Description

Looking for your next go-to comfort meal that’s also veggie-packed and crowd-pleasing? This White Sauce Zucchini & Spinach Lasagna is a deliciously creamy and satisfying twist on the classic Italian favorite. With layers of tender zucchini, sautéed spinach, silky béchamel, and gooey cheese, it’s a vegetarian lasagna that offers everything you love—without the heaviness of red sauce. Perfect for those seeking quick dinner ideas, healthy comfort food, or impressive make-ahead dinner recipes. Whether you’re meal prepping or entertaining, this easy recipe is a keeper. Expect rich flavor, beautiful texture, and a dish that delivers on both taste and nutrition.

Ingredients

White Sauce (Béchamel):

3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups warm whole milk
1/2 tsp salt
1/4 tsp ground nutmeg
Black pepper to taste
1/3 cup grated Parmesan (optional)

Filling:

2 medium zucchinis, sliced lengthwise
4 cups fresh spinach (or 1 pkg frozen, thawed & drained)
1 1/2 cups ricotta cheese
1 large egg
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 garlic clove, minced (optional)
Salt & pepper

Assembly:

9–12 lasagna noodles (cooked or no-boil)
Extra mozzarella and Parmesan
Fresh basil leaves for garnish
Optional dried Italian herbs

Instructions

Make Béchamel: Melt butter, whisk in flour. Cook 2 mins. Gradually whisk in milk, season, and simmer until thickened. Stir in Parmesan (optional).
Prep Veggies: Salt zucchini slices, let rest 15 mins, pat dry. Sauté spinach with garlic, drain and chop.
Mix Filling: Combine ricotta, egg, spinach, half the Parmesan, salt, and pepper.
Cook Noodles (if needed): Boil until al dente. Lay flat to cool.
Assemble: Layer béchamel, noodles, ricotta mix, zucchini, and cheese. Repeat. Finish with noodles, white sauce, and cheese.
Bake: Cover with foil, bake at 375°F for 25–30 mins. Uncover and bake another 10–15 mins until golden. Rest 10 mins before slicing.

Prep Time: 30 minutes
Cook Time: 45 minutes