Sausage Vegetable White Sauce Lasagna is a rich, decadent and delicious dinner that is ideal for meal prep as it freezes beautifully and is always a family favorite. Who can resist a rich creamy cheese sauce with flavorful vegetables and spicy sausage. This lasagna with white sauce recipe is a family favorite. My guys love this recipe.
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This Sausage Vegetable White Sauce Lasagna is pure indulgence. Nothing says comfort food like lasagna. All those layers of pasta and cheese just melding together into a pure deliciousness. It’s truly one of the best vegetable lasagna with white sauce recipes I’ve tried. The spiciness of the sausage adds such amazing flavor.
We love this recipe because it’s easy to make. This recipe is layers of lasagna sheets with a creamy white sauce and packed with lots of veggies. This recipe uses jarred white sauce but you can make your own. I’ve included a link below. You can also make this into a cheesy vegetarian lasagna. I’ve provided some tips and variations below.
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What We Love About This Easy Vegetable Lasagna Recipe
Vegetable Lasagna is always popular. Making it with a creamy white sauce really ups the amazing flavor of this dish and truly makes it decadent. The main difference between alfredo sauce and bechamel sauce is the addition of cheese. Here is a little history of this rich cream sauce.
- 25 Minute Prep: This meal is a great Sunday dinner or freezer meal.
- Easy Ingredients: All found in pantry or fridge. You can use homemade sauce or jar sauce.
- Family Friendly: This tasty meal is a wonderful way to get your family to eat their vegetables.
- Adaptable: Can make the vegetable lasagna in white sauce low-carb, meat free, dairy free, etc…
Ingredient Notes
- Sausage This is optional, you can add meat or just make a vegetarian version of this dish.
- Vegetables: Garlic, onion, roasted red peppers and spinach. Or, try adding another vegetable that you want, such as zucchini.
- Sauce: Jarred alfredo sauce is great in this recipe or make your own homemade white sauce, such as this Easy Alfredo Sauce.
- Noodles: We used regular lasagna noodles. You can also use the no-cook variety.
Variations and Substitutions for Veggie Lasagna
- Sausage – There are so many great varieties of different sausage to make this lasagna unique.
- Noodles – Try using a gluten-free lasagna noodle, spinach noodle or a lentil or protein noodle for this dish.
How to Make Vegetable Lasagna with White Sauce
These are the basic steps for making vegetable lasagna in white sauce. Please refer to the recipe instructions in the recipe card below for more detailed instructions and nutrition information. Check Instagram, Facebook and Twitter for more. This
STEP 1: BROWN
To make lasagna with sausage and vegetables, first, boil lasagna noodles in a pot of salted water. You can use uncooked lasagna noodles, as long as they are the oven ready lasagna noodles. Then, in a large skillet, brown sausage over medium heat. Remove sausage from skillet and drain all but 1 tablespoon of drippings.
STEP 2: SAUTE
Make the cooked vegetable mixture – add onion and garlic and sauté until tender, about 2-3 minutes. Stir in sausage, red peppers and wine. Bring to a boil; reduce heat and simmer, uncovered, until the liquid is reduced by half – about 5 minutes.
STEP 3: MIX
Meanwhile, in a large bowl, stir in the spinach, ricotta and next 3 ingredients.
STEP 4: LAYER
Spread 1 cup of the sauce on the bottom of a greased 13x9x2 baking dish. Add a layer of noodles (I used four) on top of the sauce. Putting a cup of the white sauce in the bottom prevents the lasagna from being dry on the bottom. Spread half of the vegetable mixture on top of the noodles and then layer half of the sausage mixture on top.
Top with 1 cup of mozz. Continue layering the lasagna. Spread the remaining sauce, add another layer of noodles, the remaining spinach mixture, sausage mixture and top with remaining noodles.
STEP 5: BAKE
Top with remaining cheeses. Cover and bake lasagna at 350° for 1 hour, uncovering during last 15 minutes of baking. Let stand 15 minutes before serving.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This recipe is a a great make ahead meal. You can assemble the lasagna on a day when you have time and then bake it off when you’re ready to eat it.
HOW TO STORE THIS RECIPE
Wrap the white veggie lasagna well with aluminum foil or plastic wrap and keep in the refrigerator or place in an airtight container.
HOW TO FREEZE THIS RECIPE
You can easily freeze uncooked lasagna for later. Be sure to cover the lasagna tightly and place in the freezer for up to six months.
HOW TO REHEAT THIS RECIPE
Thaw in the refrigerator overnight or place in the microwave to thaw. Then bake in the oven at 375 degrees F, cover with foil and bake it in the oven until the internal temperature reaches 160°. All the lasagna to cool for about 15-30 minutes before cutting into it.
Frequently Asked Questions for Making the Best Vegetable Lasagna
Omit the sausage and use tofu or beyond meat substitute for the sausage.
Of course, use a marinara sauce or a vodka sauce for this recipe. It will be amazing.
Sure, make one for dinner and freeze one for a future meal or use for a party. It will be a big hit.
Always start with the sauce, this will keep the noodles from sticking.
Lasagna made with vegetables can get watery as the water from the veggies is released during cooking. The best way to keep vegetable lasagna from becoming watery is drain as much liquid from the vegetables as possible. You really need to squeeze out the excess water from the spinach before adding it to the mixture.
Expert Tips for Making This Lasagna with White Sauce Recipe
- Add different Vegetables: Use what you like, mushrooms, artichokes, broccoli or carrots are all wonderful in vegetable lasagna. You can also use fresh spinach in place of frozen.
- Meat: Sweet sausage, hot sausage or even try a turkey or chicken sausage in this white lasagna recipe. You can even use ground beef if you wish,
- Cheese: Mascarpone cheese, cottage cheese or asiago are all great alternatives.
- Low Calorie: Lower the calories and fat by using fat free versions of the ingredients.
What to Serve with This Recipe
Sausage Vegetable White Sauce Lasagna
Ingredients
- 1 ½ pounds Italian sausage, casings removed and discarded
- 4 cloves large garlic, chopped
- 1 medium onion, chopped
- 1 cup roasted red peppers, drained and chopped
- ½ cup white wine, or chicken broth
- 10 ounces chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 large egg, lightly beaten
- 34 ounces Alfredo sauce, Jars or homemade
- 12 lasagna noodles, uncooked
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, brown sausage over medium heat.
- Remove sausage from skillet and drain all but 1 tablespoon of drippings.
- Add onion and garlic and saute until tender, about 2-3 minutes.
- Stir in sausage, red peppers and wine.
- Bring to a boil; reduce heat and simmer, uncovered, until the liquid is reduced by half – about 5 minutes.
- Meanwhile, in a large bowl, mix together spinach, ricotta and next 3 ingredients.
- Spread 1 cup Alfredo sauce in a greased 13x9x2 baking dish.
- Layer four lasagne noodles on top of the sauce.
- Spread half of the spinach mixture on top of the noodles and then layer half of the sausauge mixture on top.
- Top with 1 cup of mozzarella.
- Repeat layers – sauce, noodles, spinach mixture, sausage mixture, noodles.
- Top with remaining mozzarella cheese and Parmesan cheese.
- At this point it can be refrigerated overnight. Let stand at room temperature 30 minutes before baking.
- Cover and bake at 350° for 1 hour, uncovering during last 15 minutes of baking. Let stand 15 minutes before serving.
Expert Tips
- Add different Vegetables: Use what you like, mushrooms, artichokes, broccoli or carrots are all wonderful in vegetable lasagna.
- Meat: Use a sweet sausage, hot sausage or even try a turkey or chicken sausage in this white lasagna recipe.
- Cheese: Mascarpone cheese, cottage cheese or asiago are all great alternatives.
- Low Calorie: Lower the calories and fat by using fat free versions of the ingredients.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
This recipe sound delicious and I will be making it very soon. However, I would like to know if it can be frozen before baking, thawed for two days and then baked. Thanks.
Absolutely. Freezing is a great prep ahead option for the lasagna.
I just made this for company tonight and I didn’t follow the instructions to the exact measurement but it turned out great! I substituted yellow bell pepper for the red, and made a white sauce from a butter & flour rue with milk, I also just added my chicken broth to deglaze the pan and threw my chopped spinach into the broth to cook, then added the cooked sausage, onion and pepper back in then the cream sauce to that, I then layered the sauce on the bottom of the casserole dish and the next layer after noodles was my egg, cheeses(parmesan and mozzarella) and cottage cheese (instead of ricotta cheese) mixture, then noodles, more sauce, noodles and mozzarella as a topping! I then baked it immediately, It turned out great! Thanks!
I’m so glad you enjoyed it! Thanks for sharing your alterations with us!
I made this over the weekend & it was absolutely fantastic! I found the instructions very easy to follow as well 😉
I’m so glad you enjoyed it! 🙂
This looks so yummy. Can’t wait to try it!
Have it in the oven as I leave a comment.. I will let you all know how it came
It came out great. Amazing flavor.. It’s definitely a keeper
I’m so glad you liked it!! Thanks for reporting back! 🙂
Thanks for reporting back! 🙂
Can I substitute roasted tomatoes for the bell peppers?
Sure! This recipe is very flexible to your tastes.
Hi, just want to clarify that noodles are not boiled? Place dry noodles straight from package during the layering process? Thanks!
Yes — if you use no-boil noodles.
Where do I add the sausage sauce juice?? What does next three ingredients mean?? It would of been nice to know that it had to be refrigerated overnight. We are now dinnerless
I’m sorry you had trouble with this recipe. It’s always recommended that you read the entire recipe before you begin cooking so you’re clear about what’s involved. Here’s some clarification…Step 9 explains what to do with the sausage mixture. “Next 3 ingredients” refers to the next 3 ingredients in the ingredient list (salt, pepper and egg). Lastly, this recipe does NOT have to be refrigerated overnight. Step 13 states that you CAN refrigerate it overnight if you WANT to. You don’t HAVE to. It can be baked immediately after assembling it. Again, sorry for your troubles.
This recipe doesn’t tell you when to add the Alfredo sauce. Thanks
Step 7 mentions the Alfredo sauce….it’s part of the layering process. Use it like you would use marinara sauce in a traditional lasagna.
Please let me know where the Alfredo Sauce is added…i am planning to make this meal Friday … I have purchased the ingredients
Step 7 mentions the Alfredo sauce. It’s part of the layering process. 🙂
I wanted to make this recipe this weekend. It looks fabulous! However, it only mentions using one cup of Alfredo Sauce on the bottom of the pan. The recipe calls for 2 17oz jars of sauce….Where does the other sauce go in the recipe besides the bottom?