Vegetable Lasagna with Béchamel Sauce

Name: Vegetable Lasagna with Béchamel Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1-2 tbsp olive oil; 1 onion (minced); 2 cloves garlic (minced); ½ lb cremini mushrooms (sliced); 2 carrots (peeled & cut into small cubes); 1 medium zucchini (cut into small cubes); ½ mild chili pepper ( optional, seeded & thinly sliced); 1 (28 ounce) can diced tomatoes; ½ cup red wine (optional); 2 bay leaves; 1 bunch fresh basil (chopped); 2 ½ tbsp butter; 2 ½ tbsp all-purpose flour; 2 cups milk of choice (I use unsweetened soy milk); ½ tsp salt; ¼ tsp black pepper; ¼ tsp ground nutmeg; ⅔ cup shredded parmesan cheese (VEGAN: choose dairy-free grated cheese); 9 sheets no-boil lasagna noodles

This vegetable lasagna with béchamel sauce is creamy, cheesy, and full of flavor. The perfect vegetarian comfort food for family dinners.

This vegetable lasagna with béchamel sauce is everything you want from a classic comfort meal: creamy, cheesy, and packed with flavor. Layered with a rich vegetable tomato sauce, silky bechamel sauce, and tender lasagna sheets, it's a satisfying vegetarian dinner the whole family will love. Best of all, it can easily be made vegan with a few simple swaps.

It's the kind of meal that makes everyone happy at the table - cozy, comforting, and perfect for a relaxed family dinner or a special weekend meal. Honestly, even Garfield would approve… Mondays included 😉

And trust me, meatless lasagna can be just as rich and satisfying. A mix of fresh vegetables like carrots, zucchini, and cremini mushrooms creates a hearty, flavorful base that gives the tomato sauce plenty of depth and texture.

Why You'll Love This Recipe

Pure comfort food: Creamy béchamel, rich tomato sauce, and perfectly baked pasta layers make this lasagna incredibly cozy and satisfying.
Family-friendly & crowd-pleasing: A guaranteed hit for weeknight dinners, weekends, or serving guests.
Easy to adapt: Simple swaps turn this into a vegan or gluten-free lasagna without sacrificing flavor.
Great for leftovers: Tastes just as good (if not better) the next day and reheats beautifully.

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Béchamel Sauce for Vegetable Lasagna

A good lasagna needs béchamel sauce - no exceptions. This creamy white sauce is what makes the layers melt together and gives the lasagna its irresistible texture. While some recipes rely on ricotta, béchamel simply takes lasagna to another level.

Ingredients

Carrots, zucchini & cremini mushrooms: A hearty mix of fresh vegetables that gives the tomato sauce texture, depth, and a satisfying bite.
Onion & garlic: The flavor base of the sauce - essential for a rich and savory lasagna.
Canned diced tomatoes: The foundation of the vegetable sauce. Canned tomatoes work best for lasagna as they're rich, flavorful, and perfectly saucy.
Red wine (optional): Deglazing the vegetables with a splash of red wine adds depth and enhances the overall flavor of the sauce.
Fresh basil & bay leaves: Bring freshness and extra aroma to the tomato sauce.
Béchamel sauce: A creamy white sauce that ties all layers together and makes the lasagna irresistibly rich. It can be made dairy-free or classic - both work beautifully.
Lasagna sheets: No-boil or regular lasagna sheets both work well for this recipe.
Parmesan cheese: Adds a savory, cheesy finish. Use a vegan alternative or omit it entirely to keep the lasagna fully vegan.

See recipe card for quantities.

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How To Make

Vegetable & Tomato Sauce: Heat a large pot with olive oil. Add garlic and onion, sauté for a few minutes until translucent and fragrant. Add mushrooms and cook on medium-high heat until they no longer release any liquid and the mushroom water has evaporated (~ 5 minutes). Season with a good pinch of salt and pepper.
Add carrots, zucchini, and chili pepper (optional) and sauté for another 3 minutes.

Stir in canned tomatoes, red wine (optional), bay leaves, and fresh basil. Let it simmer for 20 minutes, stirring occasionally. Season to taste with salt and black pepper.

Béchamel Sauce: Melt the butter in a medium pot over medium heat. Add flour and stir constantly for 1 minute. Pour in soy milk and bring to a boil while whisking constantly.

Reduce heat and let it simmer for approximately 10 minutes until thickened. Season with salt, pepper, and nutmeg.

How To Layer Lasagna: Spread a thin layer of béchamel sauce in a baking dish (at least 11×7 inches or a little larger), followed by 3 sheets lasagna noodles. Spread about ⅓ of the tomato sauce on top, followed by a layer of béchamel, and ⅓ of parmesan cheese.

Repeat layering two more times (pasta, tomato sauce, béchamel sauce, parmesan cheese).

Bake in preheated oven for 30 minutes. Allow to sit for 5-10 minutes before cutting & serving.

baked vegetable lasagna with white sauce

FAQs

Yes, absolutely. The vegetable filling and béchamel sauce can be made completely dairy-free. Simply replace the parmesan cheese with a vegan alternative or leave it out entirely, and make sure to use egg-free lasagna sheets.

Yes. Use gluten-free lasagna sheets and replace the flour in the béchamel sauce with a gluten-free alternative.

Stored in an airtight container in the refrigerator, leftovers keep well for 3-4 days. Lasagna reheats beautifully and often tastes even better the next day.

Reheat the lasagna in a preheated oven at 395°F (200°C) for about 20 minutes, or until heated through.

Yes, lasagna freezes very well. Let it cool completely, then freeze it tightly wrapped for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

No. The tomato sauce is saucy enough for no-boil lasagna sheets to cook perfectly in the oven. Pre-soaking would likely result in overcooked pasta.

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