White Sauce Zucchini & Spinach Lasagna

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This White Sauce Zucchini & Spinach Lasagna is a delightful twist on traditional lasagna. Instead of a heavy tomato base, this version uses a creamy white sauce that pairs beautifully with the earthy notes of zucchini and the richness of ricotta and spinach. Each forkful melts in your mouth with its delicate blend of cheeses, tender vegetables, and perfectly baked noodles.

Perfect for a cozy vegetarian dinner or a weekend family gathering, this lasagna brings layers of comfort without being too rich. The fresh basil and bubbling mozzarella finish add a gourmet touch that makes it feel special, while still being easy enough for a weeknight meal.

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Ingredients for this White Sauce Zucchini & Spinach Lasagna

• 9 lasagna noodles, cooked al dente
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 3 cups fresh spinach, chopped
• 2 medium zucchinis, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 15 oz ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish

For the White Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

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Step 1: Prepare the Vegetables

Heat olive oil in a skillet over medium heat. Sauté the onion until soft and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds. Stir in the chopped spinach and cook until wilted. Add the sliced zucchini, salt, pepper, and oregano. Cook for 4-5 minutes until the zucchini is just tender. Remove from heat and set aside.

Step 2: Make the White Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of ground nutmeg. Remove from heat.

Step 3: Mix the Ricotta Filling

In a bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until smooth and set aside.

Step 4: Assemble the Lasagna

Preheat the oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of white sauce on the bottom. Layer 3 lasagna noodles over the sauce. Add half of the ricotta mixture, followed by half of the vegetable mixture, then a layer of white sauce, and a sprinkle of mozzarella. Repeat the layers. Top with remaining noodles, white sauce, and mozzarella.

Step 5: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until golden and bubbly. Let it rest for 10 minutes before serving. Garnish with fresh basil leaves.

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can substitute 1 cup of thawed, well-drained frozen spinach for the fresh version. Be sure to squeeze out as much moisture as possible.

What other cheese can I use instead of ricotta?

Cottage cheese is a common substitute, or try a mix of cream cheese and Parmesan for a richer option.

Can I make this dish gluten-free?

Absolutely! Use gluten-free lasagna noodles and substitute the flour in the white sauce with a gluten-free all-purpose blend.

Is it okay to prepare the lasagna in advance?

Yes. Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready.

What protein can I add to this recipe?

Shredded chicken or crumbled Italian sausage both work well. Brown and layer them with the vegetables.

Can I skip the egg in the ricotta mixture?

Yes, though the egg helps bind the mixture. You can leave it out or replace it with a tablespoon of plain yogurt or mashed tofu.

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