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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna

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Indulge in the ultimate comfort food with our Loaded Veggie White Lasagna, a delightful twist on traditional lasagna that’s both creamy and packed with vibrant vegetables. This family-friendly dish is perfect for busy weeknights or special occasions, offering layers of cheesy goodness with every bite. Featuring a medley of nutritious ingredients like zucchini, bell peppers, spinach, and mushrooms, this lasagna not only satisfies your cravings but also provides essential nutrients. Plus, it’s an excellent option for meal prep—simply assemble it ahead of time and bake when you’re ready to enjoy!

Ingredients

Scale
  • 9 pieces lasagna noodles
  • 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
  • 1/2 cup fresh basil, chopped (optional for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cook lasagna noodles until al dente; drain and set aside.
  3. In a pot, heat olive oil and sauté chopped onion and minced garlic until translucent.
  4. Add diced zucchini, chopped bell pepper, spinach, mushrooms, Italian seasoning, salt, and pepper. Cook until veggies are tender.
  5. In a bowl, mix ricotta cheese with mozzarella and Parmesan.
  6. In a baking dish, layer béchamel sauce, noodles, ricotta mixture, sautéed veggies, and more béchamel sauce.
  7. Repeat layering twice more before topping with remaining noodles and béchamel sauce.
  8. Cover with foil and bake for 30 minutes; uncover and bake for another 15 minutes until golden brown.
  9. Allow to cool for 10 minutes before serving.

Nutrition