Vegetable Lasagna with White Sauce

4.96 from 23 votes

Fresh Vegetable Lasagna with white sauce combines layers of vegetables with tender noodles in a creamy Pepper-Jack sauce.

Prep Time20

Cook Time45

Total Time1 5

Course: Casseroles, Pasta

Cuisine: American

Keyword: vegetable lasagna, vegetable lasagna with white sauce

Servings: servings

Bring a large pot of salted water to boil and cook the noodles according to package directions. Do not over cook, they should be al dente. Drain and place on an oiled baking sheet while preparing the sauce and vegetables.
Preheat the oven to 350°F and coat a 9x13-inch baking sheet with oil spray.

Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant - stir continuously to avoid burning. Add the flour and salt. Whisk and cook for 1-2 minutes.
Slowly add the milk, cream and wine one cup at a time, whisking after each addition. Bring to a boil, stirring continually while it thickens, about 2 minutes.
Remove from the heat and add 2 cups of the shredded pepper jack cheese stirring until the cheese melts and the sauce is smooth and creamy. Cover and set aside while preparing the vegetables.

In a large skillet, heat the olive oil over medium heat and cook the mushrooms for 3-5 minutes until slightly soft and they have released their liquid. Remove from heat, drain on paper towel-lined plate and cool.
When preparing the vegetables keep them separated into individual bowls or plates. Chop the fresh herbs and combine them together in a small dish.
For assembling the lasagna there will be one layer with butternut and mushrooms, one layer with spinach and leeks or onions and one layer with mushrooms and tomatoes. A tablespoon of the fresh herbs and ⅓ of the remaining cheese will be sprinkled on each layer.

Begin by scooping ¾ cup of the cheese sauce onto the bottom of the baking dish. Add 4 of the noodles, overlapping to cover the bottom.
Add enough of the butternut squash to cover the noodles and add one-half of the mushrooms. Sprinkle with 1 tablespoon of the chopped fresh herbs and ⅓ of the remaining pepper jack cheese.
Cover with 4 more lasagna noodles. Spread another ¾ cup of sauce over the noodles and add the leeks and spinach.
Sprinkle with 1 tablespoon of the herbs and ⅓ of the pepper jack cheese.
Add another 4 noodles, cover with ¾ cup of sauce and add the remaining mushrooms and the sliced tomatoes and the remaining herbs . Spread the rest of the cheese sauce over the tomatoes and sprinkle with shredded cheese.
Cover the dish with a sheet of foil that has been sprayed with non-stick oil spray and transfer to the oven.
Place a sheet pan or foil on the rack below the casserole in case there are drips bubbling over.
Bake for 45 minutes, remove the foil and bake an additional 15 minutes. Remove from the oven and allow to cool for 10-15 minutes before serving.

Slice veggies evenly: Keep the butternut squash and tomatoes at about ¼-inch thick so they cook through at the same rate as the pasta.

Pat spinach dry: If using frozen spinach, blot out extra moisture so the lasagna doesn’t bake watery.

Rest before serving: Let the lasagna sit 10–15 minutes out of the oven so the layers set and slice cleanly.

Make-ahead option: Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. Add 10 minutes to the bake time if starting cold.

Freezer-friendly: Assemble but don’t bake, wrap tightly, and freeze for up to 2 months. Bake from frozen, covered, adding 30 minutes to the time.

Short on time? A good jarred Alfredo sauce can be swapped in for the béchamel.