Creamy, cheesy, and layered with garden-fresh vegetables, this White Sauce Zucchini & Spinach Lasagna is the perfect comfort dish with a wholesome twist. It features tender zucchini slices and wilted spinach tucked between silky sheets of pasta and drenched in a velvety white béchamel sauce. Unlike traditional tomato-based lasagna, this version offers a milder, more elegant flavor profile that highlights the freshness of the veggies and the richness of the cheese.

Whether you’re serving it for a cozy family dinner or looking to impress at your next potluck, this lasagna will not disappoint. It bakes beautifully, slices neatly, and offers all the comfort of classic lasagna while keeping it light and green-forward. A true showstopper for vegetarians and veggie-lovers alike.

Ingredients for the White Sauce Zucchini & Spinach Lasagna

Zucchini
Spinach
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Garlic
Butter
Flour
Whole milk
Nutmeg
Salt
Pepper
Lasagna noodles

How To Make the White Sauce Zucchini & Spinach Lasagna

Step 1: Prepare the Veggies

Begin by slicing the zucchini thinly, either with a mandoline or a sharp knife. Lightly salt them and let them rest for 10 minutes to draw out moisture. Pat them dry before using. If using fresh spinach, sauté it briefly in a pan with a touch of olive oil until wilted. If using frozen spinach, thaw and squeeze out excess water.

Step 2: Make the White Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute to form a roux. Gradually whisk in the milk, making sure no lumps form. Continue stirring until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat once creamy and smooth.

Step 3: Assemble the Layers

Preheat your oven to 375°F (190°C). In a greased baking dish, start by spreading a thin layer of white sauce. Lay down the first layer of noodles, followed by zucchini slices, spinach, dollops of ricotta, a sprinkle of mozzarella, and a spoonful of white sauce. Repeat the layers until you reach the top of the dish, finishing with noodles, sauce, and a generous topping of mozzarella and Parmesan.

Step 4: Bake to Perfection

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and bubbly. Let it rest for 10-15 minutes before slicing to help it set and serve cleanly.

Serving and Storing White Sauce Zucchini & Spinach Lasagna

This lasagna is best served warm, straight from the oven once it’s had a chance to rest and firm up. Garnish with fresh basil or a sprinkle of grated Parmesan for an extra layer of flavor and visual appeal. Pair it with a crisp green salad and a slice of garlic bread for a complete, satisfying meal.

Leftovers? You’re in luck. This dish keeps beautifully in the fridge for up to 4 days. Store in an airtight container and reheat in the oven or microwave. It also freezes well—wrap individual portions in foil and freeze for up to 2 months. Just thaw overnight and warm up when ready to enjoy.

Frequently Asked Questions

Can I make this lasagna ahead of time?

Yes! You can fully assemble the lasagna up to a day in advance. Just cover and refrigerate until ready to bake. Add 10 extra minutes to the baking time if starting from cold.

What can I use instead of ricotta cheese?

Cottage cheese or a blend of cream cheese and a little milk can substitute ricotta. It will still provide creaminess and hold the layers together.

Is it possible to make this gluten-free?

Absolutely. Use gluten-free lasagna noodles and substitute a 1:1 gluten-free flour blend for the white sauce. All other ingredients should already be gluten-free.

Can I add more vegetables?

Certainly! Mushrooms, bell peppers, or roasted eggplant would work great. Just make sure to pre-cook them to remove excess moisture.

How do I avoid watery lasagna?

Salt and pat dry the zucchini before layering, and be sure to drain the spinach well. Letting the lasagna rest after baking also helps set the layers and reduce moisture.

White Sauce Zucchini & Spinach Lasagna

Author: Kate Walton
Total Time: 52 minute
Yield: Serves 6-8

Print Recipe

Description

Creamy, herb-kissed, and filled with layers of zucchini, spinach, and rich white sauce, this lasagna delivers comfort food vibes with a fresh, green twist. Perfect for vegetarians and veggie-lovers looking to try something a little different from the classic tomato version.

Instructions

Prepare the Vegetables: Thinly slice zucchini, salt lightly, and let rest. Pat dry. Sauté or thaw and drain spinach.
Make the White Sauce: Cook butter and flour to make a roux, whisk in milk, season with salt, pepper, and nutmeg. Stir until thick and creamy.
Assemble the Lasagna: Layer white sauce, noodles, zucchini, spinach, ricotta, mozzarella; repeat layers and top with cheese.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15-20 more minutes until bubbly and golden.
Rest and Serve: Let sit 10-15 minutes before slicing. Garnish with fresh basil or Parmesan.

Prep Time: 3o minutes
Cook Time: 40-45 minutes
Category: Dinner