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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna: Creamy Comfort in Every Bite

This Loaded Veggie White Lasagna transforms humble ingredients into a feast for the senses, making it a delightful vegetarian comfort dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 12 oz Lasagna Noodles Cook according to package instructions.
  • 2 tbsp Olive Oil Can substitute with any cooking oil.
  • 1 medium Onion Red or yellow onions can be used.
  • 3 cloves Garlic Use fresh minced garlic for best results.
  • 1 medium Zucchini Can substitute with yellow squash.
  • 1 medium Bell Pepper Use any color bell pepper.
  • 4 cups Spinach Can substitute with kale or Swiss chard.
  • 8 oz Mushrooms Any mushroom variety works.
  • 1 tbsp Italian Seasoning Dried herbs can substitute for fresh.
  • to taste Salt
  • to taste Pepper
For the Cheese Mixture
  • 1 cup Ricotta Cheese Replace with blended tofu for vegan option.
  • 1 cup Shredded Mozzarella Cheese Vegan cheese can be substituted.
  • ½ cup Grated Parmesan Cheese Nutritional yeast can replace for vegan.
For the Béchamel Sauce
  • 2 cups Béchamel Sauce Use store-bought or homemade.
Garnish (Optional)
  • to taste Fresh Basil Fresh parsley or oregano can substitute.

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Mixing bowl
  • Aluminum Foil

Method
 

Directions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions, typically boiling for about 8-10 minutes until al dente. Drain and lay flat.
  3. In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic for 3-4 minutes until translucent. Add zucchini, bell pepper, spinach, and mushrooms, cooking for 5-7 minutes until tender.
  4. In a mixing bowl, combine ricotta, mozzarella, and Parmesan cheese. Stir until well blended.
  5. Spread a thin layer of béchamel sauce in a baking dish. Place three lasagna noodles side by side. Spoon half of the ricotta mixture and half of the sautéed vegetables over it.
  6. Repeat the layering with another set of three noodles, remaining ricotta mixture, and sautéed vegetables. Top with about a third of the béchamel sauce.
  7. For the final layer, place remaining three noodles on top. Generously spread the remaining béchamel sauce and sprinkle remaining mozzarella and Parmesan cheese over the top.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove foil and bake for an additional 15 minutes until golden brown.
  9. Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 16gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Feel free to prepare your Loaded Veggie White Lasagna a day ahead; just add extra time if cooking straight from the fridge.

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