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Cheesy Vegetable Lasagna

A super creamy and cheesy vegetable lasagna.

Course Dinner, Entree, Lunch, Main Course, Side Dish
Cuisine American, Italian, Mediterranean
Keyword American Cuisine, Béchamel Sauce, Cheese, Hearty Lasagna, Italian Cuisine, Mushroom Recipe, Quarantine Comfort Food, Quarantine Food, Spinach Recipe, vegetable lasagna
Prep Time 20 minutes
Cook Time 1 hour
Servings 4 People
Calories 520 kcal



  • 10 ounces baby bella or cremini mushrooms cleaned and sliced
  • 1/2 medium onion peeled and diced/chopped
  • 1 tablespoon fresh thyme leaves (1/2 to be used in the vegetables and 1/2 for the sauce)
  • 3 cloves garlic crushed (1/2 to be used in the vegetables and 1/2 for the sauce)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt (adjust for your diatary requirement)
  • 1/2 teaspoon freshly ground black pepper

FOR THE béchamel Sauce:

  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons all purpose flour
  • 1/4 teaspoon nutmeg
  • 2 cups freshly shredded mozzarella cheese (only 1 cup will be used in sauce)
  • 1 cup mozzarella cheese chunks
  • 1 cup freshly grated parmigiano reggiano cheese
  • OPTIONAL: additional salt and pepper to taste


  • 6 sheets oven ready lasagna pasta (can use up to 9 sheets)
  • 1 - 2 tablespoons olive oil for drizzling


Preheat oven 350 degrees

Cook the mushrooms and onion mixture:

  1. In a saute pan, heat olive oil over medium heat.

  2. Add mushrooms, onions, half of the thyme, half of the garlic, salt, and black pepper.

  3. Mix to combine. Cook 8 to 10 minutes until the mushroom liquid has evaporated.

  4. Turn off the heat and set aside.

Make the Béchamel Sauce: (I usually do this step while the mushrooms are cooking)

  1. In a 4 or 5 quart dutch oven, melt the butter over medium to medium low heat.

    Note: I like to slightly brown the butter. The butter can burn easily if the heat is too high.

  2. Slowly whisk in the flour. Cook 1 to 2 minutes.

    Note: Be careful not to burn the Roux (this is simply the butter and flour mixture).

  3. Slowly add the milk and heavy cream, whisking consistently.

  4. Bring to a boil. Cook 3 to 5 minutes until sauce starts to thicken.

  5. Add in 1 cup of the shredded mozzarella cheese, the remaining thyme, garlic and the nutmeg. Whisk until the cheese melts completely.

  6. Continue cooking for 3 to 5 minutes over medium to medium low heat. Whisk frequently

  7. Add the spinach. Stir until fully incorporated with the sauce.

  8. Add the mushroom mixture. Stir until fully incorporated.

  9. Turn off the heat.

Assemble the Lasagna:

  1. Butter an 8-inch rectangular baking dish or pan with at least a 2-inch height. Place on a sheet pan.

  2. Spread 1/2 cup of the vegetables béchamel sauce on the bottom of the dish.

  3. Add 2 lasagna sheets over the sauce.

    Note: Depending on your bowl, you can use up to 3 sheets of lasagna per layer. Do not overlap the sheets as they will expand during the baking process.

    You can use regular lasagna sheets if you prefer - you know, the old fashion ones that needs to be pre-cooked.

  4. Spread 1/2 cup sauce to cover the noodles.

  5. Sprinkle 1/3 of the remaining shredded mozzarella cheese.

  6. Sprinkle 1/3 cup of the parmigiano reggiano cheese.

  7. Sprinkle 1/3 cup of the mozzarella chunks.

  8. Add 2 sheets of lasagna over the cheese.

  9. Continue the layering process of sauce, shredded mozzarella, parmigiano reggiano cheese and chunks of mozzarella cheese.

    Note: You should have 3 layers of lasagna sheets.

  10. Drizzle with olive oil.

  11. Bake at 350 degrees for 30 to 35 minutes until nice and bubbly and cheese is lightly brown.

  12. Remove the lasagna from the oven and allow to rest for 20 to 30 minutes before cutting.

    Note: The aroma from this delicious tasting lasagna will surely cause you to cut and eat it before the cooling process. And that is quite okay!

  13. Serve it up as a side dish or a meal. Enjoy!

Recipe Notes

I used this as a side dish - 4 servings.

If using as a meal this size will feed 2 to 3 people.

This recipe can be doubled for a larger group of people.

Cheeses: You can use Parmesan or Pecorino Romano cheese in place of the Parmigiano Reggiano cheese.

Nutrition Facts
Cheesy Vegetable Lasagna
Amount Per Serving
Calories 520 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g131%
Cholesterol 102mg34%
Sodium 1286mg56%
Potassium 444mg13%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 3g3%
Protein 30g60%
Vitamin A 1065IU21%
Vitamin C 5mg6%
Calcium 747mg75%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.