Best Vegetable White Sauce Lasagna
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This is the Best Vegetable White Sauce Lasagna (béchamel) , a rich, creamy, and satisfying dish made without meat or tomatoes. With layers of tender pasta, flavorful veggies, and a velvety smooth sauce, this no-tomato lasagna is perfect for family dinners, gatherings, or meal prep!
White sauce recipes for lasagna are versatile in use and a must-have in your recipe repertoire!
What Readers Are Saying
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“I would give a 5-star rating for this recipe. I made lasagna for my family Christmas and this recipe was a huge hit! Even the kids liked it! I will definitely make it again.” – Ruth
This White Sauce Vegetable Lasagna Never Fails.
There’s something so comforting about a creamy, cheesy white sauce lasagna loaded with tender vegetables. Each layer is packed with flavor, from the rich, velvety sauce to the perfectly baked pasta sheets.
This Vegetable White Sauce Lasagna is a favorite in my kitchen, it’s hearty, satisfying, and always a hit at family dinners.
Whether you’re making it for a cozy weeknight meal or serving it at a gathering, it’s a dish that never disappoints. Make it once, and I guarantee you’ll be adding it to your regular meal rotation. Sam x
Why You’ll Love This Recipe
This White Sauce Vegetable Lasagna is the perfect comfort food. Creamy, cheesy, and packed with tender vegetables, all layered between soft pasta sheets. It’s a crowd-pleaser that skips the tomatoes but not the flavor!
✔️ No Tomato Sauce Needed – A rich, creamy béchamel replaces traditional red sauce for a velvety smooth lasagna.
✔️ Loaded with Vegetables – A hearty mix of fresh veggies adds texture and depth to every bite.
✔️ Cheesy & Satisfying – Layers of melty cheese and homemade white sauce make this lasagna extra indulgent.
✔️ Perfect for Meal Prep – Make it ahead and store it for an easy, ready-to-heat dinner.
This creamy vegetable lasagna is always a hit, whether you’re serving it for a weeknight meal or a special occasion. Plus, it’s an excellent option for anyone looking for a tomato-free lasagna that still delivers on taste!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this white sauce vegetable lasagna!
Must Have Tools
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What is lasagna white sauce made of?
Lasagna white sauce, also known as béchamel sauce, is a classic creamy sauce made from a roux of butter and flour to which milk is added. It is seasoned with salt, pepper, and sometimes nutmeg to enhance the flavor. This sauce is used in lasagna to add richness and to help bind the layers together.
Can I make this white sauce lasagna gluten-free?
Yes absolutely, use fresh gluten-free lasagna noodles instead of regular ones. I’ve made this recipe using both dried and fresh gluten-free lasagna noodles.
What vegetables can you put in lasagna?
There are numerous vegetables that you can incorporate into lasagna to add flavor, texture, and nutrition. Popular choices include spinach, zucchini, mushrooms, bell peppers, onions, and eggplant. Other options like artichokes, kale, carrots, and squash also work well for adding variety and depth to the layers.
Why is my lasagna watery?
A watery lasagna often results from excess moisture in the vegetables and sauce. To avoid this, try the following tips:
- Thinly slice vegetables like zucchini and mushrooms to reduce moisture content.
- Pre-cook the vegetables, pan-frying them to evaporate excess moisture, and be sure to drain any water left in the pan.
- Ensure your béchamel or white sauce is thick and creamy; a watery sauce can contribute to a soggy lasagna.
- Allow the lasagna to rest for at least 20 minutes after baking. This helps the layers settle and the moisture to redistribute, making it easier to slice and serve.
What to serve with vegetable lasagna?
Vegetable lasagna pairs wonderfully with a variety of sides. A crisp green salad or a Caesar salad can add a fresh contrast to the rich layers of the lasagna. For something heartier, consider serving it with garlic bread or hasselback potatoes.
How to store white sauce vegetable lasagna?
Storing Leftover Lasagna: Wrap leftovers tightly in the baking pan with cling film and foil or place in airtight containers. Refrigerate and use within 2-3 days.
How To Freeze Cooked Lasagna: Allow the lasagna to cool completely, then wrap the whole lasagna or individual portions in cling film and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat covered with foil.
Making Lasagna Ahead of Time: Assemble the lasagna in your baking dish, let it cool, and wrap it in cling film and foil. Refrigerate overnight. Remove wrappings and let sit at room temperature for 30 minutes while preheating the oven, then bake as instructed.
How To Freeze Uncooked Lasagna: Use a freezer-safe or disposable foil pan to assemble the lasagna. After assembly, let it cool, wrap tightly in cling film, add a foil cover, and label with the date. Freeze for up to 3 months. For cooking, thaw overnight in the fridge and bake as directed after removing all wrappings.
Best vegetable lasagna recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Best Vegetable White Sauce Lasagna
Ingredients
Method
- Preheat the oven to 200ºC (400ºF). Grease with butter a large 9-inch × 13-inch (22cm x 33cm) rectangular baking dish. Sprinkle some flour over the butter (edges and base) and set it aside.
- Heat 1 Tbsp olive 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 4 minutes or until carrot has just started to soften.
- Add sliced zucchini and cook until soft, about 4 minutes. Adding more oil if needed to prevent sticking to the base of the pan.
- Stir through mushrooms and allow to cook until softened and they begin to release their juices, about 5 minutes.
- Add broccoli and peas, and cook until broccoli is vibrant and just tender.
- Stir through chopped spinach and cook until wilted. Season with salt and pepper to taste.
- Once vegetables are tender/soft, turn off the heat and leave them in the pan while you make the white sauce.
- Melt butter in a large fry pan over low heat.
- Once completely melted, increase the heat to medium and stir through minced garlic using a hand whisk. Sizzle garlic in the butter for 1 minute, while whisking or until garlic just begins to brown, ensure not to burn.
- Add flour and whisk it through the butter, cooking gently for 1 minute on medium heat.
- Gradually pour in the milk, increase the heat to medium-high and mix continually with the whisk until the sauce thickens, ensuring not to boil.
- Add nutmeg and season with salt and pepper to taste, mix well.
- Stir through the chopped parsley.
- Sprinkle over half the amount of cheese (1 cup/100g) and stir until melted through. Turn off the heat and set it aside.
- Lay one layer of lasagna sheets (4 sheets) in the bottom of the greased roasting pan.
- Pour half of the vegetable mixture over the sheets, spreading out evenly.
- Pour over one-third of the white sauce and spread it over the vegetables.
- Lay another layer of lasagne sheets (4 sheets).
- Spread over the remaining half of the vegetables.
- Pour and spread over the second-third of the white sauce.
- Lay another layer of lasagne sheets (final 4 sheets).
- Pour and spread over the remaining one-third of the white sauce.
- Sprinkle the remaining (1 cup/100g) grated cheese over the white sauce.
- Bake for 40-45 minutes or until the top is golden and crispy.
- Remove from the oven and allow it to rest uncovered, for 15-20 minutes before serving, if desired. Resting the lasagna will make it thicker and prevent it from being sloppy when served.
- Garnish with fresh basil leaves if desired.
- Serve and enjoy!
- Store any leftovers still in the roasting/baking pan, tightly wrapped in cling film, including the sides of the pan, then cover it in foil. Refrigerate for 2-3 days. Or store leftovers in individual serving sizes, wrapped in cling film and foil, or in an airtight container, refrigerated, for 2-3 days.
Delicious!!! My Family loved it.
Hi Anne, that’s so lovely to hear! I’m happy your family enjoyed it, thank you for taking the time to share, Sam x
Thank you!!! Made this with some changes cos I had no butter so I changed the white sauce a little (ex: used soy milk and added a can of cream of mushroom soup). I also had no peas and added parmesan cheese and put some white sauce in the baking pan first. Turned out yummy!!
Hi Pris, that sounds like a fantastic adaptation! I’m glad it turned out yummy with your creative twists and you enjoyed the end result. Thanks for sharing! Sam 🙂
I don’t like garlic. Will it still be good without it? How would it be to add a can of cream of chicken soup to the sauce
Hi Peggy, the white sauce lasagna will still taste great without garlic, as it has plenty of other flavors from the cheese and herbs. As for adding a can of cream of chicken soup, I’d advise against it because it will make the sauce too liquidy, which will affect the texture of your lasagna. I hope that helps. Kindest, Sam
I would give a 5-star rating for this recipe. I made lasagna for my family Christmas and this recipe was a huge hit! Even the kids liked it! I will definitely make it again.
I’ve made this a few times and it’s always delicious. Honestly I use whatever vegetables I have on hand and always omit mushrooms because I don’t like them.
Made it tonight and added a layer or ricotta after the middle layer of noodles goes on! Delicious thank you!
Hi Kelley! So happy you have been enjoying this lasagne recipe, it’s also one of my favourites that I make often and works well with any veggies you have on hand. Oh that’s a delicious idea, the addition of the ricotta, I’ll have to try that next time I make it. Thanks for sharing 🙂 Sam x
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!