Name: Roasted Garlic White Veggie Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
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); 1 tablespoon Seasoning salt; 1 tablespoon Italian seasoning; 2 teaspoons Garlic powder; 1 teaspoon Onion powder; 1 teaspoon Black pepper; 2 tablespoons Butter; 8 ounces Cream cheese; 2 cups Half and Half; 1 head of Roasted Garlic; 1 cup Parmesan cheese; 1 cup Water

Take me to the Recipe

Roasted Garlic White Veggie Lasagna 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!

The instructions for Oven Roasting Garlic are attached below, but you should definitely check out this post for additional details!

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!

Family gatherings are a super common occurrence in southern households- like many others. We’re talking uncle Henry driving in every weekend from 2 hours away type common! Therefore, it was a MUST that we learned to cook for a crowd.

A big pan of veggie lasagna will definitely fit the bill when it comes to feeding a crowd. Even better though, you can easily cut the recipe in half to feed a small family.

What should I serve with the roasted garlic white veggie lasagna?

Here are a couple ideas that would pair nicely with the lasagna:

This Squash and Tomato Bake is the perfect side
Garlic bread
A simple salad (house salad, Caesar salad)
Roasted asparagus or broccoli

Or eat it as a stand alone meal, it’s definitely hearty enough!

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.

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).
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.

Can I freeze veggie lasagna?

YES, you definitely can. Head to your local dollar store and grab one of those aluminum baking dishes. There are some that come with an aluminum lid that can be closed tight. Those are the best for freezing casseroles or this lasagna.

If you can’t find those pans, place the cut lasagna squares into a gallon sized Ziploc bag. Lay it flat in one layer, then add a piece of parchment paper over the top to add any additional layers. That will ensure that the lasagna doesn't stick together when you freeze it.

Whichever method you use, the lasagna can be stored in the freezer for up to 2 months. Be sure to mark the date you put it in there somewhere on the outside of the pan or bag.

How do you reheat frozen lasagna?

Unlike store bought frozen lasagna, but 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.

Yield: 8 Servings

Roasted Garlic White Veggie Lasagna

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.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

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
½ medium Onion, chopped
½ cup Mozzarella cheese (to top)
½ 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

1 tablespoon Seasoning salt
1 tablespoon Italian seasoning
2 teaspoons Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper

Instructions

Preheat the oven to 350 degrees.

Roasted Garlic White Sauce

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.
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.
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).
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.

Building the Roasted Garlic White Veggie Lasagna

If using whole mushrooms, gently wipe them clean with a damp paper towel. Roughly chop them into pieces. Chop the onion, set them aside.
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.
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.
Spray a 9x13 baking dish with non-stick cooking spray. Spoon about ¼ cup of the white sauce into the bottom of the dish. Spread it out to create a thin layer.
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.
Spoon some of the white sauce over the veggies, enough to cover them- about 1 cup.
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.
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.

Here is the star of the sauce: Oven Roasted Garlic!

Yield: 1 head of garlic

How to Make Oven Roasted Garlic

Oven roasted garlic adds a beautiful layer of flavor to any dish. Add the roasted garlic to sauces, stews, mashed potatoes, or serve it as an appetizer to smear on bread or crackers.

Prep Time 5 minutes

Active Time 10 minutes

Total Time 15 minutes

Estimated Cost $1

Materials

1 head of Garlic
1 tablespoon Olive oil
1 dash of Salt and Pepper

Tools

Aluminum foil
Sharp chef's knife
Cutting board
Oven

Instructions

Preheat oven to 375 degrees. Cut the top off of the head of garlic, just enough to expose the heads of the garlic cloves.
Cut a piece of foil that is large enough to wrap-up the entire head of garlic. Place the head of garlic in the center of the foil.
Drizzle olive oil over the head of garlic, cover as evenly as possible. Sprinkle with salt and pepper.
Wrap the foil around the head of garlic and close tightly.
Place the ball of garlic into the oven and roast for 10-15 minutes.
Remove from the oven and let the roasted garlic cool before handling.

Notes

The aluminum foil wrapped garlic can be placed directly in the oven, or you can place it on a shallow baking tray.

Let garlic cool for 5-10 minutes before you attempt to handle it.

Do not discard of any olive oil that remains in foil after garlic is used! Use it to saute veggies, or add to another recipe.

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I have been invited to join the Black History Month Virtual Potluck for 2020. Our theme this year is a vegan or vegetarian "soul food" type of dish. So naturally, I am bringing this Roasted Garlic White Veggie Lasagna to the potluck!