Vegetable Lasagna with White Sauce 

Our homemade vegetable lasagna with white sauce and zucchini noodles. If you’re looking for a great low carb no noodle lasagna this one can be vegetarian or have layers of chicken with your creamy sauce too.

It isn’t quite as easy as our Crockpot lasagna but since there is no boiling required for your floppy pasta noodles it takes less time and isn’t as frustrating to layer. You can add chicken or ground beef for meat or enjoy as is. Tons of possibilities to this easy family meal.

Have you tried zucchini lasagna with white sauce yet? OMG is it delicious. Whether you want no pasta because you are cutting down on carbs or just trying to eat more vegetables it is a delicious tweak to an old favorite. (affiliate links present)

Vegetable Lasagna with Alfredo Sauce

We recently shared how to make lasagna step by step with you. If you are a beginner who wanted to learn how to make this old fashioned classic Italian dinner this is a great place to start. That one is what you remember from your childhood with spaghetti sauce, but THIS one has a twist you’re going to rave about.

We have made the traditional type in the oven, a slow cooker, lasagna soup with sausage in a pressure cooker and now this!! I think we have it all covered now. 😉 And there are lots of swaps you can make with this one too. Need it to be dairy free? I make that all the time for my husband and he thinks it’s fabulous that way too.

Let’s talk about other layers you could add to this if you wanted to make it even heartier. You could make our spaghetti squash pasta and use that for even more veggies. Keep in mind that those are thinner and won’t take as long to bake. Alternatively you could slice yellow squash instead of green or half and half.

White Vegetable Lasagna Ingredients

• I like a casserole dish sprayed with non stick spray
• 2 large zucchini sliced
• Spinach leaves that have been precooked, we used frozen and thawed
• 1 c ricotta cheese, or cottage cheese could be used instead
• Mozzarella, grated
• Alfredo Sauce homemade is below, for heat you can use our cajun alfredo sauce, or use 1 jar that is linked here
  • Whipping cream – you can whisk 1 tbsp cornstarch into a mix of coconut milk or plain almond milk, or half and half
  • 1 c parmesan – has very low lactose, you could use dairy free mozzarella cheese instead
  • 3 tbsp butter – or vegan based plant sticks work great too
  • 1/3 tsp salt and pepper
  • Coriander
  • 1/3 tsp garlic powder or onion powder
  • 1 tbsp minced garlic

It isn’t that hard to make homemade sauce, we will explain that below but to cut down on prep time jarred could easily be used. I link to our favorite type above and in the recipe card. Want to add meat? The best is diced up cooked rotisserie chicken really, or if you have leftovers from the night before. Ground beef precooked works too.

Veggie Lasagna with Ravioli

There is another way to make this would be with veggie filled baked frozen ravioli with the same sauce we share with you here. Just another tweak and layer you could add to make it heartier.

Let’s talk about the main star of the show here first. It is important that you slice your zucchini for dinner rather thick. As you know it doesn’t take long to soften this veggie and you don’t want it to become mushy. You can see what we did above here. If I had to venture a guess I would say it is 1/3″ or so. If you used the yellow variety I would recommend the same thing.

How to Make Zucchini Lasagna

• Preheat the oven to 360F.
  • (If using bottled sauce you can skip the next few steps, just add to saucepan and warm)
• Pour cream into a saucepan and add butter. On low heat, wait until the butter dissolves, stir with a spatula until the two ingredients are combined.
• Add chopped garlic, as well as salt and spices to the saucepan, mix.
• After a few minutes, add parmesan cheese into your sauce, stir and cook for another five minutes. Set aside to cool a bit.
• In a separate bowl, mix the ricotta, grated mozzarella (one cup), thawed frozen spinach that has been warmed and squeezed to remove moisture. You can lay on paper towels to absorb even more.
• Gently mix with a spatula until it is combined well.
• Grease the baking dish with a little non stick or olive oil spray.
• Spread just a bit of alfredo sauce on the bottom, and put slices of zucchini lasagna noodles on top.
• Brush the top of the zucchini with more alfredo sauce, then top with the ricotta, mozzarella, and spinach mixture.
• Repeat the layer of zucchini, sauce, and spinach mixture on top.
  • Make the last layer of zucchini and alfredo sauce topped with the remaining cup of cheese.
• Bake for 20-25 minutes until the mozzarella is browned and slices are still a bit al dente, not too soft.

During this time, the zucchini will have time to fully cook and become soft. Remove, allow to cool in pan for 10 minutes to solidify. Cut into portions as you like with a knife or spatula, serve hot with your favorite side dishes. If you wanted to use a larger pan to feed more people you can certainly do so with the same baking time.

How Long Should Lasagna Sit Before Slicing?

And then you get this bubbly golden brown dish of YUM here. In order to get nice clean slices that don’t fall apart you would want to do as you would the “regular” version, allow it to cool slightly. If you let it sit for a good 10 – 15 minutes the cheeses will cool and solidify a bit more so you can cut it easier. Just a tip.

How to save leftovers

Have some left after everyone has their piece? It saves really well to enjoy again the next day. After it is cool set on a plate and wrap with foil, enjoy within 3 days. This is how to reheat lasagna in oven if you have any to save. You can use your oven, air fryer or microwave of course to warm again to good as new. 😉

You can use this same technique with tomato sauce later to see which you like better. I will say that if you are nervous that veggie lasagna is not going to be accepted at your home you just may be as surprised as I was! Yes my girls asked what was different about it because they just couldn’t put their finger on it. That was AFTER they said “this is so good” though.

Now we really like to think outside of the box when meal planning. We have our favorites so with that said you should take that and make slight tweaks to it like you see here. Use a different sauce, an alternative “noodle” like this gluten free option, and see if everyone likes it even better! Heck we have even made Dessert Lasagna with cream cheese.