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Frozen Vegetable Lasagna With White Sauce

The easiest way to use all of your frozen vegetables is by making this delicious Frozen Vegetable Lasagna with White Sauce. Bechamel sauce, lasagna noodles, and frozen vegetables are included to create this cheesy, vegetarian and healthy lasagna recipe.

If you have any questions About The Recipe, please feel free to leave us a comment.

What Is Frozen Vegetable Lasagna With White Sauce

Vegetable Lasagna with White Sauce is a simple lasagna recipe made with frozen vegetables like spinach, onion, celery, corn, etc, and white sauce. I chose to use frozen vegetables in this lasagna because many people don’t have time to go shopping for fresh vegetables. If you still have frozen vegetables in your freezer, pull them out and start making this delicious lasagna.

What Is The White Sauce In Lasagna Made Of? Bechamel sauce is what is used for the white sauce in this vegetable lasagna. The butter, flour, and milk that make up the sauce’s foundation are the three main ingredients.

Frozen Vegetable Lasagna With White Sauce
Frozen Vegetable Lasagna With White Sauce

How Long To Bake Vegetable Lasagna Bake Lasagna

In general, we bake vegetables lasagna for around 45 minutes at 350°F. The first 25 min are baked covered with aluminum foil and the last 20 min uncovered.

How Do You Keep Vegetable Lasagna From Being Watery?

You may avoid a watery veggie lasagna by cooking the vegetables first. 

Additionally, the cooked veggies need to have as much moisture drained from them as possible. 

The most convenient method I have found is to use paper towels and squeeze off the liquid. 

When You use frozen veggies make sure to thaw them well before start cooking.

Best Methods for Defrosting Frozen Vegetables

  • Thaw in the Refrigerator: As with most foods, frozen vegetables can be thawed in the refrigerator. This will takes about 24 hours until completely thawed. you can thaw the frozen veggies ahead and cook the lasagna the next day.
  • Thaw in the Microwave: If time is short, thaw frozen vegetables in the microwave. Bruning recommends using defrost or a lower power level to minimize hot patches and frozen food. “Stop the microwave every 30 to 60 seconds and stir the veggie,” adds Bruning. Before using your microwave to thaw frozen food, Goldfield recommends reading the manufacturer’s instructions. “Microwaved veggies leak water quickly, leaving them limp and unappealing,” he says.
  • Thaw In The Warm Water: Frozen vegetables can be quickly and easily thawed in warm water, usually in under three hours. 

Always use warm water to defrost frozen vegetables, rather than boiling water, which will actually cook them.

  • Cook from Frozen: Yes, you can cook frozen vegetables directly, but it will take much longer than usual, may hurt the vegetables, and there is some chance of burning them. Imagine If you try to cook frozen Spanish and then add frozen broccoli, you’ll end up with burned spinach and you will not cook the broccoli. Therefore, we recommend avoiding this technique for making lasagna.

Frozen Vegetable Lasagna With White Sauce Ingredients

  • Vegetable Oil: The veggies will be sautéed in this. Since butter is used in the sauce, I find that vegetable oil works best when frying the veggies to prevent the lasagna from being heavy taste.
  • Frozen Vegetables:  we will be using a variety of frozen vegetables, including frozen spinach, broccoli, zucchini, and corn. It’s the ideal combo to help you make it through the summer harvest. If you like, you can use yellow squash in place of the zucchini in this recipe. Because I am aware that a large number of people do not have the time to go and find fresh vegetables, I made this lasagna with frozen vegetables instead, and it will taste so delicious.
  • Seasonings: This lasagna has a great deal of flavor thanks to the use of onion, garlic, dried parsley, onion powder, Italian seasoning, fine sea salt, and powdered black pepper.
  • Butter: This is the fact that we’ll be using to make the thick white sauce. Because the butter contributes so much flavor to the sauce, I would not recommend replacing it with oil in this recipe. You are free to substitute butter with any other ingredient in this white sauce if you so choose. Learn more about using butter as a substitute for white sauce here.
  • Flour: We’re making a white sauce, and this flour is the thickening we’re using. When combined with melted butter, it creates a golden roux that prevents lumps from forming when flour and milk are whisked together to make a sauce.
  • Milk:  Our white sauce starts with milk. Since it will be heated, whole milk is the better choice. You can risk a crumbly sauce if you use skim milk in your recipe.
  • Cheese: We’ve mixed cottage cheese, parmesan, and mozzarella into this lasagna for a cheesy, melty, and savory finish. It’s impossible to make the perfect veggies lasagna without a blend of three types of cheese: soft, firm, and stretchy. If you prefer ricotta to cottage cheese, that’s fine.
  • Lasagna Noodles: You’ll want to use lasagna noodles that are already cooked and ready to bake. Be sure to follow the directions on the package when preparing them before you start on the lasagna. The lasagna usually takes about 11 to 15 min to be perfectly boiled.
Frozen Vegetable Lasagna With White Sauce
Frozen Vegetable Lasagna With White Sauce

How To Make Frozen Vegetable Lasagna With White Sauce

  • First, you need to thaw your frozen veggies, in the warm water for about 2 hours or less before starting to prepare the Lasagna filling.
  • Once the frozen spinach is thawed and becomes soft, heat about 2 tbsp vegetable oil and stir fry the Spanish for about 3 min.
  • When it is done cooking, move it to a bowl lined with paper towels to soak up any remaining liquid.
  • In the same pan, heat 1 tablespoon of vegetable oil and sauté the onions until they are transparent but not browned, which should only 2 minutes. Add the garlic and fry until it releases its aroma then add the broccoli for a few minutes.
  • Add in the corn (make sure the corn is thawed well and not frozen), zucchini, and season with salt and pepper to taste.
  • After a few minutes of frying, remove the paper towel from the bowl and add the spinach to the pan. The liquid should be drained out of the vegetable mixture as much as possible, so transfer it to the bowl lined with paper towels.
  • After the vegetables have been rinsed, carefully remove the paper towel, and then combine the cottage cheese and the vegetables in a bowl.
  • In a skillet, start by melting the butter and following that by sprinkling flour over the butter. Stirring will help blend the ingredients and create a blonde roux.
  • Add in the milk while whisking constantly. Stir in the dried parsley, onion powder, Italian seasoning, ground black pepper, and some of the parmesan cheese. 
  • Bring to a simmer, and let it simmer while stirring until the sauce has thickened and reached a uniform consistency.
  • Grease your casserole with some melted butter or vegetable oil, then spread a layer of the white sauce on the bottom. Follow that with a layer of boiled lasagna noodles.
  • Add a layer of the cooked vegetable mixture, then top with a layer of mozzarella cheese over the vegetables. Make sure to cover all the vegetable mixture with the cheese.
  • After that, spread the more white sauce and sprinkle some more cheese on top. Noodles should be used as the final layer on top.
  • Sprinkle the leftover white sauce, mozzarella, and Parmesan cheese over the noodles. 
  • Cover the baking dish with aluminum foil and place it in the preheated oven (375°F). 
  • Bake for 20 minutes, then carefully remove the aluminum foil and bake uncovered for another 25 minutes until the top is golden brown. 
  • Remove from the oven and let it cool for about 10 to 15 minutes before serving. 

Frozen Vegetable Lasagna With White Sauce Nutrition Facts

Portion Size 298 g

  • Calories 435
  • Total Fat 23g
  • Saturated Fat 7.2g
  • Cholesterol 30mg
  • Sodium 915mg
  • Total Carbohydrate 44g
  • Dietary Fiber 4.8g
  • Sugar 5.2g
  • Protein 15g

How To Store Frozen Vegetable Lasagna With White Sauce

  • In The Fridge: Store any leftover vegetable lasagna in the fridge using glass containers. Make sure that the lasagna is cool enough before placing it in the fridge; Properly stored vegetable lasagna will last in the fridge for 3 to 4 days.
  • In The Freezer: You can easily freeze leftover vegetable lasagna, and it will stay good for up to three months. The best way is to put each piece of leftover lasagna in a freezer bag and write the date on it so you don’t forget to put it in the freezer.
Frozen Vegetable Lasagna With White Sauce
Frozen Vegetable Lasagna With White Sauce

How To Reheat Frozen Vegetable Lasagna With White Sauce

Reheat In The Oven:

  1. Preheat the oven to 350°F.
  2. Place leftover Vegetable Lasagna into a baking sheet covered with foil.
  3. bake for 20 min or until it reaches 165°F.
  4. Remove the foil and you can top with some cheese and bake again for 10 min until melting all the cheese.
  5. Serve and enjoy.

Reheat In The Microwaves:

  1. Divide the leftover vegetable lasagna into medium-size servings.
  2. Place each serving in the microwave and reheat for 1 to 2 min on medium power.
  3. Usually, 2 min is enough but you may need to ass more time.
  4. Serve and enjoy.

Reheat In The Air Fryer:

  1. Preheat the air fryer to 350°F. 
  2. Cover the vegetable lasagna with foil. 
  3. Place and reheat for 15 min, remove the foil and bake for 3 min more. Serve.

What To Serve with Frozen Vegetable Lasagna

Typically, we serve Vegetable Lasagna or any other lasagna recipe along with salads and soups as appetizers. Alternatively, you might make some meat snacks such as chicken wings or crispy chicken balls. It is also possible to serve vegetable lasagna with roasted or fried vegetables, such as fries, broccoli, or even eggplant.

Here is a list of the Best sides to serve with your frozen vegetable lasagna with white sauce:

Frozen Vegetable Lasagna With White Sauce

Difficulty:BeginnerPrep time: 30 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 25 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

The easiest way to use all of your frozen vegetables is by making this delicious Frozen Vegetable Lasagna with White Sauce. Bechamel sauce, lasagna noodles, and frozen vegetables are included to create this cheesy, vegetarian and healthy lasagna recipe.

Ingredients

  • For The White Sauce:

  • For The Lasagna

Instructions

  1. Preheat the oven to 375°F.
  2. Thaw your frozen veggies, in the warm water for about 2 hours or less before starting to prepare the Lasagna filling.
  3. Once the frozen spinach is thawed and becomes soft, heat about 2 tbsp vegetable oil and stir fry the Spanish for about 3 min.
  4. When it is done cooking, move it to a bowl lined with paper towels to soak up any remaining liquid.
  5. In the same pan, heat 1 tablespoon of vegetable oil and sauté the onions until they are transparent but not browned, which should only 2 minutes. Add the garlic and fry until it releases its aroma then add the broccoli for a few minutes.
  6. Add in the corn (make sure the corn is thawed well and not frozen), zucchini, and season with salt and pepper to taste.
  7. After a few minutes of frying, remove the paper towel from the bowl and add the spinach to the pan. The liquid should be drained out of the vegetable mixture as much as possible, so transfer it to the bowl lined with paper towels.
  8. After the vegetables have been rinsed, carefully remove the paper towel, and then combine the cottage cheese and the vegetables in a bowl.
  9. In a skillet, start by melting the butter and following that by sprinkling flour over the butter. Stirring will help blend the ingredients and create a blonde roux.
  10. Add in the milk while whisking constantly. Stir in the dried parsley, onion powder, Italian seasoning, ground black pepper, and some of the parmesan cheese. 
  11. Bring to a simmer, and let it simmer while stirring until the sauce has thickened and reached a uniform consistency.
  12. Grease your casserole with some melted butter or vegetable oil, then spread a layer of the white sauce on the bottom. Follow that with a layer of boiled lasagna noodles.
  13. Add a layer of the cooked vegetable mixture, then top with a layer of mozzarella cheese over the vegetables. Make sure to cover all the vegetable mixture with the cheese.
  14. After that, spread the more white sauce and sprinkle some more cheese on top. Noodles should be used as the final layer on top.
  15. Sprinkle the leftover white sauce, mozzarella, and Parmesan cheese over the noodles. 
  16. Cover the baking dish with aluminum foil and place it in the preheated oven (375°F). 
  17. Bake for 20 minutes, then carefully remove the aluminum foil and bake uncovered for another 25 minutes until the top is golden brown. 
  18. Remove from the oven and let it cool for about 10 to 15 minutes before serving. 
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