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Shorter days, a chill in the air, leaves falling, big sweaters—isn’t this the time of year that you just crave cozy, comfort food?
You may crave this comfort food but you may not want all the discomfort that comes afterward. The bloat, lethargy, feeling like you just ate a brick, and the guilt, oh the guilt!
Have you always just assumed that cozy, comfort food automatically came with all of these issues? It’s like it’s an unavoidable trade-off. An unspoken rule that we just accept?
Do not fear, this cozy, comforting vegetable lasagna in white sauce will poke holes in that belief.
Imagine a Sunday in the fall. It’s mid-afternoon and you’ve already slipped into pajama pants and a big sweatshirt, having gotten most of what you planned to do out of the way.
You want a family meal that everyone will love (even if it does include vegetables!), a meal that feels as cozy as you do right now. This roasted vegetable lasagna in white sauce is just the thing!
Vegetable lasagna, with roasted, fresh fall vegetables and creamy, garlicky white sauce just bubbling away as the noodles slightly crisp around the edges and the flavors of oregano, thyme, garlic, and Italian seasoning mesh together in perfect harmony.
vegetable lasagna in white sauce: comfort food, minus the discomfort afterward
When you think of comfort food, what do you think of? I know I think of foods that are high in calories or carbs. Foods that I inhale fast and then feel overly full and anything but comfortable.
This vegetable lasagna in white sauce allows you the nostalgia and joy that comes from pasta dinners but in a healthier way so you can walk away from the table feeling good.
This lasagna is loaded with nutrients: fiber, protein, healthy fats and whole grains. Plus, I’ve offered suggestions below on some alternative dairy products which are easier to digest.
what are the best noodles to use for vegetable lasagna in white sauce?
My favorite noodles to use are Jovial’s organic brown rice noodles. One box will give you 12 sheets which is what you need for this recipe (enough for a 9×13 dish). Aaaaand, you do not have to cook them ahead of time (yay).
Here’s a lot more good news: they’re loaded with whole grains, they work with any sauce and they’re free of gluten, milk, eggs, wheat and many other things.
Unlike traditional white flour lasagna noodles, these noodles have nutrients such as fiber and protein.
Another option that works well are Explore Cuisine green lentil lasagna. My family had absolutely no idea when I substituted these noodles for traditional ones (nor did they when I used the brown rice noodles above).
These noodles have similar benefits to the brown rice noodles but with even more protein and fiber.
If you’ve never tried either of these, I encourage you to do so, I think you’ll be very pleasantly surprised!
what herbs to use for vegetable lasagna
The herbs in this lasagna add incredible Italian flavors. The recipe calls for fresh herbs or herb pastes but you can use dried if that’s all you have.
The typical rule of thumb for substituting dried herbs for fresh is 1 teaspoon of dried to 1 tablespoon of fresh herbs.
I enjoy using Nature’s Promise stir-in herb pastes where I can (found near the fresh herbs in the produce isle of your local grocery store). They last longer that fresh herbs and there’s less chopping.
staying away from dairy? here are some suggestions:
I try to minimize my dairy intake these days. I find I’m not able to digest it like I used to (I completely break-out and at 45 yrs. old, I’m so over break-outs!)
If you try to limit your dairy intake, I have some suggestions for you.
Instead of parmesan cheese, try using grated pecorino romano which is made from sheep’s milk versus cow’s milk. Typically sheep’s milk cheese is easier to digest than cow’s milk.
Note, you’ll want to use about 1/3 less of it because it does have a stronger flavor profile and is saltier and tangier than parmesan cheese.
Another option to try is fresh buffalo mozzarella (mozzarella di bufala) which is made from the milk of water buffalo versus cow’s milk. The only negative is that it’s more expensive and sometimes hard to find (Whole foods and Wegmans carry it). But, if you’re craving mozzarella and can’t have the traditional version, this is a great option.
You can choose to omit the mozzarella all together and this veggie lasagna will still be delicious!
how to make vegetable lasagna in white sauce
I definitely save my lasagna making for the weekends because it does take a little longer (but so worth it). To save time, you can easily prep the roasted veggies andahead of time and refrigerate until it’s time to assemble the vegetable lasagna.
Here are the steps:
- Prep & cut veggies and herbs (onions, garlic, peppers, zucchini, thyme, oregano)
- Prep and roast vegetables in the oven (zucchini, peppers, garlic)
- Sauté onions on the stove top. Add canned tomatoes, herbs, salt and spinach. Simmer. Put aside.
- Make the white sauce starting with a roux, then add milk of choice, broth, nutmeg, thyme, garlic cloves, salt and parmesan cheese.
- Add a spoonful of the on the bottom of the pan,
- Layer 4 noodles.
- Layer 1/3 of the white sauce, veggies, 1/2 of the and parmesan cheese
- Repeat steps 2 and 3 once.
- Top the lasagna off with a 3rd layer of noodles, the remaining 1/3 white sauce and parmesan cheese.
- Cover and place in the oven for 50 minutes.
- Take the tin foil off, add mozzarella cheese and cook for 15 more minutes.
other cozy, healthy dinners:
- the only Italian stuffed peppers you’ll ever need
- beef lo mein (paleo, keto, whole30 variations)
- cozy butternut squash noodles with chicken and stunning cream sauce
- ribollita soup
- amazing chicken sausage pasta in easy tomato sauce
6 servings per container
- Amount Per ServingCalories375
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 7.1g 29%
- Sugars 6.6g
- Protein 20.3g 41%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Lastly, if you make this vegetable lasagna with white sauce be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
what if you could…
enjoy desserts without feeling guilty afterward?