White Vegetable Lasagna

Ellen Whiteman

A delicious and creamy white vegetable lasagna that is gluten-free and vegetarian. This Italian-inspired dish is baked to perfection and loaded with cheesy goodness.

Signup to Dinnerfy to explore more

Sign up
🌾 Gluten Free
🥗 Vegetarian

20 mins

80 mins

Nutritional Value

Fats - 15g
Protein - 20g
Carbs - 30g


Total: 18Serves: 4
5 noodles lasagna noodles

cooked according to package directions and drained

2 tbsp olive oil
8 oz cremini mushrooms

thickly sliced

1 tbsp minced garlic
cooking spray
8 oz shredded Parmesan cheese

about 2 cups

1 cup heavy cream
1/4 cup fresh basil leaves

loosely packed, chopped, plus 1 tablespoon leaves for garnish

1 tbsp garlic salt
1 tsp kosher salt
2 tsp freshly ground black pepper
24 oz small-curd cottage cheese

one 24-ounce tub

16 oz whole-milk ricotta
3 large eggs
2 medium zucchini

sliced into 1/6-inch-thick ribbons with a vegetable peeler

2 medium yellow squash

sliced into 1/8-inch-thick ribbons with a vegetable peeler

18 slices deli slices mozzarella cheese
12 oz shredded Italian five-cheese blend

about 3 cups


Step 1 : 

Cook the noodles according to the package directions. Drain.

Step 2 : 

Heat a large saute pan over medium-high heat. Add the olive oil, mushrooms, and garlic and sauté until the mushrooms are tender and just starting to brown, about 5 minutes. Remove from the heat and set aside to cool for at least 5 minutes.

Step 3 : 

Preheat the oven to 350°F. Spray a deep lasagna pan (9 × 13 × 3 inches) with cooking spray.

Step 4 : 

In a large bowl, combine the Parmesan, cream, chopped basil, garlic salt, kosher salt, pepper, cottage cheese, ricotta, and eggs. Mix well, then stir in the mushrooms.

Step 5 : 

Spread ½ cup of the cheese/mushroom mixture to cover the bottom of the lasagna pan.

Step 6 : 

Make the following layers: 5 noodles, 2 cups of the cheese/mushroom mixture, half of the zucchini and squash, 6 mozzarella slices, and 1 cup Italian cheese blend.

Step 7 : 

Repeat step 6.

Step 8 : 

Top with a final layer of 5 noodles, 2 cups of the cheese/mushroom mixture, 6 mozzarella slices, and 1 cup Italian cheese blend.

Step 9 : 

Cover the pan with foil. Bake for 1 hour, then remove the foil and bake until the top is browned, about 20 minutes longer.

Step 10 : 

Sprinkle with the basil and serve.

Step 11 : 

Store, covered, in the refrigerator for 3 to 5 days.

User Ingredient

User Instructions