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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna

This Loaded Veggie White Lasagna is a deliciously creamy and cheesy dish packed with nutritious vegetables. Layers of tender lasagna noodles, a rich white sauce, and a mix of colorful veggies make this a hearty vegetarian offering. Perfect for a family dinner or a special occasion, it’s sure to impress everyone at the table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 large pot
  • 1 mixing bowl
  • 1 whisk
  • 1 saucepan
  • 1 oven

Ingredients
  

  • 9 pieces lasagna noodles Cook according to package instructions.
  • 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 Store-bought or homemade.
  • ½ cup fresh basil, chopped Optional for garnish.

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  • In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3 minutes).
  • Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms to the pot. Stir in Italian seasoning, and season with salt and pepper. Cook until the veggies are tender (approximately 5–7 minutes).
  • In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Mix well.
  • In the prepared 9x13 inch baking dish, spread a layer of béchamel sauce on the bottom.
  • Place 3 lasagna noodles on top of the sauce. Layer half of the ricotta mixture, half of the sautéed veggies, and a third of the remaining béchamel sauce.
  • Repeat the layers: add 3 more lasagna noodles, the remaining ricotta mixture, the remaining veggies, and another third of the béchamel sauce.
  • Top with the last 3 lasagna noodles, the remaining béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
  • Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  • Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil if desired.

Notes

You can customize the vegetables according to your preference or seasonality.
This lasagna can be prepared a day in advance and refrigerated; just increase the baking time by 10-15 minutes if baking from cold.
Consider serving with a side salad or garlic bread for a complete meal.