Veggie Lasagna With White Sauce

5 from 22 votes

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.

Prep Time35

Cook Time1

Resting Time15

Total Time1 50

Course: Main

Cuisine: Italian

Servings:

Author: Brianna May

Equipment

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 9x13-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.

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.

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