Roasted Garlic White Veggie Lasagna is loaded with hearty vegetables and a super savory homemade roasted garlic white sauce. So delicious and fulfilling enough for even the meat eaters of the world!

While you’re here be sure to checkout this Easy Homemade Lasagna Recipe, as well as this Beef Ragu Lasagna!

white veggie lasagna

We all have that one food, or one dish that we remember from childhood. For me, it’s any sort of casserole, or a large pan of pasta. So this roasted garlic white veggie lasagna was truly a nostalgic dish for me to recreate. What makes it even more special though, is that it’s sans meat!

What to eat with the Vegetable Lasagna

How to make the Roasted Garlic White Sauce: 

  • Melt 2 tablespoons of butter in a skillet. Add cream cheese and break it up with a spatula or spoon.
  • Heat for 5 minutes, then slowly pour in the half and half. Using a whisk, continue to stir the sauce to create a smooth consistency.
  • Add all of the seasonings into the white sauce and stir until combined. Squeeze the roasted garlic directly into the white sauce.
  • Using a spatula, break up the roasted garlic into tiny pieces. Sauce will have the texture from the bits of garlic and cream cheese.
roasted garlic white sauce

Remove the sauce from the heat and use it immediately, or store it in a jar or container with an airtight lid. Refrigerate for up to one week

Can I freeze roasted garlic white veggie lasagna? 

Yes you definitely can freeze the white veggie lasagna. Prepare the lasagna as directed, and make it in an aluminum casserole dish that has a lid or that can be wrapped tightly with foil. Make it ahead of time, let it cool down completely, and then freeze it.

white veggie lasagna

How do you reheat frozen lasagna?

Unlike store bought frozen lasagna, the homemade version reheats best once it’s thawed out. So remove the lasagna from the freezer at least an hour before cooking.

Preheat the oven to 350 degrees. If the lasagna was stored in a Ziploc bag, remove it from the bag and place it in a baking dish; in one single layer. Sprinkle the top of the lasagna with a splash of water, cover with foil, and reheat for 30 minutes.

For the lasagna stored in the aluminum tray, follow the same steps with the splash of water, cover, and reheat.

veggie lasagna stacked on top of each other on a tray
4.72 stars (14 reviews)

Roasted Garlic White Veggie Lasagna

Servings: 8 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Author: Tamara J.
Roasted garlic white vegetable lasagna made with hearty vegetables, a creamy roasted garlic white sauce, and tons of amazing flavor from the seasonings and spices.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 4 cups Roasted garlic white sauce, see below
  • 1 package Oven ready lasagna noodles
  • 1 cup chopped Spinach, fresh or frozen
  • 1 cup frozen Mixed vegetables, defrosted
  • 2 tablespoons Butter
  • 1 cup Mushrooms, choped
  • 1/2 medium Onion, chopped
  • 1/2 cup Mozzarella cheese, to top
  • 1/2 cup Parmesan cheese, to top
  • 1 tablespoon Italian seasoning, to top

Roasted Garlic White Sauce

  • 2 tablespoons Butter
  • 8 ounces Cream cheese
  • 2 cups Half and Half
  • 1 head of Roasted Garlic
  • 1 cup Parmesan cheese
  • 1 cup Water

Seasoning & Spices

Instructions
 

  1. Preheat the oven to 350 degrees.
  2. Roasted Garlic White Sauce
  3. Add butter to a large skillet and melt over medium heat. Place cream cheese in the skillet and break it up with a spatula or spoon.
  4. Heat for 5 minutes, then slowly pour in the half and half. Using a whisk, continue to stir the sauce to create a smooth consistency.
  5. Add all of the seasonings into the white sauce and stir until combined. Squeeze the roasted garlic directly into the white sauce.
  6. Using a spatula, break up the roasted garlic into tiny pieces. Sauce will have the texture from the bits of garlic and cream cheese.
  7. Sprinkle the Parmesan cheese into the sauce, and stir to combine. Gradually add water as needed if sauce becomes to thick (one tablespoon at a time).
  8. Remove the sauce from the heat and use immediately, or store it in a jar or container with an airtight lid. Refrigerate for up to one week.
  9. Building the Roasted Garlic White Veggie Lasagna
  10. If using whole mushrooms, gently wipe them clean with a damp paper towel. Roughly chop them into pieces. Chop the onion, set them aside.
  11. In a microwave safe bowl, heat of up the spinach (if using fresh spinach, skip this step), for 5 minutes. Heat up the frozen vegetables in the microwave for 5 minutes as well.
  12. Melt butter in a skillet over medium heat. Add chopped mushrooms and onions, saute for 5-7 minutes stirring constantly. Mushrooms and onions will become soft. Remove from skillet and set aside.
  13. Spray a 9×13 baking dish with non-stick cooking spray. Spoon about 1/4 cup of the white sauce into the bottom of the dish. Spread it out to create a thin layer.
  14. Place one layer of lasagna noodles on top of the white sauce. Add the spinach, mixed vegetable, and mushroom and onion over the lasagna noodles. Be sure to evenly distribute the vegetables over the noodles.
  15. Spoon some of the white sauce over the veggies, enough to cover them- about 1 cup.
  16. Repeat the layers, (steps 5 & 6) until at least 4 layers are created. Top with the remaining white sauce, and sprinkle mozzarella and Parmesan cheeses over the top. Next sprinkle the Italian seasoning on top.
  17. Cover the dish with foil and bake in the oven for 25 minutes. Remove foil and bake an additional 5 minutes, until cheese is golden brown.

Notes

After you remove the lasagna from the oven let it sit for 5-10 minutes before cutting it.
Leftover lasagna can be stored in aluminum dish with cover, or large Ziploc bag in the freezer for up to 2 months.

Equipment

Chef Knife – PAUDIN Pro Kitchen Knife 8 Inch Chef’s Knife N1 German High Carbon Stainless Steel Knife with Ergonomic Handle, Ultra Sharp, Best Choice for Home Kitchen & Restaurant
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13,Clear,9 x 13"
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13,Clear,9 x 13″
Nutrichef NC2TRBK1 Nonstick Cookie Sheet Pan | 2pc Large and Med Metal Baking Tray Professional Quality Kitchen | Non-Stick Bake Trays w/Rimmed Borders, Guaranteed NOT to Wrap-FDA approved
Serving: 1serving, Calories: 383kcal, Carbohydrates: 17g, Protein: 13g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 1158mg, Fiber: 3g, Sugar: 6g
Did you make this recipe?Leaving a Review below and tag me in your photo on Instagram or Facebook!