• Skip to main content
  • Skip to primary sidebar
Sweetly Splendid
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Collaborate
  • eBook
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Food » Vegetable Lasagna with White Sauce

    Vegetable Lasagna with White Sauce

    3.1K shares
    • share
    • tweet
    • save
    Jump to Recipe

    Vegetable Lasagna with white sauce is delicious, creamy, and easy to make. It's packed with 5 different kinds of cheese and vibrant veggies to give you the ultimate flavor.

    A serving of vegetable lasagna with a fork

    Coypcat Stouffer's Vegetable Lasagna Recipe - Why You'll Love It

    You're seeing a trend, aren't you? Meatless Monday vibes spilling all over every post. I'm having to eat less meat and *gasp* drink less coffee, so my recipes for the next couple of weeks may be a little vegetarian heavy. Stouffer's used to make a vegetable lasagna, in fact they may still make it and it just isn't sold in my grocery store anymore. It's just different than any other vegetable lasagna. Most of the others you find have either zucchini as the noodles, a red sauce, or large hunks of veggies. This one still uses noodles, has finely chopped veggies, a white sauce, 5 cheeses, and is absolutely delicious.

    vegetable lasagna in a casserole dish

    Now, don't get confused and think, "Oh! Vegetable lasagna, it must be healthy!" This one is probably not that for you. It still uses lasagna noodles, has 5 different cheeses, and a wonderful heavy white sauce. Let's also not forget about the crunchy topping. It's buttery, crunchy, and salty. So perfect!

    Before You Make this White Vegetable Lasagna Recipe:

    The ingredients may seem a little intimidating since the list is long, but I promise if you buy some already shredded cheeses and just take it one step at a time, you'll find out it's a breeze to put together!

    Serving Veggie White Lasagna

    One trick I have learned with this lasagna (as with all lasagnas), be sure to let it cool! If you let it cool, the sauce will thicken and it cuts perfectly from the pan.

    More Delicious Recipes to Try

    • How to Make Banana Pudding
    • Banana Oatmeal Cookies
    • Chicken and Stuffing Casserole
    • Sheet Pan Fajitas
    • Caramel Apple Slices
    • Sausage Ball Recipe
    • Soft and Chewy Chocolate Chip Cookies
    • Oatmeal Raisin Cookie
    • Breakfast Casserole with Biscuits
    • Broccoli in Oven
    • What is Shepherd's Pie
    • Taco Pasta
    • How to make Homemade Cinnamon Rolls
    A serving of vegetable lasagna with a fork

    White Vegetable Lasagna

    A copycat version of Stouffer's vegetable lasagna. It's packed with pasta, vegetables, a three cheese sauce, and a crispy topping.
    4.84 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dinner, Lunch, Main Course, Main Dish, Main Dishes
    Cuisine American
    Servings 10 servings
    Calories 354 kcal
    Protein 10 g

    Equipment

    • skillet
    • saucepan
    • baking dish
    • measuring cups
    • measuring spoons

    Ingredients
      

    • 9 whole lasagna noodles
    • 2 cups matchstick carrots finely chopped
    • 2 cups baby spinach finely chopped
    • 3 cups broccoli finely chopped
    • ¼ whole yellow onion finely chopped
    • 7 tablespoons butter keep 4 tablespoons + 3 tablespoons separate
    • 4 tablespoons flour
    • 2 cloves garlic minced
    • 1 teaspoon onion powder
    • ¾ cup vegetable broth
    • ½ cup 2% milk
    • 1½ cup heavy cream
    • ½ cup part skim ricotta
    • ½ cup Parmesan shredded
    • ½ cup Romano shredded
    • ½ cup Asiago shredded
    • ½ cup mozzarella shredded
    • 1 cup Ritz crackers crushed
    • 2 teaspoons all purpose seasoning I use Mrs. Dash
    • Salt & Pepper to taste

    Instructions
     

    • Preheat your oven to 375°F.
    • Cook lasagna noodles to al dente (they will finish cooking in the oven). 
    • Melt 4 tablespoons of your butter in a large, deep skillet.
    • Add chopped onion and saute until softened and translucent.
    • Add garlic and onion powder, stir quickly to combine.
    • Add flour and whisk constantly until completely combined and not lumpy (about 2-3 minutes).
    • Raise heat to medium.
    • Slowly add in vegetable stock and continue to whisk.
    • Continue in adding the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
    • Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
    • Remove from heat and add the carrots, spinach, and broccoli, to the sauce mixture.
    • In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and mozzarella.
    • In a separate bowl, melt the remaining 3 tablespoons of butter.
    • Add in the Ritz crackers, all purpose seasoning, and about 3 tablespoons of the shredded cheese mixture to the melted butter.
    • Spray a 9x13 casserole dish with nonstick spray.
    • Place 3 noodles on the bottom of the dish.
    • Add ⅓ of the vegetable mixture and spread across the top of the noodles.
    • Cover the vegetable mixture with ½ of the shredded cheese mixture.
    • Cover this with 3 more lasagna noodles, ⅓ of the vegetable mixture, and the remaining ½ of the shredded cheese mixture.
    • Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
    • Sprinkle the top of the lasagna with the Ritz cracker topping.
    • Bake for 25 minutes.
    • Cool for 10-15 minutes. Enjoy!

    Nutrition

    Nutrition Facts
    White Vegetable Lasagna
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    354
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    14
    g
    88
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    6
    g
    Cholesterol
     
    77
    mg
    26
    %
    Sodium
     
    257
    mg
    11
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    10
    g
    20
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword lasagna, pasta, vegetable
    Have you tried this recipe? Please let us know how it was in the comments or tag us on Instagram @sweetlysplendid!

    « Rainbow Chopped Salad with Honey Apple Vinaigrette
    Chicken Parmesan »

    Reader Interactions

    Comments

    1. Amanda

      January 04, 2020 at 12:38 pm

      5 stars
      This lasagna is delicious! Looks like a lot of effort, but it really isn't. The first time I made it, I made it exactly as the recipe states. The second time, I had different veggies on hand so I subbed those and it's still delicious. I love the white sauce and the fact that it's not too thick and rich.

      Reply
      • kara

        January 04, 2020 at 1:40 pm

        Amanda, thank you so much for your comment! That's so kind of you. I'm so happy you enjoyed it!

        Reply
    2. Suzi

      April 19, 2020 at 4:22 am

      5 stars
      I made this for my boyfriend because he’d never had a vegetable lasagna before, after looking up about 30 vegetable lasagna recipes this is the one I chose. It was phenomenal! We had leftovers for days and we were looking forward to those lunches everyday.

      One thing I noticed is your recipe says to use 4 tablespoons of butter, then on the first step of the sauce it says to use all 4. Later on it says to use “the remaining 3 tablespoons” definitely not a big deal, just thought you might have missed that 🙂

      Thank you so much for sharing! I can’t wait to have this again!

      Reply
      • kara

        April 22, 2020 at 7:05 am

        I love hearing that, Suzi! I'm so glad you guys enjoyed the recipe!

        I didn't realize about the butter in the recipe. Thank you so much for pointing that out! I got it updated 🙂

        Reply
    3. Banders

      April 27, 2020 at 12:14 am

      I'm cooking a stouffers one rn but I'm trying this recipe next! Thanks-

      Reply
      • kara

        April 27, 2020 at 3:08 pm

        Wonderful! Hope you love it!

        Reply
    4. Brittany

      June 08, 2020 at 11:31 am

      5 stars
      Absolutely the best vegetable lasagna I have ever made. Every time I make this for company, everyone asks for the recipe. It's so good!!

      Reply
    5. Heather

      December 03, 2020 at 8:58 am

      Should the vegetables be raw or steamed ahead of time?

      Reply
      • kara

        December 03, 2020 at 9:10 pm

        Hi Heather! The carrots, broccoli, and spinach go in raw.

        Reply
        • Ana

          September 07, 2021 at 2:06 pm

          Hi! I’m planning to use zucchini instead of broccoli and incorporating mushrooms, would I have to sauté the veggies first? I love the idea and convenience of adding them raw into the sauce, though

          Reply
          • kara

            September 07, 2021 at 2:17 pm

            Hi Ana,
            I would not saute the veggies first. I would add them in raw. The only issue I see could be the zucchini releasing too much water during cooking. To avoid this, you could chop it, sprinkle it with salt and let the water release for a few minutes while you prep the other ingredients. Then drain/dry it and add it in. It may be totally fine without doing that though!

            Reply
    6. Cat

      December 24, 2020 at 9:46 am

      I'm cooking this lovely dish as we speak. Only thing I can say so far is in the directions you state add ricotta and veggies to sauce, then next step is to add ricotta and cheese in separate bowl. Which is it?! to the sauce or the Cheese. I had to guess in hopes that adding it to the sauce was accurate as i don't make pasta dishes often and just had to assume.
      Can't wait to eat this day after Christmas!!!
      Catherine.
      also the butter issue someone had brought up still was not clarified, so i have double the butter. but who can be mad at that, lol!!

      Reply
      • kara

        December 29, 2020 at 3:53 pm

        Hi Cat! The ricotta should be added to the cheeses. I'm so sorry for that miscommunication. I thought I had fixed it. The butter is divided - 4 tablespoons are used to cook the onion in and the 3 tablespoons are mixed with the ritz cracker topping. Hopefully, it still came out okay 🙂 Sorry for the confusion.

        Reply
    7. Molly Kendrick

      December 29, 2020 at 3:43 pm

      I’m so excited to try this recipe! I want to add chicken though. Do you have any advice on that? I’m thinking to pre-cook the chicken first. Should I cut some of the veggies out so it doesn’t get overloaded, or should I just go for it?

      Reply
      • kara

        December 29, 2020 at 3:51 pm

        Hi Molly! If you plan to add some chicken, I would precook the chicken and use shredded or diced. You could go one of two ways... you could add it to the veggie/sauce mixture and in this case I would cut down on the amount of vegetables. You could also add it as its own layer when layering the lasagna. In that way, I wouldn't cut back on the veggies. You'll just have a bit taller of a lasagna! Hope you enjoy!!

        Reply
    8. Jacqueline Klug

      March 23, 2021 at 7:22 am

      Can I make this the day before?

      Reply
      • kara

        March 23, 2021 at 7:32 am

        Yes, but I'd recommend keeping the ritz topping separate and adding it the day of and just popping it in the oven for a little bit to crisp it up.

        Reply
    9. Maria

      June 21, 2021 at 10:33 am

      Can this recipe be frozen without the topping and then baked another day?

      Reply
      • kara

        July 06, 2021 at 1:18 pm

        Hi Maria. Yes, it absolutely can be!

        Reply
    10. Kasey C

      July 20, 2021 at 4:43 pm

      Hi. Does this taste like the Stouffer’s Vegetable Lasagna? I can’t wait to try this recipe!

      Reply
      • kara

        July 20, 2021 at 4:44 pm

        That's what I was trying to achieve with it! I love it too!

        Reply
    11. Megan

      November 02, 2021 at 6:39 pm

      5 stars
      This was incredible! I made the mistake of buying oven ready lasagna noodles. I knew what I was doing when I did it but I had a sick kid at home and the store I went to was out of regular lasagna noodles. I couldn’t bear the thought of going to another store for one item. I was able to save the dish, but learn from my mistake! I still rate this 5 stars because aside from the lasagna noodle mishap which was my own fault, this was to die for. My daughter tasted the filling and fell to the ground. Well done!

      Reply
      • kara

        November 05, 2021 at 9:29 am

        Oh my goodness, thank you Megan!! This is so incredibly nice of you to say. Thank you, thank you, thank you!!

        Reply
      • Lynn Donnelly

        July 09, 2022 at 7:43 pm

        5 stars
        Delicious lasagna! I made it a couple months ago and plan to make it again next week for a friend.

        Reply
    12. Tori

      December 24, 2021 at 8:42 am

      Can I assemble this the day before, then add the ritz topping and cook the next day? I’ve done this with tomato based lasagna, but not sure how it will do with the cream base?

      Reply
      • kara

        December 28, 2021 at 4:12 pm

        Yes, you absolutely can!

        Reply
    13. Lisa

      January 18, 2022 at 9:43 am

      I googled around looking for a first course recipe for Christmas dinner. Luckily, I stumbled on this recipe.
      I made it ahead of time (froze before cooking).
      It was outstanding and the best part of the dinner.
      I have guests coming to visit so I’m making one now!

      Reply
      • kara

        January 18, 2022 at 5:03 pm

        Thank you, Lisa!! This is such a kind compliment! I'm so glad everyone loved it.

        Reply
    14. Lana

      June 29, 2022 at 3:01 am

      I’m excited to try this recipe but I would like to make it in the crock pot. Any suggestions on how to cook it and assemble the ingredients in it?

      Reply
      • kara

        June 29, 2022 at 8:32 am

        Hi Lana, I haven't personally tried it in the crockpot yet myself, but you could follow the same cooking method I use for my standard crockpot lasagna here: https://sweetlysplendid.com/crockpot-lasagna/ - I would try cooking it on low for 5-6 hours, but just follow the layering as written in the recipe.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Kara

    Kara is a wife & mother living deep in the heart of Texas. She loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes. Learn more about Kara...

    Categories

    Main Dishes

    disassembled smoked beer can chicken on a plate
    greek chicken bowl surrounded by cucumbers and dill
    greek orzo salad in a bowl topped with fresh dill and surrounded by lemons and dill
    smoked burgers with bbq sauce, lettuce, and tomato on a butter bread bun
    pit boss smoked ribs covered in bbq sauce
    easy baked spaghetti recipe fully cooked and served on a plate with a fork

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    Copyright © 2021 Sweetly Splendid all rights reserved