Meatless White Vegetable Lasagna Recipe

Name: Meatless White Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Pasta; 9 lasagna noodles; For Veggie Mix; 4 table spoons olive oil; 1 white onion; 1 small zucchini; 1 small yellow squash; 1 package frozen spinach; 1 cup shredded carrots; 1 small jar artichokes; 2 table spoons minced garlic; 24 oz. ricotta; For Bechemal; 5 tablespoons butter; 4 cups milk; 1/2 to 3/4 cups flour; 1 cup parmesan cheese; salt & pepper; For Topping; 1 cup shredded mozzerella; 1/2 cup grated parmesan

Servings: persons

For Pasta
9 lasagna noodles
For Veggie Mix
4 table spoons olive oil
1 white onion
1 small zucchini
1 small yellow squash
1 package frozen spinach
1 cup shredded carrots
1 small jar artichokes
2 table spoons minced garlic
24 oz. ricotta
For Bechemal
5 tablespoons butter
4 cups milk
1/2 to 3/4 cups flour
1 cup parmesan cheese
salt & pepper
For Topping
1 cup shredded mozzerella
1/2 cup grated parmesan

1
boil water for noodles, add salt to water. add noodles 3 at a time. remove and drain. set aside. chop all veggies and add to skillet with olive oil, salt & pepper, minced garlic. keep on medium/high until onions are about clear. remove from heat. set aside.
2
in separate skillet, prepare bechemal.
3
melt butter over medium/low heat, add flour slowly. pour in milk and drizzle parmesan while stirring. add salt & pepper to taste.
4
pour bechemal over grilled veggies and stir in ricotta.
5
spray 9x13 baking pan with non-stick spray. add thin layer of veggie mix to pan. layer noodles, cover with veggie mix, repeat until all veggie mix used. cover the top of the lasagna with shredded mozzerella and parmesan mixture. bake @ 350 for 1 hour.

2620

kcal

Calories

159

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For Pasta, 9 lasagna noodles, For Veggie Mix, 4 table spoons olive oil, and more.

Yes, Meatless White Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatless White Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions