Vegetable White Lasagna Recipe with Pancetta

Indulge in the comforting layers of this vegetable white lasagna recipe with pancetta, where savory pancetta meets the freshness of vibrant vegetables. Each bite is a perfect balance of rich, creamy white béchamel sauce and a medley of sautéed zucchini and broccoli, all tucked between layers of pasta.

The pancetta adds a savory, slightly smoky flavor to the dish, while the velvety béchamel sauce is made with a heavy cream infused with fresh sage. Baked until golden and bubbling, this lasagna offers the ultimate in hearty, satisfying flavor. Perfect for a cozy dinner or impressing guests with something a little different yet oh-so-delicious.

I don’t have anything fancy to say about this recipe except that I was trying to use up vegetables in the fridge and leftovers from a charcuterie board (particularly the raclette) we had around the holidays last year. I had some no boil lasagna noodles in the pantry and I decided to throw together a white sauce lasagna, and it was phenomenal! Thankfully, I kept notes along the way because it ended up better than I had ever hoped and the whole family loved it!

What You Need to Make White Lasagna

This vegetable lasagna recipe is layers of pasta nestled in creamy white sauce loaded with broccoli, zucchini and pancetta all held together by piles of cheese! You won’t find cottage cheese or ricotta cheese in this recipe, which I know makes some people happy. If you find yourself with some raclette leftover after the holidays, then this white lasagna recipe is your answer! Here are all the ingredients you will need:

Heavy Cream: adds the creaminess for the white sauce

Fresh Sage: gets infused into the cream to make a flavorful béchamel sauce

Pancetta: cooked to add flavor and crispiness to the dish

Zucchini: cut into slices

Broccoli: cut into bite size florets

Salt and Black Pepper: adds flavor

Butter: adds rich flavor

Flour: all purpose flour combines with the butter and cream to make the thick and creamy béchamel sauce

Lemon Juice: adds a brightness

Nutmeg: adds a hint of warmth that you never knew you were missing

No Boil or Fresh Lasagna Noodles: feel free to use no boil lasagna noodles or cook your own before adding to the baking dish

Raclette: melts beautifully and adds a delicate fruity flavor

Mozzarella Cheese: the perfect cheese for adding melted gooiness

Parmesan Cheese: adds a nutty flavor and helps the top get golden brown

Fresh Parsley: adds a pop of freshness to cut through all the richness of the dish

How to Make Vegetable White Lasagna

If you’ve made any type of lasagna recipe before, then you can make this recipe. It’s all about the layers! Once you’ve made each component, you just assemble and top with lots of cheese and bake. Here are the basic steps:

Prep: Preheat the oven to 375 degrees F.

Steep: Add the cream and sage to a pot and bring to a boil. Pour into a bowl allow the cream and sage to steep for about 15 minutes.

Cook: Next we will cook the pancetta in a skillet over medium heat. Remove the pancetta to a plate and reserve 2 tablespoons for the top of the lasagna.

Sauté: Add the zucchini to the skillet and sprinkle with salt and pepper. Cook for a few minutes and then add the broccoli. Sauté until vibrant green, then remove the veggies to a separate plate.

Make Béchamel Sauce: Wipe out the saucepan and melt the butter. Add the flour to the melted butter and allow it to cook for 2 minutes, whisking occasionally until it thickens into a paste. Add the lemon juice and nutmeg and stir everything together.

Whisk: Remove the sage leaves from the cream and slowly add to the flour mixture whisking constantly. Reduce the heat to low and simmer for 5 minutes until thickened.

Assemble the Lasagna

Combine: Spread a thin layer of sauce on the bottom of an 8×8 casserole dish. Add the broccoli and zucchini to the remaining sauce and stir to combine.

Boil Noodles: If you are using uncooked pasta, boil the noodles now in heavily salted water according to the package instructions.

Assemble: Lay 3 cooked noodles in a single layer in the baking dish. Top the layer of noodles with the white sauce and veggie mixture, sprinkle with pancetta, finally add 4 slices of raclette. Repeat these same layers 2 more times. On the 3rd layer, use only 2 slices of raclette.

Top: Once you have added all the components of the 3rd layer, top with mozzarella, a sprinkle of pancetta and the parmesan cheese.

Bake: Spray a piece of aluminum foil with cooking spray and then tightly cover the dish. Bake for 40 minutes. Remove the foil and bake for 10 minutes more.

Garnish: Sprinkle with chopped fresh parsley and serve!

Substitutions and Variations

To be honest, the only reason I used zucchini and broccoli is because that’s what was in the fridge. You could use just about any vegetables you want including carrots, peas, green beans, celery, brussels sprouts, onions, fresh spinach, etc. Mushrooms will definitely be on my ingredients list for the next time I make this lasagna recipe.

If you don’t have pancetta on hand, bacon would be a great substitute. You could also use ground sausage, or skip the meat altogether and make it a true veggie lasagna.

Don’t have raclette cheese? No worries! Gruyère will be your best substitute.

What to Serve with Pancetta Vegetable Lasagna

I’m all about the carbs when it comes to lasagna! A delicious piece of garlic bread to sop up any extra sauce is just the type of joy I seek! Some other great bread options would be…

Can I Double This Recipe to a 9×13 Pan?

Yes, absolutely! Double each ingredient and follow the instructions as written. It may need a little extra baking time to bake all the way through.

Can I Make Lasagna Ahead of Time?

I love lasagna recipes for many reasons but one of my favorite things about them is that they are great make ahead recipes. They are so forgiving and reheat beautifully.

You can bake the lasagna several hours ahead of time, let it cool and store it in the fridge until you’re ready to serve it. Reheat it, covered with foil, for about a half hour at 375 degrees F. Be sure to keep it covered so it doesn’t dry out.

Can I Freeze Lasagna?

Yes, lasagna does really well in the freezer both before and after baking it. Wrap an uncooked lasagna in plastic wrap and then foil. It will keep in the freezer for up to 3 months. You can bake it from frozen (you’ll need at least an hour or more of baking time) or let it thaw in the refrigerator overnight and then bake as written in the instructions.

You can also freeze a baked lasagna (whole or individual portions). Let it cool completely and then wrap tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Reheat as written above.

Storing

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days. They can be reheated either in the microwave or in the oven depending on how much you have to reheat. Make sure the lasagna is covered when you reheat it so it doesn’t dry out.

Try this delicious and hearty pancetta vegetable lasagna with white sauce for a satisfying and flavorful meal. Perfect for a cozy night in or for entertaining guests.

More Comfort Food Recipes You Must Try:

Watch How to Make a Simple White Sauce Lasagna