This Loaded Veggie White Lasagna starts with lasagna noodles layered with a creamy garlic white sauce instead of traditional tomato sauce. Each layer is packed with sautéed vegetables like spinach, zucchini, mushrooms, broccoli, and bell peppers, plus a ricotta and mozzarella cheese mixture that bakes up bubbly and golden. The result is a luxurious vegetarian lasagna that feels special enough for company but is simple enough for a cozy weeknight dinner.
If you love the combination of vegetables and creamy sauce, you will also enjoy exploring a classic vegetable lasagna for more red‑sauce inspiration, or checking out this comforting mushroom and spinach lasagna for a rich, earthy twist.
Why You’ll Love Loaded Veggie White Lasagna
This Loaded Veggie White Lasagna is a must‑try if you enjoy creamy, vegetable‑forward pasta bakes.
- It is a hearty, meatless main that still feels indulgent and filling thanks to layers of noodles, cheese, and white sauce.
- The recipe is flexible, allowing you to swap in your favorite vegetables or use what you have on hand.
- A simple homemade white béchamel sauce delivers a velvety texture and mild garlic‑herb flavor that pairs beautifully with the vegetables.
- It is perfect for making ahead, reheats well, and is ideal for entertaining, potlucks, or meal prep.
- You can easily adapt it for different diets by using gluten‑free noodles or lighter dairy options if needed.
For another creamy spin with poultry, don’t miss this comforting easy white chicken lasagna, which uses similar flavors with shredded chicken.
Ingredients
This list gives you everything you need for a classic, generously loaded veggie white lasagna for about 8 servings.
For the vegetable filling
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (cremini or button)
- 1 medium zucchini, diced or thinly sliced
- 1 medium yellow squash, diced or thinly sliced (optional but recommended)
- 1 red bell pepper, chopped
- 2 cups chopped broccoli florets, small pieces
- 3 cups fresh baby spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for gentle heat)
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
For the white béchamel sauce
- 4 tablespoons unsalted butter
- ½ cup all‑purpose flour
- 3½ cups whole milk, warmed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
For the cheese layers and assembly
- 12 lasagna noodles (regular or no‑boil)
- 2 cups whole‑milk ricotta cheese
- 1 cup cottage cheese (optional for extra creaminess)
- 2½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan for topping
- ¼ teaspoon ground nutmeg (optional, for the sauce or cheese mixture)
- Fresh parsley, chopped, for garnish (optional)
Step‑by‑Step Instructions
1. Prep the noodles
- Bring a large pot of salted water to a boil and cook lasagna noodles according to package directions until just al dente.
- Drain, then lay noodles flat on a lightly oiled baking sheet or clean towel so they do not stick together.
2. Make the vegetable filling
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté until softened and translucent, about 4–5 minutes, then stir in garlic and cook 30 seconds more.
- Add mushrooms and cook until they release their moisture and begin to brown.
- Stir in zucchini, yellow squash, bell pepper, and broccoli, and cook until the vegetables are just tender and most of the moisture has evaporated.
- Add chopped spinach and cook until wilted.
- Season with oregano, basil, red pepper flakes (if using), salt, and black pepper, then remove from heat and let cool slightly.
3. Prepare the white béchamel sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes until it forms a smooth paste (roux) without browning too much.
- Slowly add the warm milk, whisking constantly to prevent lumps, and cook until the sauce thickens and gently simmers.
- Stir in garlic powder, onion powder, dried parsley, basil, oregano, salt, and pepper.
- Remove from heat and whisk in Parmesan cheese until smooth and creamy, then taste and adjust seasoning.
4. Mix the cheese filling
- In a mixing bowl, combine ricotta, cottage cheese (if using), 1 cup mozzarella, and a pinch of nutmeg.
- Season lightly with salt and pepper, and stir until smooth.
5. Assemble the lasagna
- Preheat the oven to 350–375°F (175–190°C) and lightly grease a 9×13‑inch baking dish.
- Spread a thin layer of white sauce over the bottom of the dish.
- Add a layer of noodles, slightly overlapping if needed.
- Spread one‑third of the ricotta mixture over the noodles, then spoon a generous layer of the vegetable mixture on top.
- Drizzle or spread some white sauce over the vegetables and sprinkle with a handful of mozzarella.
- Repeat the layers (noodles, ricotta, veggies, white sauce, mozzarella) two more times.
- Finish with a final layer of noodles, the remaining white sauce, the remaining mozzarella, and Parmesan cheese.
6. Bake
- Cover the dish loosely with foil (sprayed with oil so it does not stick to the cheese) and bake for 25–30 minutes.
- Remove the foil and bake another 10–15 minutes, until the top is bubbly and lightly golden.
- Let the lasagna rest for at least 10–15 minutes before slicing so the layers can set.
Loaded Veggie White Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Loaded Veggie White Lasagna is layered with tender noodles, a creamy garlic-herb white sauce, and plenty of colorful vegetables for a cozy, meatless main dish.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (cremini or button)
- 1 medium zucchini, diced or thinly sliced
- 1 medium yellow squash, diced or thinly sliced
- 1 red bell pepper, chopped
- 2 cups small broccoli florets
- 3 cups fresh baby spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, warmed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 12 lasagna noodles (regular or no-boil)
- 2 cups whole-milk ricotta cheese
- 1 cup cottage cheese (optional)
- 2 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, for topping
- Pinch of ground nutmeg (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook lasagna noodles according to package directions until just al dente. Drain and lay flat on an oiled tray or towel so they do not stick.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, then stir in garlic and cook briefly until fragrant.
3. Add mushrooms and cook until they release their moisture and begin to brown.
4. Stir in zucchini, yellow squash, bell pepper, and broccoli. Cook until the vegetables are just tender and most of the moisture has evaporated.
5. Add chopped spinach and cook until wilted. Season the vegetables with oregano, basil, red pepper flakes, salt, and black pepper. Remove from heat and let cool slightly.
6. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a smooth roux.
7. Slowly whisk in the warm milk, stirring constantly to avoid lumps. Simmer gently until the sauce thickens and coats the back of a spoon.
8. Stir in garlic powder, onion powder, dried parsley, basil, oregano, salt, and pepper, then remove from heat and whisk in Parmesan until smooth. Adjust seasoning to taste.
9. In a mixing bowl, combine ricotta, cottage cheese (if using), 1 cup mozzarella, and a pinch of nutmeg. Season lightly with salt and pepper and mix until smooth.
10. Preheat oven to 350–375°F (175–190°C) and lightly grease a 9×13-inch baking dish.
11. Spread a thin layer of white sauce over the bottom of the dish. Add a layer of noodles.
12. Spread one-third of the ricotta mixture over the noodles, then add a generous layer of vegetables. Spoon some white sauce over the vegetables and sprinkle with mozzarella.
13. Repeat the layers (noodles, ricotta mixture, vegetables, white sauce, mozzarella) two more times.
14. Finish with a final layer of noodles, the remaining white sauce, the remaining mozzarella, and Parmesan cheese on top.
15. Cover the dish loosely with foil and bake for 25–30 minutes. Remove the foil and bake another 10–15 minutes, until the top is bubbly and lightly golden.
16. Let the lasagna rest for at least 10–15 minutes before slicing. Garnish with chopped parsley, then serve.
Notes
Cook the vegetables until most of their moisture has evaporated to prevent a watery lasagna.
Use whole milk and freshly grated Parmesan for the creamiest white sauce.
If using no-boil noodles, keep the white sauce slightly looser so the pasta can soften in the oven.
The lasagna can be assembled up to 24 hours ahead and refrigerated before baking.
Leftovers keep well refrigerated for 3–4 days or frozen for 2–3 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 7g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
How to Serve Loaded Veggie White Lasagna
Loaded Veggie White Lasagna is rich and comforting, so serving it with light, fresh sides creates a balanced meal.
- Serve with a simple green salad dressed with lemon vinaigrette to balance the richness.
- Offer crusty bread or garlic toast to soak up the creamy white sauce.
- Let the lasagna rest before slicing to maintain clean, sturdy pieces.
- Garnish with freshly chopped parsley or basil and a sprinkle of Parmesan for color and aroma.
- Serve on warm plates to help keep the cheese melty and sauce silky.
- Pair with roasted vegetables or a bright tomato-cucumber salad for added freshness.
- Offer light beverages like sparkling water with citrus or iced tea to complement the creamy dish.
- Perfect as the centerpiece for vegetarian dinners, family meals, or holiday gatherings.
This lasagna works beautifully as the centerpiece of a vegetarian dinner party or Sunday supper.
How to Store Loaded Veggie White Lasagna
One of the biggest advantages of Loaded Veggie White Lasagna is how well it stores, making it ideal for meal prep and leftovers.
- Allow the lasagna to cool to room temperature before storing.
- Cover tightly with foil or transfer portions to airtight containers for refrigeration.
- Store for 3–4 days in the refrigerator while maintaining flavor and texture.
- For freezing, wrap individual portions in plastic wrap and place them in freezer-safe containers or bags.
- The whole unbaked assembled lasagna can be frozen for 2–3 months if wrapped well.
- Label containers with the date and reheating instructions for convenience.
- Reheat refrigerated portions in a 350°F oven for 20–25 minutes, adding a splash of milk or broth if needed.
- Thaw frozen portions overnight in the refrigerator before baking, or bake covered from frozen, adding extra time.
When reheating from the refrigerator, cover the lasagna and warm it in a 350°F oven until heated through.
Tips to Make the Best Loaded Veggie White Lasagna
Thoughtful technique and a few simple tricks can take your Loaded Veggie White Lasagna from good to outstanding.
- Sauté vegetables thoroughly so most moisture evaporates to prevent watery lasagna.
- Cut vegetables into small, even pieces for uniform cooking and layering.
- Whisk milk slowly into the roux to avoid lumps and create a silky béchamel.
- Season the white sauce generously with herbs, salt, and pepper for balanced flavor.
- Use whole milk and fresh Parmesan for the creamiest sauce.
- Layer sauce on the bottom of the dish to prevent sticking.
- Alternate layers evenly: noodles, ricotta mixture, vegetables, white sauce, mozzarella.
- Cover with foil during baking to prevent the cheese from burning, then uncover near the end to brown lightly.
- Let the lasagna rest after baking so layers set for clean, beautiful slices.
Layering thoughtfully also matters for perfect results every time.
Variations of Loaded Veggie White Lasagna
Loaded Veggie White Lasagna is easy to customize based on your dietary needs and what you have in your kitchen.
- Use part-skim ricotta and less mozzarella with a mix of milk and vegetable broth for a lighter version.
- Increase the proportion of vegetables or add carrots, peas, artichokes, or roasted garlic for extra flavor.
- Substitute gluten-free noodles and gluten-free flour for a gluten-free lasagna.
- Use plant-based milk, vegan cheeses, and a cashew or tofu-based white sauce for a vegan alternative.
- Add pesto layers between noodles and white sauce for a fresh basil flavor twist.
- Mix tomato sauce or roasted cherry tomatoes with the vegetables for a “pink” lasagna combining red and white sauces.
- Include white beans or chickpeas in the vegetable filling for extra plant-based protein.
- For a non-vegetarian option, incorporate shredded chicken or turkey to create a hybrid white chicken lasagna.
You can also play with regional flavor twists to keep things exciting.
FAQs
1. Can Loaded Veggie White Lasagna be made ahead?
Yes, you can fully assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, add a few extra minutes to the baking time to ensure the center heats through.
2. Can I use no‑boil lasagna noodles?
No‑boil noodles work very well in this recipe, as long as you keep the white sauce slightly looser so there is enough moisture for the pasta to soften. Just follow the package instructions, and make sure each noodle layer is in contact with sauce.
3. What vegetables are best for this lasagna?
Sturdy vegetables that hold their shape and do not release excessive water work best, such as mushrooms, zucchini, broccoli, bell peppers, spinach, and carrots. You can also add peas, artichokes, or roasted garlic for extra flavor.
4. How do I prevent my lasagna from becoming watery?
Sauté the vegetables until most of their moisture cooks off, and avoid adding raw watery vegetables directly to the dish. Also, let the lasagna rest after baking so the sauce can thicken and set before slicing.
5. Can I add protein to this vegetarian lasagna?
Yes, you can add white beans or chickpeas to the vegetable mixture for extra plant‑based protein without changing the overall character of the dish. If you are not strictly vegetarian, shredded chicken or turkey can be layered in for a hybrid version similar to white chicken lasagna.
Final Thoughts
Loaded Veggie White Lasagna is a cozy, crowd‑pleasing casserole that proves vegetarian comfort food can be every bit as satisfying as traditional meat lasagna. With layers of tender noodles, a fragrant white sauce, and plenty of colorful vegetables, it is a dish you will turn to again and again for family dinners, parties, and make‑ahead meals. Whether you keep it classic or customize it with your favorite vegetables and variations, this lasagna delivers creamy, cheesy, vegetable‑packed goodness in every bite.