Loaded Veggie White Lasagna Recipe
If you are craving a comforting, luscious, and truly satisfying vegetarian pasta bake, this Loaded Veggie White Lasagna is going to become your new go-to recipe. Bursting with vibrant vegetables, creamy cheeses, and a silky béchamel sauce, every bite is a perfect blend of textures and flavors that feels both indulgent and wholesome. It’s layered with love and veggies, making it a crowd-pleaser whether you’re serving family or friends. Trust me, once you make this, your lasagna game will never be the same!

Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for crafting the rich and hearty character of this Loaded Veggie White Lasagna. Each plays a unique role, whether it’s the tangy cheeses adding creaminess, the fresh vegetables contributing bright flavors, or the béchamel sauce tying it all together with a smooth, velvety touch.
- Lasagna noodles: The sturdy layers that hold everything together, cooked al dente for the perfect texture.
- Olive oil: Used to sauté the vegetables, adding a subtle fruitiness and helping soften the veggies.
- Onion and garlic: Aromatic bases that infuse the dish with deep, savory flavor.
- Zucchini: Adds mild sweetness and a pleasant bite.
- Bell pepper: Brings color and a slight crunch for contrast.
- Spinach: Offers a tender green note and lots of nutrients.
- Mushrooms: Earthy and meaty, they bring umami richness.
- Italian seasoning: A fragrant blend of herbs that elevates the veggie mix.
- Ricotta cheese: Creamy and mild, perfect for luscious layers.
- Mozzarella cheese: Melts beautifully for gooey, cheesy goodness.
- Parmesan cheese: Adds a sharp, nutty finish to the top layer.
- Béchamel sauce: The silky, white sauce that makes this lasagna luxuriously creamy.
- Fresh basil (optional): For a fresh and aromatic garnish that enhances every bite.
How to Make Loaded Veggie White Lasagna
Step 1: Prepare the Oven and Noodles
Start by preheating your oven to 350°F (175°C) so it’s ready to bring your layers together into a bubbling masterpiece. Cook the lasagna noodles according to the package instructions until they reach that perfect al dente texture: tender but with a gentle bite that won’t turn mushy in the oven. Once cooked, drain them carefully and set aside to cool slightly.
Step 2: Sauté the Vegetables
In a large pot, warm the olive oil over medium heat and add the chopped onion and garlic. Sauté for about 3 minutes until the onions become translucent and aromatic. Toss in the diced zucchini, bell pepper, spinach, and sliced mushrooms. Sprinkle the Italian seasoning, then season with salt and pepper to taste. Continue cooking until the vegetables soften but still have some firmness, about 5 to 7 minutes. This step creates a vibrant, flavorful veggie mix that makes the lasagna exciting in every layer.
Step 3: Mix the Cheeses
In a mixing bowl, combine the ricotta cheese with one cup of shredded mozzarella and half a cup of grated Parmesan. Stir gently but thoroughly until all the cheeses unite into a creamy, dreamy mixture. This blend will add luscious texture and melding flavor to your lasagna layers.
Step 4: Assemble the Lasagna Layers
Grab a 9×13 inch baking dish and start by spreading a thin layer of béchamel sauce on the bottom to prevent sticking. Next, place three lasagna noodles side by side over the sauce. Spoon and spread half of the ricotta-cheese mixture evenly across the noodles, followed by half of the sautéed veggies, then pour a third of the remaining béchamel sauce over this layer. Repeat this layering process: noodles, the rest of the cheese, the rest of the veggies, and another third of the béchamel sauce. Finally, top with the last three noodles, spread the remaining béchamel sauce on top, and sprinkle with the remaining mozzarella and Parmesan cheeses for that irresistibly golden crust.
Step 5: Bake to Perfection
Cover the dish with foil to keep moisture locked in and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes or until the top is gorgeous and golden, bubbling with cheesy goodness. Let the lasagna cool for about 10 minutes before slicing so it sets beautifully and the layers hold their shape.
How to Serve Loaded Veggie White Lasagna

Garnishes
Fresh basil leaves are a perfect finishing touch for this dish. Their bright green color and fragrant aroma bring a fresh contrast to the richness of the Loaded Veggie White Lasagna. If you’d like, a light drizzle of good olive oil or a sprinkle of extra Parmesan can elevate the presentation and flavor even more.
Side Dishes
Keep it simple with a crisp green salad tossed in a tangy vinaigrette, or serve alongside some crusty garlic bread to soak up any extra sauce. Roasted or steamed green beans or asparagus also pair beautifully, helping to balance the creamy texture with a fresh crunch.
Creative Ways to Present
Try serving individual portions in small ramekins for a charming single-serving idea that’s great for dinner parties. Alternatively, layering this lasagna in a clear glass baking dish showcases those beautiful colorful veggie layers visually, making it almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Loaded Veggie White Lasagna in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually intensify after a day, making your next meal even more delicious!
Freezing
This lasagna freezes wonderfully. Wrap a whole or portioned dish tightly in plastic wrap, then foil, and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating for the best texture and flavor retention.
Reheating
Reheat individual portions in the microwave or the whole dish in a 350°F oven, covered with foil, for about 20–30 minutes or until heated through. Removing the foil in the final 5 minutes will help restore that golden, bubbly top.
FAQs
Can I use fresh pasta sheets instead of dried lasagna noodles?
Absolutely! Fresh pasta sheets work beautifully and often require less cooking time before layering. Just be sure to adjust cooking times accordingly during baking to avoid over-softening.
Is it possible to make this dish vegan?
Definitely! Substitute ricotta with vegan ricotta alternatives (like tofu blended with lemon and nutritional yeast), use vegan mozzarella and Parmesan, and prepare a dairy-free béchamel using plant-based milk and vegan butter.
What can I use if I don’t have béchamel sauce on hand?
You can make a quick béchamel by whisking butter and flour in a saucepan, then slowly adding warmed milk until the sauce thickens. Adding a pinch of nutmeg brings classic warmth to the sauce.
Can I add other vegetables?
Of course! This recipe is very versatile. Try adding roasted butternut squash, eggplant, or even artichoke hearts for different flavors and textures that complement the Loaded Veggie White Lasagna perfectly.
How can I make the top extra crispy?
For an extra crispy topping, sprinkle some breadcrumbs mixed with a little olive oil over the cheese before baking uncovered during the last 15 minutes. It adds a delightful crunch to contrast the creamy layers inside.
Final Thoughts
There’s something truly magical about the way a slice of this Loaded Veggie White Lasagna brings comfort and joy all at once. It’s rich, creamy, packed with wholesome vegetables, and bursting with flavor in every layer. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to become a beloved classic in your kitchen. I can’t wait for you to try it and make it your own!
PrintLoaded Veggie White Lasagna Recipe
A creamy, cheesy white lasagna packed with a colorful medley of sautéed vegetables layered between tender lasagna noodles and rich béchamel sauce. This Loaded Veggie White Lasagna offers a comforting yet wholesome meal perfect for vegetarians seeking a delicious and hearty pasta bake.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Lasagna Components
- 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
- Salt, to taste
- Pepper, to taste
Cheese Mixture
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided: 1 cup for mixture, 1 cup for topping)
- 1 cup grated Parmesan cheese (divided: ½ cup for mixture, ½ cup for topping)
Sauce
- 3 cups béchamel sauce (Store-bought or homemade)
Garnish
- ½ cup fresh basil, chopped (Optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna later.
- Cook Noodles: Boil the lasagna noodles according to the package instructions until they are al dente. Drain them well and set aside.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent, about 3 minutes.
- Cook Vegetables: Add the diced zucchini, chopped bell pepper, chopped spinach, and sliced mushrooms to the pot. Stir in Italian seasoning, then season with salt and pepper to taste. Cook the vegetables for 5 to 7 minutes until tender.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, and ½ cup grated Parmesan cheese. Stir until well blended.
- Assemble Lasagna – First Layer: Spread a layer of béchamel sauce evenly on the bottom of a 9×13 inch baking dish.
- Layer Ingredients: Place 3 cooked lasagna noodles over the béchamel sauce. Spread half of the cheese mixture, then layer half of the sautéed vegetables, and pour one-third of the remaining béchamel sauce on top.
- Second Layer: Add another 3 lasagna noodles over the first layer. Spread the remaining cheese mixture followed by the remaining sautéed vegetables and then another third of the béchamel sauce.
- Final Layer: Top with the last 3 lasagna noodles, cover with the remaining béchamel sauce, then sprinkle with the remaining 1 cup mozzarella and ½ cup grated Parmesan cheese.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
- Brown the Top: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
- Rest and Garnish: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh chopped basil as desired before serving.
Notes
- Use no-boil lasagna noodles as a shortcut, adjusting béchamel sauce quantity as needed to keep it moist.
- For a richer béchamel, prepare homemade sauce with butter, flour, and whole milk, seasoned with nutmeg.
- Vegetables can be substituted or added according to preference such as eggplant or kale.
- Allow the lasagna to rest after baking to help it set and make slicing easier.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of lasagna)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: white lasagna recipe, vegetarian lasagna, loaded veggie pasta bake, ricotta lasagna, creamy vegetable lasagna, Italian vegetarian dish