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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna

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Indulge in the comfort of Loaded Veggie White Lasagna, a delightful dish that combines creamy ricotta, gooey mozzarella, and a vibrant array of vegetables. This wholesome lasagna is perfect for family gatherings or cozy weeknight dinners, ensuring everyone enjoys a nutritious meal that’s both satisfying and flavorful. With customizable layers, you can easily adapt this recipe to include your favorite ingredients while sneaking in healthy veggies. Whether you’re cooking for picky eaters or impressing guests, this lasagna is sure to be a hit!

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium zucchini
  • 1 bell pepper
  • 1 cup spinach
  • 1 cup mushrooms
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups béchamel sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the 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 chopped onion and minced garlic until translucent (about 3 minutes).
  4. Add diced zucchini, chopped bell pepper, spinach, sliced mushrooms, Italian seasoning, salt, and pepper; cook until tender (5-7 minutes).
  5. In a bowl, mix ricotta cheese with 1 cup mozzarella and half the Parmesan.
  6. In a baking dish, spread béchamel sauce on the bottom and layer three noodles on top.
  7. Add half of the ricotta mixture followed by half of the sautéed veggies and a third of the béchamel sauce.
  8. Repeat layers with three more noodles, remaining ricotta mixture, veggies, and another third of béchamel.
  9. Finish with three more noodles topped with remaining béchamel and cheese.
  10. Cover with foil and bake for 30 minutes; then uncover and bake an additional 15 minutes until bubbly.
  11. Let cool for 10 minutes before slicing.

Nutrition