Out of all the possible vegetable combinations with which you can make a vegetable Lasagna, this one has always been my favorite. Zucchini and mushrooms are a perfect pairing. They go perfectly with white sauce, with cheese, with pasta. Just perfect.
Just like most of my recipes, this wasn't really planned. I don't think planning is part of the Italian cooking mind. It all starts with one or two ingredients. In this case, it was a box of fresh wild mushrooms. A mix of chanterelles, oyster, cremini and enoki.
From this ingredient, I started evaluating what would be the best dish to make. I was craving a piping hot dish of creamy Lasagna with a crispy crust so I quickly made the choice. The option of making a sauce for risotto, steak or pasta was also taken into consideration, but it didn't beat the Lasagna.
Now that the dish was chosen, I had to think about how to elaborate it. Do I make it only with mushrooms? Should I add another vegetable? Do I add some meat? In the end, I decided to go with a classic pairing, zucchini and mushrooms, and it was a winner.
How to make the perfect Vegetable Lasagna
I always loved making vegetable Lasagne. It's an easy and delicious alternative to the classic recipe and I love trying different combinations of veggies. The result is always different but always yummy.
Here are a few points 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 my recipe of Classic Cannelloni, to read more about the homemade white sauce, or béchamel sauce.
If you like white vegetarian Lasagne, check also my recipe for Artichoke and Mozzarella Lasagne.
White Lasagna with Mushrooms and Zucchini
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
- Black Pepper
For the White Sauce
- 2 tablespoon Butter
- 2 tablespoon Flour
- 4 cups Milk, room temperature
- Black Pepper
Make the White Sauce
- 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.
- 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.
- 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
- In a large pan, drizzle some olive oil and add the garlic, the thyme and the mushrooms. Sautè for about 10 minutes, until browned.
- 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.
- Remove from the pan and set aside to cool down.
- 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.
- Cook until they become translucent. Remove from the pan and set aside to cool down.
Assemble the Lasagna
- Pour a couple of tablespoons of white sauce on the bottom of a square 9x9" (23x23cm) baking dish with high borders.
- 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.
- Repeat for 4-5 layers.
- On the top layer, add some more mozzarella and finish with a layer of grated Parmigian Reggiano cheese, to make the crust.
- Bake in the preheated oven at 180°C (350°F) for about 40 minutes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Super tasty! The only confusing thing is there isn’t a specific amount of cheese, but it was easy to adapt 🙂
Since there’s no mention of cooking the noodles, do you recommend using oven ready noodles, or do you just partly boil them “off screen”?
Jessica - Cooking my Dreams
Thank you Megs, I'm glad you liked it! 🙂 Since there is abundant sauce and a long cooking time, I use dried Lasagna sheets, and they always turn out well cooked. But if you want to reduce the cooking time, or want to be extra sure the pasta will cook through, you can either use fresh pasta or partly cook the dried pasta 2-3 minutes before assembling the Lasagna. 🙂