Vegetable Lasagna with White Sauce


This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.

Vegetable Lasagna with White Sauce
Active Time:
25 mins
Total Time:
1 hr 25 mins


  • 1 tablespoon extra-virgin olive oil

  • 1 cup chopped yellow onion

  • 2 large cloves garlic, finely chopped

  • 3 (10 ounce) packages frozen mixed vegetables (such as green beans, carrots, zucchini and yellow squash)

  • ¼ cup chopped fresh basil, plus more for garnish

  • 3 tablespoons unsalted butter

  • 6 tablespoons all-purpose flour

  • 3 ½ cups whole milk

  • ½ cup grated Parmesan cheese

  • ¼ teaspoon salt

  • 1 (9 ounce) package no-boil lasagna noodles

  • 2 (12 ounce) packages frozen butternut squash puree, thawed

  • 4 cups shredded Italian cheese blend


  1. Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

  2. Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until just tender, about 5 minutes. Add garlic and cook, stirring often, for 1 minute. Transfer the onion and garlic to a large bowl; stir in frozen vegetables and basil.

  3. Melt butter in the skillet over medium-high heat. Add flour and whisk to combine. Cook, whisking, for 30 seconds. Gradually add milk; cook, whisking constantly, until the mixture thickens, 2 to 3 minutes. Add Parmesan and salt; whisk until smooth. Remove from heat.

  4. Spread 1/2 cup of the cheese sauce on the bottom of the prepared baking dish. Layer on 3 lasagna noodles, evenly spacing the noodles crosswise in the dish. (The noodles will not cover the bottom of the dish but will expand when baking.) Top the noodles evenly with 3 cups vegetable mixture, 3/4 cup cheese sauce and 3/4 cup shredded cheese. Layer 3 lasagna noodles over the cheese; spread half the squash over the noodles and sprinkle with 3/4 cup cheese. Repeat the layers once, starting with noodles and ending with squash. Sprinkle with 3/4 cup cheese. Layer with the remaining 3 lasagna noodles; spread the remaining cheese sauce over the noodles and sprinkle with the remaining cheese.

  5. Lightly coat a sheet of foil with cooking spray; cover the baking dish coated-side down. Bake for 30 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes more. Let stand for 15 minutes before serving. Sprinkle with basil, if desired.

Nutrition Facts (per serving)

486 Calories
16g Fat
68g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size about 1 1/2 cups
Calories 486
% Daily Value *
Total Carbohydrate 68g 25%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 22g 44%
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Vitamin A 6890IU 138%
Sodium 403mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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