WHITE VEGETABLE LASAGNA

White vegetable lasagna is such a delicious spin on traditional lasagna made with layered sautéed vegetables, cheeses and lasagna sheets baked in a flavorful white sauce.

White Vegetable Lasagna

From the recipe collection of Tara Ippolito

This white vegetable lasagna is one of my all time favorite comfort food recipes.

This even surprised me because I’m typically a person who loves dishes with meat in them.

Trust me when I tell you fish you won’t even miss it.

Whenever anyone in my family has a new baby, I like to send a dish over that I know they’ll love.

This recipe is what I sent to my sister and brother in law when they welcomed their second baby girl home.

They couldn’t have possibly loved this more. It was such a huge hit between the both of them.

The flavors of the sauteed vegetable and creamy white sauce go together so well making this lasagna a guaranteed crowd pleaser.

I don’t make this recipe too often. It’s a little more complicated the super effortless recipes I usually share online.

But I knew I had to once I saw their response. I was sure most of you would love it, too!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

White Vegetable Lasagna Variations

I like this recipe made just the way it is but here are some ways to change it up if you’d like to.

• Vegetables- Add or take away any vegetables that you’d like. Just be sure to sauté them first.
• Noodles- No bake lasagna sheets make this recipe so much easier to put together but you can use regular lasagna sheets, too. Just follow the directions on the back of the package and make them accordingly.
• Sauce- Insread of making the white sauce, alfredo sauce can be substituted.

Other Baked Pasta Recipes

If you like delicious baked pasta recipes like this one, here are some others that I know you’ll love, too.

• Pasta Al Forno
• Spinach & Cheese Manicotti
• Million Dollar Spaghetti Casserole
• Baked Ziti With Meat Sauce

White Vegetable Lasagna Ingredients

• Lasagna Sheets (no boil)
• Olive Oil
• Ricotta Cheese
• Mozzarella Cheese (Galbani pre-sliced mozzarella or mozzarella hand shredded)
• Onion, chopped
• Garlic, minced
• Frozen Chopped Spinach, thawed and strained very well
• Sliced Mushrooms
• Red Bell Pepper, chopped
• Zucchini, chopped
• Squash, Chopped
• Broccoli Florets
• Butter
• Flour
• Milk
• Parmesan Cheese
• Salt, Pepper, Garlic Powder
• Parsely, for garnish (optional)

Instructions

Preheat the oven to 350°

First, in a large skillet, heat the oil and add the onion, mushrooms, bell pepper, zucchini, broccoli and garlic.

Now, sauté the vegetables until they are soft. This should take about 7-10 minutes and season them with salt, pepper and garlic powder.

Next, in a medium sized saucepan, melt the butter over medium high heat and whisk in the flour for about 2 minutes.

Now, slowly pour in the milk then bring it to a boil and reduce the heat to low.

Then, once the sauce starts to thicken, stir in the Parmesan cheese, spinach and the rest of the garlic powder.

Next, spray a 9” x 13” baking dish with cooking spray and add about a cup of the spinach and white sauce to the bottom.

Now, add the lasagna sheets and half of the vegetables and spread them out evenly over the sheets.

Next, add ½ a cup of shredded mozzarella cheese (or 6 slices), and dollop half of the ricotta cheese in random spots over the vegetables.

Then, add another layer of lasagna sheets, the rest of the vegetables ½ cup of mozzarella cheese ¼ cup of parmesan cheese, and another cup of the white sauce.

Next, add a final layer of lasagna sheets, and pour over the rest of the white sauce mixture.

Next, add the rest of the mozzarella cheese and Parmesan cheese.

Then, place it into the oven for about 40 minutes or until the cheese is melted and the sides are hot and bubbly.

Finally, let the lasagna cool for about 5-10 minutes before slicing, sprinkle the top with parsley (if desired) and serve warm. Enjoy!