauce Layer
Preheat oven to 200ºC (400ºF). Grease a large rectangle roasting pan, set aside. Heat 1 Tbsp oil in a large fry pan over medium-high heat. Now add onion and sauté until translucent. Add minced garlic and cook for a further 1 minute, until fragrant. Place in sliced carrot and cook for 2 or so minutes or until carrot has just softened. Add sliced zucchini and cook until just softened. Adding more oil if needed along the way. Stir through mushrooms and allow to cook until softened and they begin to release their juices.
Add broccoli and peas, cook until broccoli is vibrant and just tender. Stir through chopped spinach and cook until wilted. Season with salt and pepper. Once vegetables are tender soft, turn off heat and set aside.
White Sauce
Melt butter in a medium size saucepan over a medium heat. 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. Add flour and use a whisk to stir through the butter, cooking gently for 1 minute on a medium heat.
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. Add nutmeg and season with salt and pepper, mix well. Stir through chopped parsley and basil. Sprinkle over half the amount of cheese (1 cup/100g) and stir until melted through. Turn off heat and set aside.
Assemble
Lay one layer lasagne sheets in the bottom of prepared roasting pan. Pour half of the vegetable mixture over the sheets, spreading out evenly. Pour and spread one third of the white sauce over the vegetables. Lay another layer of lasagne sheets. Spread over the remaining half of vegetables.Pour and spread over another third of the white sauce. Lay another layer of lasagne sheets. Pour and spread over remaining white sauce. Sprinkle with remaining (1 cup/100g) grated cheese.
Bake for 40-45 minutes or until the top is golden and crispy. Remove from oven. Serve your lasagne with a side salad and cooked potatoes! Enjoy this recipe friends!
Recipe Substitutions
If you don’t have some of the vegetables used in this recipe, I encourage you to swap out and replace with what you do have. If it saves you a trip to the store, use what’s in your refrigerator 😉
Plain all purpose flour is used in the white sauce recipe. If you’re gluten free or need to make this lasagne gluten free, you can use your go-to favourite plain all purpose gluten free flour instead. Same goes for the lasagne sheets, I do use fresh gluten free lasagne sheets I get from Woolworths. You’re welcome to use either dried or fresh regular or gluten free sheets.
To make this recipe dairy free, you can use dairy free butter, plant based milk and dairy free cheese. I actually use almond milk for the milk in the white sauce, it works great! However, I haven’t used dairy free butter or cheese.
Looking for more hearty vegetarian dinner recipes? Here are some favourites:
Mixed Vegetable Savoury Egg Slice
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video! I love to see what you guys are making from the blog and enjoying with your loved ones.
Watch How To Make This White Sauce Vegetable Lasagne
White Sauce Vegetable Lasagne
- Prep Time: 25 min
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: Serves: 6-8
Description
A creamy, golden and satisfying homemade lasagne. Created without meat or tomatoes like a traditional lasagne. Loaded with vegetables such as carrots, zucchini, mushrooms and more. Layered with a beautiful smooth white sauce infused with cheese, garlic and parsley.
Ingredients
- 1 packet lasagne sheets, regular or gluten free
- Vegetables
- 1–3 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 (100g) plain all purpose flour, or gluten free all purpose flour
- 4 1/2 cups (1 litre + 125ml) milk, I use almond milk
- 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
Instructions
- Vegetable Sauce Layer
- Preheat oven to 200ºC (400ºF). Grease a large rectangle roasting pan, set aside.
- 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.
- Add sliced carrot and cook for 2 or so minutes or until carrot has just softened.
- Add sliced zucchini and cook until just softened. Adding more oil if needed along the way.
- Stir through mushrooms and allow to cook until softened and they begin to release their juices.
- Add broccoli and peas, cook until broccoli is vibrant and just tender.
- Stir through chopped spinach and cook until wilted. Season with salt and pepper.
- Once vegetables are tender soft, turn off heat and set aside.
- White Sauce
- Melt butter in a medium size saucepan over a medium heat.
- 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.
- Add flour and use a whisk to stir through the butter, cooking gently for 1 minute on a medium heat.
- 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.
- Add nutmeg and season with salt and pepper, mix well.
- Stir through chopped parsley and basil.
- Sprinkle over half the amount of cheese (1 cup/100g) and stir until melted through. Turn off heat and set aside.
- Assemble
- Lay one layer lasagne sheets in the bottom of prepared roasting pan. Pour half of the vegetable mixture over the sheets, spreading out evenly.
- Pour and spread one third of the white sauce over the vegetables.
- Lay another layer of lasagne sheets.
- Spread over the remaining half of vegetables.
- Pour and spread over another third of the white sauce.
- Lay another layer of lasagne sheets.
- Pour and spread over remaining white sauce.
- Sprinkle with remaining (1 cup/100g) grated cheese.
- Bake for 40-45 minutes or until the top is golden and crispy.
- Remove from oven.
- Slice, serve and enjoy!
Notes
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.
The fact the writer “prefers “ to buy her lasagna noodle at Woolworth leads me to believe this recipe is before 1997.
Hi Isabel, I would love for you to enlighten me on why you have a problem with people using fresh or dried lasagna sheets from the supermarket? This is a popular and convenient method of making homemade lasagna. I encourage you to make your own sheets from scratch if you feel uncomfortable using pre-made sheets from the supermarket, considering you might look like you’re cooking pre 1997. Best of luck and happy cooking!