White Sauce Zucchini & Spinach Lasagna
This White Sauce Zucchini & Spinach Lasagna has quickly become one of my go-to comfort meals. Every time I make it, my kitchen fills with a cozy, rich aroma that makes me pause and savor the moment. The layers of tender zucchini, sautéed spinach, creamy ricotta, and velvety béchamel tucked between soft sheets of pasta create a balance that’s just irresistible.
I love how it manages to feel both hearty and light. The zucchini melts perfectly into the ricotta, while the béchamel brings it all together with that slightly nutty, buttery taste. It’s a beautiful alternative to traditional red sauce lasagna, and I always get requests for seconds. And don’t get me started on the top layer — golden, bubbly, and kissed with herbs. It’s absolute magic.
Whenever I serve this dish at a gathering or even on a quiet weeknight, it gets the kind of reactions every home cook dreams of. The beauty is, it doesn’t require any fancy ingredients — just fresh produce, pantry staples, and a little bit of love. If you’re into vegetarian comfort food with creamy texture and savory depth, this lasagna will hit the spot.
Why You’ll Love This White Sauce Zucchini & Spinach Lasagna
This recipe is perfect when you’re craving a vegetarian meal that’s still satisfying. It’s great for both family dinners and meal prep, as it reheats beautifully and tastes even better the next day. The creaminess of the white sauce complements the earthy green vegetables without being too heavy. Plus, it’s versatile enough to adapt with seasonal vegetables or dietary preferences.
Looking for more delicious veggie-forward ideas? Check out my Giant Zucchini Parmesan for another zucchini hit, or the Broccoli Salad for something cool and crunchy. If you’re more into pasta bakes, the Cheese Shrimp Penne Pasta with Spinach is a mouthwatering, creamy alternative.
How to Make the White Sauce Zucchini & Spinach Lasagna
Step 1: Prepare the Vegetables
Start by thinly slicing the zucchini into ribbons or rounds, whichever you prefer. Lightly salt them and set aside for about 10 minutes to draw out excess moisture. Meanwhile, sauté fresh spinach in a bit of olive oil until wilted. Let it cool slightly and squeeze out any remaining liquid.
Step 2: Make the White Sauce (Béchamel)
In a medium saucepan, melt butter over medium heat. Stir in flour to form a roux, cooking for about a minute. Gradually whisk in warm milk, stirring constantly until the sauce thickens and becomes smooth. Season with salt, pepper, and a hint of nutmeg for added warmth.
Step 3: Prepare the Ricotta Mixture
In a mixing bowl, combine ricotta cheese with grated parmesan, a touch of salt, pepper, and a whisked egg. Add the sautéed spinach and mix well. This creamy mixture will bring the green layers to life.
Step 4: Assemble the Lasagna
In a greased baking dish, spread a spoonful of white sauce at the bottom. Lay down the first layer of lasagna noodles. Add a layer of zucchini, then spread a layer of the spinach-ricotta mixture, and drizzle with more white sauce. Repeat the layers until you reach the top. Finish with a generous layer of white sauce and sprinkle with mozzarella cheese.
Step 5: Bake to Perfection
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Uncover and bake for an additional 15 minutes or until the top is bubbly and golden brown. Let it rest for 10 minutes before slicing and serving.
Recipe Variations and Possible Substitutions
You can easily swap out zucchini for yellow squash or eggplant if that’s what you have on hand. For a heartier flavor, roasted mushrooms make a great addition between the layers. Not a fan of ricotta? Try cottage cheese or a vegan alternative if you’re keeping it dairy-free.
Gluten-free noodles work just as well for those with sensitivities, and if you want to boost the protein, mix in some cooked lentils or shredded rotisserie chicken to the ricotta-spinach blend. You could also add fresh basil or sun-dried tomatoes for a punch of flavor.
Serving and Pairing Suggestions
This White Sauce Zucchini & Spinach Lasagna is rich, so I love to pair it with something light and crisp. A lemony arugula salad or a simple cucumber tomato salad balances the creaminess beautifully. If you’re serving guests, add a side of garlic bread or a crusty baguette to round out the meal.
For drinks, a crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy béchamel. If you’re looking for non-alcoholic options, a sparkling water with a twist of citrus is refreshing and keeps the palate clean.
Storage and Reheating Tips
Once cooled, you can refrigerate the lasagna in an airtight container for up to 4 days. It also freezes very well — just make sure to wrap it tightly in foil or freezer-safe containers. I usually portion individual slices to make weeknight reheating easier.
To reheat, cover a slice with foil and warm it in the oven at 350°F (175°C) for about 20 minutes, or microwave it with a splash of milk to retain moisture. Frozen slices should be thawed overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, absolutely! You can assemble the lasagna a day in advance and keep it covered in the fridge until you’re ready to bake. It’s perfect for prepping before a busy day.
Is it possible to make this lasagna gluten-free?
Yes! Simply use gluten-free lasagna noodles and ensure your béchamel is made with gluten-free flour. Everything else stays the same.
What if I don’t have fresh spinach?
You can substitute with frozen spinach. Just make sure to thaw it completely and squeeze out as much moisture as possible before mixing it into the ricotta.
Can I add meat to this lasagna?
Certainly! Cooked ground turkey, chicken, or even Italian sausage can be layered in with the ricotta-spinach mixture for a protein-packed variation.
How do I keep the lasagna from being too watery?
Salt the zucchini slices beforehand to draw out excess moisture, and make sure your spinach is well-drained. Letting the lasagna rest after baking also helps it set up perfectly.
Related Recipe You’ll Like
If you enjoyed this White Sauce Zucchini & Spinach Lasagna, you’re going to love my Giant Zucchini Parmesan. It’s a crispy, cheesy masterpiece that puts summer zucchini front and center. For something a little more indulgent, try the Cheese Shrimp Penne Pasta with Spinach. It delivers creamy, savory flavor with every bite. Or go for a crowd-pleaser like the Marry Me Chicken Pasta, a creamy dish packed with bold flavor that’s sure to make weeknights more exciting.
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White Sauce Zucchini & Spinach Lasagna
This White Sauce Zucchini & Spinach Lasagna is a luscious, creamy vegetarian lasagna layered with sautéed spinach, ricotta, thinly sliced zucchini, and a silky homemade béchamel sauce. It's a cozy, comforting dinner option that combines savory flavors and tender textures into a crowd-pleasing casserole. With its rich cheese layers and fresh vegetables, it's perfect for weeknight meals or holiday gatherings. Easy to make ahead, freezer-friendly, and customizable, this white lasagna will become your favorite alternative to the classic red sauce version.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1 tablespoon salt (for sweating zucchini)
- 3 cups fresh spinach
- 1 tablespoon olive oil
- 9 lasagna noodles (regular or oven-ready)
- 1 ½ cups ricotta cheese
- ½ cup grated parmesan cheese
- 1 large egg
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- For the White Sauce (Béchamel):
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk, warm
- Salt and pepper to taste
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Salt the zucchini slices and let them rest for 10 minutes to release moisture. Pat dry with paper towels.
- Heat olive oil in a skillet and sauté the spinach until wilted. Let it cool and squeeze out excess liquid.
- In a bowl, mix ricotta, parmesan, egg, spinach, salt, and pepper until well combined.
- For the béchamel: Melt butter in a saucepan. Whisk in flour to form a roux, then slowly whisk in warm milk. Cook until thick and smooth. Season with salt, pepper, and nutmeg.
- Spread a bit of béchamel on the bottom of the baking dish. Layer noodles, zucchini slices, ricotta-spinach mixture, and béchamel. Repeat for 2-3 layers. Top with béchamel and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- You can use oven-ready or cooked noodles depending on preference.
- Substitute zucchini with yellow squash or eggplant.
- Frozen spinach works well—just thaw and drain thoroughly.
- Add cooked chicken or mushrooms for extra protein.
- Store leftovers in the fridge for up to 4 days or freeze in portions for up to 3 months.
