Overhead picture of a vegetable white lasagna

White Lasagna with Mushrooms and Zucchini

A vegetarian white Lasagna with the flavorful combination of zucchini and wild mushrooms. This is the kind of comfort food everybody loves.
Course Main Course
Cuisine Italian
Keyword comfort food, italian recipes, vegetarian lasagna
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


For the Lasagna

  • 250 g (9 oz) Lasagne sheets
  • 2 Mozzarella
  • 3-4 tbsp Parmigiano Reggiano
  • 150 g (5 oz) Wild Mushrooms sliced
  • 400 g (14 oz) Cremini Mushrooms chopped
  • 3 sprigs Thyme
  • 2 cloves Garlic
  • 2 tbsp Red Wine
  • 1 Zucchini cubed
  • EV Olive Oil
  • Salt
  • Black Pepper

For the White Sauce

  • 30 g (2 tbsp) Butter
  • 30 g (2 tbsp) Flour
  • 1 lt (4 cups) Milk
  • Salt
  • Black Pepper
  • Nutmeg


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 warm milk and keep whisking until the milk starts to boil. 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 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.