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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna

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Indulge in the comforting delight of Loaded Veggie White Lasagna, a dish that brings together creamy layers of ricotta and mozzarella with an abundance of fresh vegetables. This hearty lasagna is not only delicious but also packed with nutrition, making it a perfect choice for family dinners or gatherings with friends. With its vibrant colors and rich flavors, each bite offers a warm embrace that welcomes everyone to the table. Plus, it’s incredibly easy to prepare and can be made ahead of time for ultimate convenience.

Ingredients

Scale
  • 9 pieces lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 piece bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste pepper
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups béchamel sauce
  • 1/2 cup fresh basil, chopped (Optional for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook lasagna noodles according to package instructions until al dente; drain and set aside.
  3. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent (about 3 minutes). Add zucchini, bell pepper, spinach, and mushrooms; cook until tender (5–7 minutes) with Italian seasoning, salt, and pepper.
  4. In a bowl, mix ricotta with 1 cup mozzarella and ½ cup Parmesan.
  5. In a baking dish, layer béchamel sauce, noodles, half of the ricotta mixture, half of the sautéed veggies, and more béchamel. Repeat layers and finish with remaining noodles, béchamel, mozzarella, and Parmesan.
  6. Cover with foil and bake for 30 minutes; uncover and bake for an additional 15 minutes until golden.
  7. Allow to cool for 10 minutes before slicing.

Nutrition