Go Back
+ servings

Creamy Veggie Lasagna

This is a recipe for Vegetable Lasagna
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Pasta
Keyword: healthy lasagna, lasagna recipe, vegetable lasagna
Servings: 8 people
Calories: 541kcal
Author: Vanjo Merano


  • 1 pack lasagna 9 ounce, cooked according to package instructions
  • 3 cups broccoli chopped
  • 3 cups white mushrooms sliced
  • 1 cup carrots thinly sliced
  • 5 tablespoons all-purpose flour
  • 3 1/4 cups milk
  • 1 cup Parmesan cheese grated
  • 2 tablespoons butter
  • 15 ounces ricotta cheese
  • 1 1/2 cups mozzarella cheese shredded
  • 1 pinch nutmeg
  • 1 teaspoon salt


  • Combine broccoli, mushrooms, and carrots in a large glass bowl. Microwave for 5 minutes. Set aside.
  • Melt the butter in a saucepan. Gradually add-in flour and cook until light brown..
  • Gently stir-in the milk. Cook while stirring until the texture thickens. Add-in nutmeg and salt. Stir and turn off heat. This is now your bechamel sauce.
  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare a wide rectangular baking pan. Start setting-up your masterpiece by spreading the bechamel sauce on the pan. Arrange a layer of lasagna noodles, followed by another layer of vegetables. Sprinkle some mozzarella, Parmesan, and ricotta cheese on top, and then pour-in some bechamel sauce. Create another layer of lasagna noodles. Continue doing the process until you are able to fill your pan. Make sure that the last layer is made-up of lasagna noodles topped with parmesan cheese.
  • Cover the rectangular pan with aluminum foil. Bake for 25 to 35 minutes.
  • Remove the foil and bake for another 10 minutes.
  • Remove from the oven and let cool.
  • Serve. Share and enjoy!


Calories: 541kcal | Carbohydrates: 57g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 762mg | Potassium: 618mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3610IU | Vitamin C: 32.2mg | Calcium: 509mg | Iron: 1.9mg