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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna: Creamy, Comforting & Colorful

Loaded Veggie White Lasagna is a comforting dish made with vibrant veggies and creamy béchamel sauce, perfect for busy weeknights or special gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Lunch
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 9 sheets Lasagna Noodles Cook according to package instructions for optimal results.
  • 2 tablespoons Olive Oil Adds richness and helps sauté vegetables.
For the Veggie Filling
  • 1 cup Onion (chopped) Base flavor and sweetness.
  • 2 cloves Garlic (minced) Enhances overall flavor.
  • 1 medium Zucchini (diced) Provides moisture and light texture.
  • 1 medium Bell Pepper (chopped) Adds sweetness and vibrant color.
  • 2 cups Spinach (chopped) Serves as a nutrient booster.
  • 1 cup Mushrooms (sliced) Contributes umami flavor.
  • 1 tablespoon Italian Seasoning Flavor enhancement with traditional herbs.
  • to taste Salt & Pepper Essential for seasoning.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Provides creaminess and richness.
  • 1 cup Mozzarella Cheese (shredded) Offers a melty texture.
  • ½ cup Parmesan Cheese (grated) Adds sharp flavor and depth.
For the Sauce
  • 2 cups Béchamel Sauce A creamy layer that ties the dish together.
For the Garnish
  • ¼ cup Fresh Basil (chopped) Provides freshness and flavor.

Equipment

  • Large skillet
  • Baking dish
  • Mixing Bowl
  • Pot
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease the baking dish with olive oil.
  2. Boil salted water and cook lasagna noodles until al dente (8-10 minutes). Drain and lay flat to cool.
  3. Heat olive oil in a skillet, sauté onion and garlic for 2-3 minutes. Add zucchini, bell pepper, mushrooms, and spinach, cooking for 5-7 minutes.
  4. Mix ricotta, mozzarella, and Parmesan in a bowl until combined, and set aside.
  5. Spread béchamel sauce on the bottom of the baking dish, layer noodles, half the cheese mixture, sautéed veggies, and more sauce. Repeat layers, finishing with sauce and cheese.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
  7. Let cool for 10 minutes before slicing. Garnish with fresh basil and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 16gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This dish is great for meal prep and can be customized with various vegetables or cheeses to suit dietary preferences.

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