If you’ve ever wanted a dish that manages to be creamy, comforting, and surprisingly elegant – all while keeping it vegetarian – spinach white sauce lasagna is your golden ticket. Forget the heavy tomato-based versions for a moment; this one’s all about layers of velvety béchamel, tender pasta, earthy spinach, and just the right hit of cheesy indulgence.
This recipe is perfect for:
- Weeknight indulgence (yes, you deserve it)
- Impressing dinner guests who think vegetarian means ’boring salad’
- Meal prep – it actually tastes better the next day, once all those flavors have mingled
The white sauce, also called béchamel, gives a creamy richness that pairs beautifully with the mild bitterness of spinach. Combined with the right cheeses and pasta, it’s the kind of dish that makes everyone at the table pause mid-bite, nod slowly, and say, “Wow”.
Vegetarian Lasagna Spinach White Sauce Recipe
We’re building this in layers – both literally and flavor-wise. Think: pasta, sauce, spinach, cheese, repeat. Each bite should have that perfect forkful of creaminess, mild green freshness, and just enough structure to hold together.
Ingredients Needed
For The Lasagna Layers
- 9-12 lasagna sheets (fresh or dried; dried will need parboiling unless oven-ready)
- 400 g fresh spinach (or 250 g frozen spinach, thawed and drained)
- 2 cups ricotta cheese (for a creamy filling)
- 1 cup mozzarella cheese, shredded (melty perfection)
- ½ cup Parmesan cheese, grated (for nutty, salty punch)
- 1 large egg (helps bind the ricotta mixture)
- Salt and freshly cracked black pepper
For The White Sauce (Béchamel)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk (warmed – important for smooth sauce)
- A pinch of nutmeg (optional, but it adds warmth)
- Salt and pepper to taste
Cooking Instructions
Step 1: Prep The Spinach
- If using fresh spinach, wash thoroughly and steam/sauté until just wilted.
- Squeeze out excess moisture – no one likes watery lasagna.
- Chop roughly, then mix with ricotta, egg, salt, and pepper.
Step 2: Make The Béchamel Sauce
- Melt butter in a medium saucepan over medium heat.
- Add flour and whisk constantly for 1-2 minutes – this cooks out the raw flour taste.
- Gradually add warm milk, whisking continuously to avoid lumps.
- Keep whisking until thickened enough to coat the back of a spoon.
- Season with salt, pepper, and nutmeg.
Step 3: Assemble The Lasagna
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a thin layer of béchamel on the bottom.
- Add pasta sheets, then a layer of spinach-ricotta mixture, then béchamel, then mozzarella.
- Repeat until you run out of ingredients, finishing with pasta, béchamel, Parmesan, and mozzarella on top.
Step 4: Bake
- Cover loosely with foil and bake for 25 minutes.
- Remove foil and bake an additional 15-20 minutes, until bubbling and golden.
- Let rest 10-15 minutes before cutting – it holds together better.
Ingredient Science Spotlight
- Béchamel Magic: The butter-flour mixture (roux) thickens because starch molecules swell when cooked with liquid, giving you that luscious creaminess.
- Spinach: A nutritional powerhouse with iron, vitamin K, and antioxidants – but also high water content, which is why draining is key.
- Egg in Ricotta: It’s the culinary glue, binding the cheese mixture so it doesn’t ooze everywhere.
- Nutmeg in White Sauce: Used in tiny amounts, it’s not about sweetness – it deepens the savory flavor profile.
Expert Tips
- Warm milk = no lumps: Cold milk into hot roux causes panic (and clumps).
- Salt strategically: Ricotta, mozzarella, and Parmesan are already salty, so season lightly at each stage.
- Rest time: Skipping it will turn your lasagna into a molten cheese landslide. Delicious, yes, but messy.
- Cheese layering: Put mozzarella inside the layers for gooeyness, and Parmesan on top for a crispy crust.
Recipe Variations
- Mushroom Addition: Sauté mushrooms and layer them in for an earthy boost.
- Zucchini Slices: Thin strips layered between pasta sheets add freshness.
- Gluten-Free: Use gluten-free lasagna sheets and swap flour in béchamel for cornstarch.
- Vegan Version: Use plant-based milk, vegan butter, and cashew cream instead of béchamel, plus dairy-free cheeses.
Final Words
Spinach white sauce lasagna isn’t just ’the vegetarian option’ – it’s a stand-alone star. It feels indulgent without being overly heavy, and it’s one of those dishes that works for casual nights in or special occasions. The way the creamy sauce wraps around the pasta and spinach makes each bite feel luxurious.
FAQs
What Ingredients Are Needed For A Vegetarian Lasagna With Spinach And White Sauce?
To make a vegetarian lasagna with spinach and white sauce, you will need the following ingredients: lasagna noodles, fresh spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, butter, all-purpose flour, milk, garlic, onion, nutmeg, olive oil, salt, pepper, and optional herbs like basil or oregano.
Can I Use Frozen Spinach In Place Of Fresh Spinach For This Recipe?
Yes, you can use frozen spinach instead of fresh spinach. Just be sure to thaw and drain it thoroughly to remove excess moisture before using it in the recipe.
How Do I Prepare The White Sauce For The Vegetarian Lasagna?
To prepare the white sauce, melt butter in a pan, then sauté minced garlic and onion until softened. Add flour and cook for a minute or two to form a roux. Gradually whisk in milk, ensuring the mixture is smooth. Season with salt, pepper, and a pinch of nutmeg. Simmer until the sauce thickens.
Can I Use A Dairy-free Substitute For The White Sauce?
Yes, you can make a dairy-free white sauce by substituting the butter with a plant-based butter and using almond milk, soy milk, or oat milk instead of regular milk. You can also use dairy-free cheese in the layers of the lasagna.
What Type Of Lasagna Noodles Should I Use For This Recipe?
Traditional wheat lasagna noodles work well for this recipe, but you can also use no-boil lasagna noodles to save time. If you’re following a gluten-free diet, there are gluten-free lasagna noodles available that can be used in place of regular noodles.
How Do I Assemble The Layers For Vegetarian Lasagna With Spinach And White Sauce?
Start by spreading a thin layer of white sauce on the bottom of the baking dish. Then, layer lasagna noodles, followed by a layer of spinach, ricotta cheese mixture, and another layer of white sauce. Repeat the layers, finishing with a layer of white sauce and mozzarella cheese on top.
Can I Make The Vegetarian Lasagna Ahead Of Time?
Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. You can also freeze it before baking, then bake it from frozen, adding extra time to the cooking process.
How Long Should I Bake Vegetarian Lasagna With Spinach And White Sauce?
Bake the lasagna in a preheated oven at 375°F (190°C) for about 40-45 minutes. Cover the dish with aluminum foil for the first 30 minutes, then remove the foil for the last 10-15 minutes to allow the cheese on top to become golden and bubbly.
Can I Add Other Vegetables To The Lasagna?
Yes, you can add a variety of vegetables to your vegetarian lasagna. Common options include mushrooms, zucchini, bell peppers, or eggplant. Sauté these vegetables before layering them in the lasagna to ensure they are tender.
What Is The Best Way To Store Leftover Vegetarian Lasagna With Spinach And White Sauce?
Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or microwave individual servings until heated through.