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Pioneer Woman White Vegetable Lasagna

Pioneer Woman White Vegetable Lasagna - recipe card
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This creamy, comforting white vegetable lasagna features layers of al dente noodles, a rich béchamel sauce, and a medley of sautéed zucchini, yellow squash, mushrooms, and spinach. The combination of ricotta, mozzarella, and Parmesan creates a decadent yet balanced dish that’s perfect for a family dinner or a special gathering.

Ingredients

Scale
  • 12 lasagna noodles (about 12 oz / 340 g)
  • 2 tablespoons unsalted butter
  • 1 cup onion, finely diced (about 1 medium onion)
  • 3 cloves garlic, minced
  • 2 cups cremini mushrooms, thinly sliced (about 8 oz / 225 g)
  • 1 medium zucchini (about 8 oz / 225 g), sliced into 1/4-inch rounds
  • 1 medium yellow squash (about 8 oz / 225 g), sliced into 1/4-inch rounds
  • 5 oz fresh spinach
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 teaspoon ground nutmeg
  • 1 cup full-fat ricotta cheese (about 8 oz / 225 g)
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese (about 8 oz / 225 g)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Cook the lasagna noodles according to package instructions until just al dente, usually 8-10 minutes. Drain, rinse with cool water, and lay them flat on a baking sheet in a single layer to prevent sticking. Set aside.
  2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic, making sure not to brown the garlic.
  3. Increase the heat to medium-high and add the sliced mushrooms. Spread them evenly in the pan and cook without stirring for 3-4 minutes until they release their moisture and begin to brown. Stir and continue cooking for another 3-4 minutes until all liquid has evaporated and mushrooms are golden.
  4. Add the zucchini and yellow squash slices to the skillet. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender but still hold their shape. They should be just cooked through — not mushy.
  5. Add the fresh spinach to the skillet. Cook for 2-3 minutes, stirring constantly, until the spinach wilts completely. Remove the skillet from heat and set aside. This vegetable mixture will be your filling, so taste and adjust seasoning if needed.
  6. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This roux should be pale and not browned — it will thicken your sauce.
  7. Slowly pour the warmed milk into the roux while whisking continuously. Bring the mixture to a gentle simmer over medium heat, whisking often. Cook for 5-7 minutes until the sauce has thickened and coats the back of a spoon. Remove from heat and stir in the nutmeg, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  8. In a small bowl, combine the ricotta cheese, beaten egg, and 1/4 cup of the grated Parmesan. Mix until smooth and set aside. This mixture will add a creamy, rich layer to your lasagna.
  9. Now assemble the lasagna. Spread 1/2 cup of the white sauce on the bottom of a 9×13-inch baking dish. Lay 3 lasagna noodles over the sauce, slightly overlapping. Spread 1/3 of the ricotta mixture over the noodles, then layer with 1/3 of the vegetable mixture, and sprinkle with 1/3 of the shredded mozzarella. Drizzle 1/2 cup of the white sauce over the top.
  10. Repeat the layering process two more times: noodles, ricotta, vegetables, mozzarella, and white sauce. Finish with the remaining 3 noodles, then pour the remaining white sauce over the top, spreading it evenly to cover the noodles completely.
  11. Sprinkle the remaining 1/4 cup Parmesan and the remaining shredded mozzarella over the top. Cover the baking dish with aluminum foil — make sure the foil doesn’t touch the cheese (spray it with oil to prevent sticking).
  12. Bake the lasagna in the preheated oven for 35 minutes covered. Then remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly and the edges are slightly caramelized. Insert a knife into the center to check if it’s hot throughout; it should steam when pulled.
  13. Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. This resting period is crucial — it allows the layers to set and makes for clean, neat pieces. Garnish with chopped parsley before serving.

Notes

Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the lasagna completely but do not bake; wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking. To reheat single portions, microwave on high for 2-3 minutes, or place in a 350°F (175°C) oven for 15-20 minutes until heated through. Add a splash of milk over the top before reheating to restore creaminess.

Nutrition

Keywords: white lasagna, vegetable lasagna, no tomato lasagna, creamy lasagna, Pioneer Woman, Italian-American, béchamel, vegetarian lasagna, baked pasta, weeknight dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-white-vegetable-lasagna-recipe/