White Vegetable Lasagna Recipe

Name: White Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces lasagna noodles, cooked; Roasted Veggies; 3 zucchini, cut in half lengthwise then thinly sliced; 2 red bell peppers, chopped; 16 ounces cremini mushrooms, sliced (baby bellas); 1 tablespoon olive oil; Sauce; 1 tablespoon olive oil; 2 -3 shallots, minced (about 1/2 cup); 4 garlic cloves, minced; 1 teaspoon italian seasoning or 1 teaspoon dried basil; 2 tablespoons all-purpose white flour; 1 1/2 cups 1% low-fat milk; 1/2 cup light cream; 1 cup gouda cheese, shredded; 1/2 cup asiago cheese, shredded (3/4 oz); 2 cups frozen chopped spinach, thawed and squeezed dry; 13 3/4 ounces water-packed artichoke hearts, drained and chopped; 1/2 cup dried sun-dried tomato, chopped kitchen shears work good (1.5oz); salt and pepper, to taste; 1/4 teaspoon crushed red pepper flakes (to taste); Filling; 16 ounces low fat cottage cheese (2 cups); 1 large egg, lightly beaten; 1 teaspoon dried basil; 1/2 teaspoon garlic salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon crushed red pepper flakes, more to taste; 3 cups part-skim mozzarella cheese, shredded

Servings: persons

16 ounces lasagna noodles, cooked
Roasted Veggies
3 zucchini, cut in half lengthwise then thinly sliced
2 red bell peppers, chopped
16 ounces cremini mushrooms, sliced (baby bellas)
1 tablespoon olive oil
Sauce
1 tablespoon olive oil
2 -3 shallots, minced (about 1/2 cup)
4 garlic cloves, minced
1 teaspoon italian seasoning or 1 teaspoon dried basil
2 tablespoons all-purpose white flour
1 1/2 cups 1% low-fat milk
1/2 cup light cream
1 cup gouda cheese, shredded
1/2 cup asiago cheese, shredded (3/4 oz)
2 cups frozen chopped spinach, thawed and squeezed dry
13 3/4 ounces water-packed artichoke hearts, drained and chopped
1/2 cup dried sun-dried tomato, chopped kitchen shears work good (1.5oz)
salt and pepper, to taste
1/4 teaspoon crushed red pepper flakes (to taste)
Filling
16 ounces low fat cottage cheese (2 cups)
1 large egg, lightly beaten
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes, more to taste
3 cups part-skim mozzarella cheese, shredded

1
["Cook noodles according to package instructions.", "Roasted Veggies:", "Preheat oven to 400u00b0F.", "Toss zucchini, bell pepper and mushrooms with olive oil.", "Spread evenly onto a large baking sheet with 1/2"" sides.", "Bake for 30 minutes. Drain liquid.", "Sauce:", "While the veggies are roasting, heat olive oil over medium heat. Add shallots and saute for about 3 minutes until lightly browned.", "Add garlic and italian seasoning and saute for 2 more minutes.", "Stir in flour.", "Stir in the remaining sauce ingredients and simmer, stirring often, over low heat for about 20 minutes or until cheese is melted. You can keep it simmering over very low heat while you finish other prep work.", "Filling:", "Stir together all filling ingredients except the mozzarella.", "Assembly:", "Spread about 1/2 cup of the sauce across the bottom of a 13x9 baking dish.", "Layer one third of the noodles, half of the vegetables, 1 cup of mozzarella, and half of the filling.", "Repeat one third of noodles, half of veggies, 1 cup mozzarella and remaining filling.", "Top with last third of noodles, remaining sauce and last cup of mozzarella cheese.", "Cover loosely with foil and bake for 30 minutes at 400u00b0F.", "Remove foil and bake another 15 minutes."]

1785

kcal

Calories

Fat

144

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 29 ingredients. The key ingredients include: 16 ounces lasagna noodles, cooked, Roasted Veggies, 3 zucchini, cut in half lengthwise then thinly sliced, 2 red bell peppers, chopped, and more.

Yes, 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!

White Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions