Best Vegetable White Sauce Lasagna
The Best Vegetable White Sauce Lasagna, also known as béchamel sauce, is an easy & satisfying veggie lasagna made without meat or tomatoes.
Servings 8 people
Calories 439kcal
Ingredients
- 1 packet (12 sheets) of lasagna sheets, dried, fresh, or no-boil. Can also use gluten-free sheets.
Vegetable Mixture
- 1-2 Tbsp extra virgin olive oil, plus extra if needed
- 1 large red or brown onion, peeled and roughly chopped
- 2 large cloves garlic, peeled and minced
- 2 large carrots, sliced into rounds
- 2 large zucchinis, trimmed and thinly sliced into rounds
- 1 x 200g punnet (2 cups) sliced white button mushrooms, or whole mushrooms, sliced
- 1 small head broccoli, cut into florets
- 1 cup frozen peas, don't need to thaw
- 2 cups lightly packed fresh baby spinach leaves, roughly chopped, not frozen spinach
- Salt and pepper, to taste
White Sauce
- 135 g salted butter
- 3 medium/large cloves garlic, peeled and minced
- 9 Tbsp plain all purpose flour, or gluten-free plain flour
- 4 cups whole milk
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 2 Tbsp fresh parsley, roughly chopped
- 2 cups frozen grated cheese, cheddar, tasty or pizza mix
- 1 Tbsp fresh basil leaves, as garnish, if desired
Instructions
Vegetable Mixture
- 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.
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.
Assemble
- 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.
Video
Notes
Make it gluten-free using either dried or fresh gluten-free lasagna sheets.
Cook the vegetable mixture until tender and soft and drain off any excess moisture/water in the pan to prevent a watery lasagna.
Substitute the veggies with what you have on hand if you don’t have some of the vegetables in this recipe.
The white sauce needs to be thick, if it’s too thin and watery, cook it further over medium heat until thick and smooth.
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.
Freeze uncooked whole lasagna by cooling it completely, wrapping cling film tightly over the top and sides of the pan then covering with foil. Label it with the made date, freeze date, and use-by date. Freeze for up to 2-3 months.
Freeze cooked individual serving sizes by wrapping them in cling film and then covering them with foil or in a freezer-friendly container. Label it with the made date, freeze date, and use-by date. Freeze for up to 2-3 months.
Refer to the storage instructions within the recipe post for further detailed instructions on how to freeze and make this lasagna ahead of time.
Nutrition
Calories: 439kcal | Carbohydrates: 29g | Protein: 16g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 444mg | Potassium: 759mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5297IU | Vitamin C: 85mg | Calcium: 427mg | Iron: 2mg