White Lasagna with Wild Mushroom and Zucchini

This White Lasagna with Wild Mushroom and Zucchini is creamy, savory, and layered with comforting goodness. It's a vegetarian twist on the classic lasagna-rich with flavor, yet light enough to enjoy year-round.

If you're looking for a cozy, elegant dish that's perfect for gatherings or meatless dinners, this white lasagna is a must-try. Instead of traditional meat sauce like in this Classic Tuscan Lasagna (with Ragù and Béchamel) or this Lasagna Napoletana (Southern Italian Lasagna with Cheese and Meatballs), it's made with a luscious béchamel (white sauce) layered between tender lasagna sheets, sautéed wild mushrooms, thinly sliced zucchini, and a blend of cheeses.

It's a dish perfect for a Sunday meal with family, a dinner party centerpiece, or prepping ahead for a busy week. You can make it ahead, freeze it, or enjoy it fresh out of the oven with a side salad and a glass of white wine.

🍳 Substitutions

• Mushrooms → Use any mushroom variety you like, or substitute with sautéed spinach or eggplant.
• Zucchini → Try yellow squash, roasted bell peppers, or thin slices of butternut squash.
• Parmesan → Use Pecorino Romano, Grana Padano, or a vegetarian hard cheese alternative.
• Milk → Use oat, almond, or soy milk for a dairy-free béchamel.
• Mozzarella → Replace with provolone, gouda, or vegan cheese alternatives.

🥣 Variations

• Truffle twist - Add a drizzle of truffle oil to the béchamel or mushroom filling for an elevated flavor.
• Nutty topping - Sprinkle crushed walnuts or pine nuts over the top before baking for extra crunch.
• Spinach layer - Add a layer of sautéed spinach or kale to boost the greens.
• Individual portions - Assemble in small ramekins or loaf pans for elegant individual servings.
• Extra creamy - Add a layer of ricotta or mascarpone cheese between each layer.

❄️ Storage & Reheating

Fridge: Store cooled leftovers in an airtight container in the fridge for up to 3-4 days.

Freezer: Freeze the unbaked or baked lasagna in a tightly wrapped dish for up to 2 months. Thaw overnight in the fridge before baking or reheating.

Reheating: Reheat individual slices in the oven at 350°F (175°C) for 15-20 minutes or in the microwave in short intervals. Add a splash of milk or broth to prevent drying out.

Tips for a perfect Vegetable Lasagna

Here are a few tips to take into consideration when making a veggie lasagna:

• Choose vegetables that pair well together, without overpowering each other.
• If you choose vegetables with delicate flavors, use only a white sauce as in this recipe. Otherwise, feel free to add tomato sauce.
• Add some cheese between the layers to make it a perfect comfort food.
• You can also add some protein like ham, bacon or fish to the vegetables.
• Be careful with the vegetables' cooking times. Cook them separately or start cooking first the ones that take longer to cook.
• As a yummy alternative, make the Lasagna with roasted vegetables.
• Make the white sauce from scratch.
  Check also this guide on How to easily make Béchamel Sauce (White Sauce) to read more about the homemade white sauce, or béchamel sauce.

If you like white Lasagne, check also my recipe for Artichoke and Mozzarella Lasagne or this Butternut Squash Lasagna with Italian Sausage, or even these Classic Spinach and Ricotta Cannelloni.

If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★

📖 RECIPE

Jessica Montanelli

White Lasagna with Mushrooms and Zucchini

5 from 2 votes

A vegetarian white Lasagna with the flavorful combination of zucchini and wild mushrooms. This is the kind of comfort food everybody loves.

Print Email Review

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

ServingsServings: 4 people

Ingredients Method Nutrition Notes

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x?

For the Lasagna

• ▢ 9 oz Lasagne sheets
• ▢ 2 Mozzarella
• ▢ 3-4 tablespoon Parmigiano Reggiano
• ▢ 5 oz Wild Mushrooms, sliced
• ▢ 14 oz Cremini Mushrooms, chopped
• ▢ 3 sprigs Thyme
• ▢ 2 cloves Garlic
• ▢ 2 tablespoon Red Wine
• ▢ 1 Zucchini, cubed
• ▢ EV Olive Oil
• ▢ Salt
• ▢ Black Pepper

For the White Sauce

• ▢ 2 tablespoon Butter
• ▢ 2 tablespoon Flour
• ▢ 4 cups Milk, room temperature
• ▢ Salt
• ▢ Black Pepper
• ▢ Nutmeg

Method

 

Make the White Sauce

1. In a large pan, melt the butter at medium heat (be careful not to burn it), add the flour and whisk until it becomes a thick paste.
2. After a few seconds, add the milk and keep whisking until the milk starts to simmer. Turn the heat to low and slowly keep whisking until the roux it's completely melted and the sauce starts to thicken.
3. When the sauce is thick enough to coat a spoon, season with salt, pepper and a pinch of nutmeg to taste. Remove from heat and set aside.

Cook the Vegetables

1. In a large pan, drizzle some olive oil and add the garlic, the thyme and the mushrooms. Sautè for about 10 minutes, until browned.
2. Add the red wine and let it evaporate, then season with salt and black pepper to taste. Add a few tablespoons of water if necessary and cook until they're soft.
3. Remove from the pan and set aside to cool down.
4. In the same pan, drizzle some olive oil and add the zucchini. Sauté for a few minutes, then season with salt and black pepper and add some water to the pan.
5. Cook until they become translucent. Remove from the pan and set aside to cool down.

Assemble the Lasagna

1. Pour a couple of tablespoons of white sauce on the bottom of a square 9x9" (23x23cm) baking dish with high borders.
2. Add a layer of lasagne sheets, another even layer of white sauce, then spread around the vegetables and top with a few chunks of mozzarella.
3. Repeat for 4-5 layers.
4. On the top layer, add some more mozzarella and finish with a layer of grated Parmigian Reggiano cheese, to make the crust.
5. Bake in the preheated oven at 180°C (350°F) for about 40 minutes.

Nutrition

Calories: 518 kcalCarbohydrates: 71 gProtein: 22 gFat: 16 gSaturated Fat: 9 gCholesterol: 43 mgSodium: 236 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

CourseCourse: Main Course

CuisineCuisine: Italian

Notes

• Cook off excess moisture from mushrooms by sautéing them until golden-this prevents a soggy lasagna.
• Use warm milk for the béchamel to prevent lumps and ensure a smooth, creamy sauce.
• Season each layer lightly as you build the lasagna to ensure balanced flavor throughout.
• Rest before slicing - Let the lasagna sit for 10-15 minutes after baking so it sets and holds together when serving.
• Make ahead friendly - Assemble a day in advance and bake when ready, or freeze unbaked for future meals.

Have you tried this recipe?

Let us know how it was and don't forget to share it!