Vegetable lasagna with white sauce is a dish made with lasagna noodles, matchstick carrots, baby spinach, broccoli, butter, flour, milk, parsley, onion powder, zucchini, oregano and ricotta cheese.
Are you searching for a vegetarian lasagna recipe that incorporates plenty of garden veggies? Look no further! This dish is filled with creamy noodles and an herbaceous bechamel sauce that makes this dish so delicious!
This recipe makes enough food for a family of four or more, or you can double the recipe and bake in a 9×13 pan to feed even more people.
Vegetable Lasagna With White Sauce
Vegetables
Vegetarian lasagna with white sauce is a hearty and healthy vegetarian meal packed with fresh vegetables, cheese, and an irresistibly creamy white sauce. Not only is it easy to make but sure to please everyone at the dinner table!
This recipe calls for plenty of veggies, such as broccoli, mushrooms, onion and spinach. All these are tucked into lasagna noodles and covered with a simple bechamel sauce made of butter, flour and milk.
For optimal results, pan-fry the vegetables ahead of time and drain off any excess water or moisture. Doing this prevents your white sauce from becoming runny and makes it thick and creamy instead of thin and watery.
For an extra-creamy lasagna, use a high quality jarred Alfredo sauce that contains garlic and cheeses. This shortcut not only saves you time but adds layers of flavor to the dish as well.
Noodles
Vegetable lasagnas often feature zucchini noodles, but this version uses real pasta and finely chopped vegetables. Plus, it features an indulgent white sauce in place of the traditional red one for extra decadence.
This recipe comes together quickly, making for a perfect weeknight dinner that’s packed with cheese-y deliciousness.
You can either use pre-made Alfredo sauce or make your own from scratch. Just ensure the sauce is thick and creamy for this recipe.
To achieve optimal flavor, cook vegetables first and drain off as much liquid as possible. Doing this will prevent your sauce from becoming watery or runny when baked.
Once the sauce is ready, you can add a handful of cooked vegetables and then layer it with an even mixture of ricotta, parmesan, and mozzarella cheese. Repeat this layering process twice more before scattering the remaining mozzarella and parmesan cheese on top for decoration.
Sauce
Vegetable lasagna is a satisfying one-dish meal that uses various vegetables, creamy white sauce and cheese. It’s ideal for Meatless Monday or any other day you need an easy and quick meal.
This veggie lasagna’s sauce is thick and creamy, featuring plenty of parmesan cheese flavor. It holds everything together perfectly – making it a must-try recipe for any vegetarian or vegan.
Water-heavy vegetables such as zucchini can make a vegetable lasagna very watery, so to prevent this from happening, slice them thinly and pan fry them before adding them to the sauce. Additionally, season the chopped zucchini with salt before cooking to release any extra moisture.
This delicious and cheesy vegetable lasagna is an easy vegetarian meal sure to please any family or friend. It features fresh garden vegetables, a creamy white sauce, and lots of cheese – the perfect way to use up leftover veggies or enjoy some fresh produce when you’re craving a hearty meal.
Cheese
Lasagna is an ideal one-dish meal that’s both filling and versatile. You can layer various vegetables, sauces and proteins for different flavors and textures.
This vegetable lasagna recipe features a velvety white sauce topped with plenty of cheese. It’s suitable for vegetarians or meat eaters alike, making it an ideal weeknight dinner.
Begin by melting butter in a heavy-based saucepan. Then, stir in flour until the mixture appears slightly clumpy. Gradually pour in milk while whisking constantly.
Once the sauce has thickened, it’s time to layer your lasagna in a baking dish. Spread a layer of white sauce across the bottom followed by noodles.
Top the noodles with half of the vegetable mixture and a layer of mozzarella cheese. Repeat this layering process twice more. Finally, drizzle any remaining white sauce overtop for an elegant touch.
Lasagna’s White Sauce Is Made of What?
The ingredients for white sauce in lasagna vary depending on the recipe. Generally, the white sauce is made with butter, flour, milk, salt, pepper and cayenne pepper.
Other ingredients may be added to the white sauce such as Parmesan cheese, ricotta cheese, eggs and Italian seasoning.
The white sauce is usually layered between lasagna noodles along with other ingredients such as Italian sausage, spinach, mushrooms and peas. It can also be topped with mozzarella cheese and parmesan cheese for extra flavor and creaminess.
What Keeps Vegetable Lasagna From Being Watery?
There are a few potential reasons why your vegetable lasagna might be turning out watery, and several ways you can prevent this from happening.
One common issue is that the noodles may not have been drained or dried properly before being layered into the lasagna. Make sure to rinse and drain the noodles well, and then dry each one individually with a paper towel. Alternatively, you could use “no boil” noodles which will absorb moisture during baking.
Another potential problem is that you may be using too much sauce or cheese. Be careful not to overfill or over layer your lasagna, as this can contribute to a watery final product.
Vegetable lasagna in particular can be prone to becoming watery because vegetables release moisture as they cook. To prevent this, make sure to thaw and cook your vegetables before layering them into the lasagna, draining off any excess water. Using fresh vegetables instead of frozen can also help reduce moisture content.
Finally, there are a few other general tips that can help ensure your lasagna doesn’t turn out watery:
- Use an oven thermometer and glass baking pan for more accurate cooking results.
- Let your lasagna cool before slicing it so it has time to set up.
- Make the lasagna early in the day or even a day ahead so it has time to cool completely before reheating.
- If your lasagna does end up watery, try draining off any excess liquid and re-baking it for 10 minutes without covering it with foil (to allow moisture to evaporate).
