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A freshly baked lasagna made with a classic lasagna recipe, served in a white dish with a cheesy, bubbly topping.

Easy Vegetarian Lasagna with Creamy Béchamel (No Ricotta!)

A comforting and hearty vegetarian lasagna recipe that skips the ricotta, relying instead on a rich and creamy béchamel sauce combined with flavorful sautéed vegetables and plenty of cheese. Perfect for a satisfying family meal!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Béchamel Sauce:
  • 4 tbsp unsalted butter melted
  • 4 tbsp all-purpose flour
  • 4 cups milk whole or 2%, warmed
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • Pinch nutmeg ground
For the Vegetable Filling:
  • 2 tbsp olive oil extra virgin
  • 1 onion medium, finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1 zucchini medium, diced
  • 1 bell pepper any color, diced
  • 5 oz spinach fresh, roughly chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Assembly:
  • 24 oz marinara sauce good quality, store-bought or homemade
  • 12-14 lasagna noodles no-boil
  • 8 oz mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated, plus more for serving

Equipment

  • Large Skillet
  • Large saucepan
  • 9x13 inch baking dish
  • Whisk
  • Cutting Board
  • Knife

Method
 

Prepare the Béchamel Sauce:
  1. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking constantly until the sauce thickens to a creamy consistency, about 5-7 minutes. Stir in salt, pepper, and nutmeg. Remove from heat and set aside.
Sauté the Vegetables:
  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the sliced mushrooms, diced zucchini, and diced bell pepper to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are tender and any liquid from the mushrooms has evaporated. Stir in the fresh spinach, salt, and pepper. Cook until the spinach wilts, about 2-3 minutes. Remove from heat.
Assemble the Lasagna:
  1. Preheat oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
  2. Place a single layer of no-boil lasagna noodles over the sauce, breaking them if necessary to fit.
  3. Spread about 1/3 of the remaining marinara sauce over the noodles. Follow with about 1/3 of the sautéed vegetables.
  4. Spoon about 1/3 of the béchamel sauce over the vegetables, spreading it gently. Sprinkle with about 1/3 of the shredded mozzarella and 1/3 of the grated Parmesan cheese.
  5. Repeat layers: noodles, marinara, vegetables, béchamel, mozzarella, Parmesan. Do this one more time, ending with a final layer of noodles.
  6. Pour any remaining marinara sauce over the top layer of noodles. Finish with the remaining béchamel sauce, ensuring it covers the noodles well to prevent them from drying out. Sprinkle generously with the remaining mozzarella and Parmesan cheese.
Bake the Lasagna:
  1. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  2. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and golden brown.
Rest and Serve:
  1. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes for cleaner slices.

Notes

For an extra layer of flavor, you can add a pinch of dried oregano or basil to the vegetable filling.
If you prefer a thicker lasagna, you can add some finely chopped carrots or eggplant to the vegetable mix.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
Ensure your béchamel sauce is not too thick; it should be pourable but creamy. If it gets too thick, you can thin it with a little warm milk.