Go Back
–+ servings
veggie lasagna stacked on top of each other on a tray
Print Pin
4.72 stars (14 reviews)

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.
Course dinner
Cuisine Italian
Keyword alfredo, alfredo lasagna, lasagna, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 383kcal
Author Tamara J.

Equipment

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

  • 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 1/4 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.

Nutrition

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