This Veggie Lasagna with Pesto White Sauce is a delicious twist on the classic dish, offering a flavorful and creamy alternative to the traditional tomato-based version. Featuring fresh zucchini, sautéed mushrooms, spinach, and sun-dried tomatoes, this dish is full of flavor. This lasagna is a hearty and satisfying meal perfect for family dinners, meal prep, or entertaining guests.
I love sneaking in veggies where I can. If you do too, you should try my Italian Baked Zucchini with Tomato Sauce & Cheese! You’ll love this healthy zucchini bake on days when you’re craving a comforting meal that’s not quite as heavy as regular pasta dishes.
Want a more traditional lasagna recipe? Try my Lasagna with Béchamel Sauce. This dish is the ultimate Italian comfort food!
My Creamy Lasagna Soup is everything you love about lasagna but in a soup version.
Table of Contents
Why You’ll Love This Recipe
- Unique Pesto Bechamel: The pesto-infused white sauce adds a bold, fresh flavor to every bite.
- Vegetable-Packed: With zucchini, mushrooms, spinach, and sun-dried tomatoes, this lasagna is as healthy as it is delicious.
- Great for Make-Ahead: You can assemble the lasagna ahead of time and bake it when ready, making it perfect for weeknight dinners or entertaining.
Ingredients & Substitutions
- Zucchini: Zucchini adds a tender, mild flavor and keeps this lasagna lighter. You can substitute with thinly sliced eggplant or yellow squash for a similar texture.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Sun-Dried Tomatoes & Oil: These add a concentrated, tangy-sweet flavor. You can substitute with roasted red peppers. The oil from the jar adds richness to the sautéed vegetables.
- Baby Bella Mushrooms: These mushrooms add a meaty texture. You can substitute with white button mushrooms or portobello slices for an even heartier option.
- Bell Pepper: Adds a subtle sweetness and crunch. Any color bell pepper will work, or you can substitute with poblano or Anaheim peppers for a hint of spice.
- Yellow Onion: This adds a mild sweetness and depth of flavor.
- Garlic: Freshly minced garlic is best, but garlic powder can be used in a pinch (about 1/4 teaspoon per clove).
- Italian Seasoning: This blend of herbs provides classic Italian flavors. You can use a mix of dried basil, oregano, thyme, and rosemary if you don’t have a premade blend.
- Freshly Ground Black Pepper: Adds a hint of spice.
- Fresh Spinach: Spinach wilts beautifully into the dish. Frozen spinach (thawed and squeezed dry) can be used as a substitute if fresh isn’t available.
- Unsalted Butter: Provides richness for the béchamel sauce. Salted butter can be used, but reduce added salt to taste.
- All-Purpose Flour: Thickens the béchamel.
- Milk: Whole milk works best for a creamy béchamel.
- Basil Pesto: High-quality jarred pesto adds fresh, herby flavor to the sauce.
- Parmigiano Reggiano: This adds a nutty, salty richness. Grana Padano or Pecorino Romano can be used as substitutes, though Pecorino will have a sharper flavor.
- No-Boil Oven-Ready Lasagna Noodles: These noodles save time and absorb the sauce as they cook. If you prefer regular lasagna noodles, boil them first before layering.
- Ricotta: Adds creaminess to the layers. Cottage cheese can be used as a substitute for a lighter option.
- Provolone: Adds a mild, buttery flavor. You can substitute with fontina or even extra mozzarella if you prefer.
- Mozzarella: Mozzarella melts beautifully on top, creating that golden, gooey layer. You can use fresh mozzarella for extra creaminess.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Veggie Lasagna With White Sauce
Quick Overview
- Prep zucchini.
- Sauté veggies.
- Make sauce.
- Layer & repeat.
- Bake.
Step by Step Instructions
Quick Tip From Bri
Make sure to salt and blot the zucchini well to avoid excess moisture!
Quick Tip From Bri
Spread your cheese slices evenly in each layer to ensure every bite has a perfect balance of creamy provolone and mozzarella cheese.
- Salt & Dry the Zucchini: Lay the zucchini slices flat on a layer of paper towels. Generously sprinkle both sides with salt to help release their moisture. Let the slices sit for 15-20 minutes. Afterward, use fresh paper towels to gently blot away any excess moisture from the zucchini slices, ensuring they are as dry as possible.
- Sauté the Vegetables: In a large skillet, heat 1 tablespoon of oil from the sun-dried tomatoes over medium heat. Add the mushrooms, bell pepper, onion, garlic, Italian seasoning, 1 teaspoon of the salt, and a pinch of black pepper. Sauté the vegetables for 5-7 minutes, or until they soften and any liquid released by the vegetables has evaporated. Add the spinach and sun-dried tomatoes. Cook until just wilted. Remove from heat and set aside.
- Make the Pesto Bechamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to prevent lumps. Gradually pour in the milk while whisking, and bring the mixture to a simmer. Continue cooking, stirring frequently, until the sauce thickens, about 5 minutes. Remove the sauce from the heat. Stir in the pesto and grated Parmigiano Reggiano. Season with 1/2 teaspoon of the salt and black pepper.
- Layer: Preheat the oven to 400°F. Spread a thin layer of the pesto bechamel sauce in the bottom of a 9×13-inch baking dish (this will be the first of four bechamel layers). Add a layer of lasagna noodles, followed by 1/3 of the sautéed vegetable mixture, 1/3 of the ricotta (dolloped), a layer of 6 zucchini slices, and 1/3 of the provolone and mozzarella slices.
- Repeat: Repeat this process two more times, using 1/3 of the ingredients for each layer. After the final zucchini layer, finish with a fourth and final layer of bechamel sauce on top. Reserve the remaining provolone and mozzarella to add after baking uncovered.
- Bake: Cover the baking dish tightly with aluminum foil. Bake the lasagna for 50-60 minutes, or until it is bubbly and the noodles are cooked through. Remove the foil, place the reserved provolone and mozzarella slices on top of the lasagna, and return it to the oven. Bake uncovered for an additional 15 minutes, or until the cheese is melted and golden brown. Let the lasagna rest for 10-15 minutes before slicing and serving.
Recipe Serving Suggestions
Pair this hearty meal with a fresh salad or some warm bread! Here’s what I suggest:
- Caesar Salad: This entire recipe (including croutons and salad) takes less than 30 minutes to make.
- Greek Salad: This yummy salad is refreshing, light, and perfect for a healthy lunch or dinner.
- Garlic Bread Rolls: Soft, buttery, and infused with rosemary and garlic.
- Garlic Herb Breadsticks: A delicious way to spice up pasta dinners.
Expert Tips
- Salt and Dry the Zucchini: Don’t skip this step! Salting and blotting the zucchini removes excess moisture, preventing the lasagna from becoming watery as it bakes.
- Sauté the Veggies: Be sure to saute the veggies until the water evaporates. This prevents a soggy lasagna.
- Making the Béchamel: Slowly add liquid to the bechamel so it doesn’t get lumpy.
- Use No-Boil Noodles: No-boil noodles absorb moisture from the sauce as they cook. Be sure to use plenty of the pesto béchamel between layers so the noodles become tender and fully cooked.
- Adding the Last Layer of Cheese: Wait to add the final layer of cheese until the end to prevent it from sticking to the foil.
- Let It Rest Before Slicing: Let the lasagna sit for at least 10-15 minutes after baking. This allows the layers to set and makes slicing easier, ensuring the lasagna holds together when served.
Additions & Variations
- Spice It Up: Add a pinch of crushed red pepper flakes to the sautéed vegetables or pesto béchamel for a subtle kick.
- Fresh Herbs: Sprinkle fresh basil, parsley, or thyme between the layers or on top before serving for added freshness.
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Recipe FAQs
Is lasagna white sauce the same as alfredo?
No, they are not the same. Bechamel is a white sauce usually made by creating a roux with butter and flour and adding milk to make a white sauce.
How do you keep veggie lasagna from getting soggy?
Reduce excess moisture by using no-boil noodles and sautéing the mushrooms, onion, and bell peppers before adding them to the lasagna.
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Veggie Lasagna With White Sauce
This Veggie Lasagna with Pesto White Sauce is a delicious twist on the classic dish, offering a flavorful and creamy alternative to the traditional tomato-based version. Featuring fresh zucchini, sautéed mushrooms, spinach, and sun-dried tomatoes, this dish is full of flavor. This lasagna is a hearty and satisfying meal perfect for family dinners, meal prep, or entertaining guests.
Ingredients
- 3 medium zucchini, sliced lengthwise into about 18 pieces
- 1 1/2 teaspoons Morton kosher salt, plus more for the zucchini*
- 1 8-ounce jar sun-dried tomatoes, roughly chopped & 1 Tablespoon of the oil
- 16 ounces sliced baby bella mushrooms
- 1 bell pepper diced
- 1 yellow onion, diced
- 10 cloves garlic minced
- 2 teaspoons Italian seasoning
- freshly ground cracked pepper
- 16 ounces fresh spinach
- 4 Tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 1/2 cups milk
- 1 7-ounce jar high-quality basil pesto*
- 1 cup (3 ounces) grated parmigiano reggiano
- 10 ounces no-boil oven ready lasagna noodles*
- 15 ounces ricotta cheese
- 8 ounces sliced provolone
- 8 ounces sliced mozzarella
Instructions
- Salt & Dry the Zucchini: Lay the zucchini slices flat on a layer of paper towels. Generously sprinkle both sides with salt to help release their moisture. Let the slices sit for 15-20 minutes. Afterward, use fresh paper towels to gently blot away any excess moisture from the zucchini slices, ensuring they are as dry as possible.3 medium zucchini, sliced lengthwise into about 18 pieces, 1 1/2 teaspoons Morton kosher salt, plus more for the zucchini*
- Sauté the Vegetables: In a large skillet, heat 1 tablespoon of oil from the sun-dried tomatoes over medium heat. Add the mushrooms, bell pepper, onion, garlic, Italian seasoning, 1 teaspoon of the salt, and a pinch of black pepper. Sauté the vegetables for 5-7 minutes, or until they soften and any liquid released by the vegetables has evaporated. Add the spinach and sun-dried tomatoes. Cook until just wilted. Remove from heat and set aside.1 8-ounce jar sun-dried tomatoes, roughly chopped & 1 Tablespoon of the oil, 16 ounces sliced baby bella mushrooms, 1 bell pepper, 1 yellow onion, diced, 10 cloves garlic, 2 teaspoons Italian seasoning, freshly ground cracked pepper, 16 ounces fresh spinach
- Make the Pesto Bechamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to prevent lumps. Gradually pour in the milk while whisking, and bring the mixture to a simmer. Continue cooking, stirring frequently, until the sauce thickens, about 5 minutes. Remove the sauce from the heat. Stir in the pesto and grated Parmigiano Reggiano. Season with 1/2 teaspoon of the salt and black pepper.4 Tablespoons unsalted butter, 1/3 cup all-purpose flour, 4 1/2 cups milk, 1 7-ounce jar high-quality basil pesto*, 1 cup (3 ounces) grated parmigiano reggiano
- Layer: Preheat the oven to 400°F. Spread a thin layer of the pesto bechamel sauce in the bottom of a 9×13-inch baking dish (this will be the first of four bechamel layers). Add a layer of lasagna noodles, followed by 1/3 of the sautéed vegetable mixture, 1/3 of the ricotta (dolloped), a layer of 6 zucchini slices, and 1/3 of the provolone and mozzarella slices.10 ounces no-boil oven ready lasagna noodles*, 15 ounces ricotta cheese, 8 ounces sliced provolone, 8 ounces sliced mozzarella
- Repeat: Repeat this process two more times, using 1/3 of the ingredients for each layer. After the final zucchini layer, finish with a fourth and final layer of bechamel sauce on top. Reserve the remaining provolone and mozzarella to add after baking uncovered.
- Bake: Cover the baking dish tightly with aluminum foil. Bake the lasagna for 50-60 minutes, or until it is bubbly and the noodles are cooked through. Remove the foil, place the reserved provolone and mozzarella slices on top of the lasagna, and return it to the oven. Bake uncovered for an additional 15 minutes, or until the cheese is melted and golden brown. Let the lasagna rest for 10-15 minutes before slicing and serving.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Basil Pesto: High-quality jarred pesto adds fresh, herby flavor to the sauce.
- No-Boil Oven-Ready Lasagna Noodles: These noodles save time and absorb the sauce as they cook. If you prefer regular lasagna noodles, boil them first before layering.
- Dry the Zucchini: Don’t skip this step! Salting and blotting the zucchini removes excess moisture, preventing the lasagna from becoming watery as it bakes.
- Sauté the Veggies: Be sure to saute the veggies until the water evaporates. This prevents a soggy lasagna.
- Making the Béchamel: Slowly add liquid to the bechamel so it doesn’t get lumpy.
- Adding the Last Layer of Cheese: Wait to add the final layer of cheese until the end to prevent it from sticking to the foil.
- Let It Rest Before Slicing: After baking, let the lasagna sit for at least 10-15 minutes. This allows the layers to set and makes slicing easier, ensuring the lasagna holds together when served.
Nutrition
Calories: 536kcal | Carbohydrates: 41g | Protein: 31g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 954mg | Fiber: 4g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
