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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna: Creamy Comfort in Every Bite

Enjoy a delicious and healthy Loaded Veggie White Lasagna packed with colorful veggies and creamy béchamel sauce.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 package Lasagna Noodles Cook according to package instructions.
For the Vegetables
  • 1 tablespoon Olive Oil Any cooking oil can substitute.
  • 1 medium Onion, chopped Aromatics are essential for depth of flavor.
  • 2 cloves Garlic, minced Fresh garlic enhances the dish’s robustness.
  • 1 medium Zucchini, diced Summer squash can work too.
  • 1 piece Bell Pepper, chopped Any color works.
  • 1 cup Spinach, chopped Try kale or Swiss chard as alternatives.
  • 1 cup Mushrooms, sliced Button or portobello are great choices.
  • 1 teaspoon Italian Seasoning Mix dried oregano, basil, and thyme if needed.
  • Salt and Pepper Adjust according to taste.
For the Cheese Mixture
  • 2 cups Ricotta Cheese Blended tofu is a good vegan swap.
  • 2 cups Shredded Mozzarella Cheese Consider vegan cheese if needed.
  • 1 cup Grated Parmesan Cheese Simply omit for a vegan version.
For the Sauce
  • 3 cups Béchamel Sauce Homemade or store-bought works.
  • ½ cup Fresh Basil, chopped Optional, for garnish.

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a large pot, bring salted water to a boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent, about 3 minutes. Add zucchini, bell pepper, and mushrooms, seasoning with Italian seasoning, salt, and pepper. Cook for 5-7 minutes, then fold in spinach until wilted.
  4. In a mixing bowl, combine ricotta cheese, mozzarella, and Parmesan until fully blended.
  5. In a baking dish, start with a layer of béchamel, followed by noodles, ricotta mixture, sautéed veggies, and more béchamel. Repeat until ingredients are used up, finishing with noodles and béchamel on top.
  6. Sprinkle remaining mozzarella and any extra Parmesan on top.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until golden brown.
  8. Let cool for 10 minutes before serving. Garnish with fresh basil if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Freezer-friendly for up to 3 months. Allow to cool before slicing for easier serving.

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