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White Cheese Vegetable Lasagna

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“A delicious, cheesy, no meat meal, that's filling and satisfying. You might even get your kids to eat this one, since most kids love cheese. Although I love tomato sauce based lasagnas, I find that the white sauce goes better with the vegetables in this recipe. Buon appetito!”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350º F.
  2. Fill a 9x13 inch baking pan with salted, very hot tap water. Soak lasagna noodles in this for 10 minutes. Drain and set aside.
  3. Combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. Drain any liquid from vegetables. Gently toss with salt and pepper to taste.
  4. Melt butter in saucepan. Sauté onions and garlic over medium heat, stirring often until onions are transparent.
  5. Add flour, salt, and pepper. Cook until bubbly.
  6. Add broth, milk, oregano, basil and 2 tablespoons parsley. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Remove from heat and set aside.
  7. Spread 1/3 of the sauce into 9x13 inch baking pan. Top with 3 of the lasagna noodles.
  8. Spread 1 container of ricotta cheese on top of noodles. Top with ½ of the spinach. Top spinach with ½ of the combined vegetables.
  9. Arrange with another layer of 3 noodles, half of the remaining ricotta, ½ of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce.
  10. Arrange remaining 3 noodles over top. Spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley.
  11. Bake in preheated oven for 35-40 minutes, or until bubbly.

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