Loaded Veggie White Lasagna Recipe

Introduction

Loaded Veggie White Lasagna is a creamy, comforting dish packed with fresh vegetables and rich cheeses. This meatless lasagna offers layers of béchamel sauce, sautéed veggies, and a blend of ricotta and mozzarella for a satisfying family meal.

Ingredients

• 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
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 cups béchamel sauce (store-bought or homemade)
• 1/2 cup fresh basil, chopped (optional for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Step 3: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent, about 3 minutes.
4. Step 4: Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms to the pot. Stir in Italian seasoning, salt, and pepper. Cook until vegetables are tender, about 5–7 minutes.
5. Step 5: In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup grated Parmesan. Mix well.
6. Step 6: In a 9×13 inch baking dish, spread a layer of béchamel sauce on the bottom.
7. Step 7: Place 3 lasagna noodles over the sauce. Layer half of the ricotta mixture, half of the sautéed veggies, and one third of the remaining béchamel sauce.
8. Step 8: Repeat the layers with 3 more noodles, remaining ricotta mixture, remaining veggies, and another third of the béchamel sauce.
9. Step 9: Top with the last 3 noodles, the remaining béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese.
10. Step 10: Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
11. Step 11: Let the lasagna cool for 10 minutes before slicing and serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the béchamel sauce.
• Substitute kale or Swiss chard for spinach if preferred.
• Use gluten-free noodles to make this dish gluten-free.
• Garnish with fresh basil for a bright, herbal note.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For longer storage, freeze the lasagna in airtight containers for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate it before baking. Add 5–10 minutes to the baking time if baking straight from the fridge.

What can I use instead of béchamel sauce?

You can substitute béchamel with a creamy Alfredo sauce or a ricotta and Parmesan cheese mixture for a different flavor profile.

Loaded Veggie White Lasagna Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

This Loaded Veggie White Lasagna is a comforting and delicious vegetarian dish layered with sautéed fresh vegetables, creamy ricotta and mozzarella cheeses, savory béchamel sauce, and seasoned lasagna noodles. Baked to golden perfection, it’s a perfect meal for family dinners or entertaining guests.

• Author: zara
• 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

Scale 1x2x3x

Lasagna Base

• 9 pieces lasagna noodles (Cook according to package instructions)

Vegetables and Seasoning

• 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 in mixture, 1 cup for topping)
• 1 cup grated Parmesan cheese (divided: 1/2 cup in mixture, 1/2 cup for topping)

Sauce

• 3 cups béchamel sauce (store-bought or homemade)

Garnish

• 1/2 cup fresh basil, chopped (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna.
2. Cook Lasagna Noodles: Boil and cook the lasagna noodles according to package instructions until al dente, then drain and set aside to cool slightly.
3. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until they become translucent and fragrant, about 3 minutes.
4. Cook Vegetables: Add diced zucchini, chopped bell pepper, chopped spinach, and sliced mushrooms into the pot. Stir in Italian seasoning, and season with salt and pepper to taste. Cook the vegetables until tender, approximately 5 to 7 minutes.
5. Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. Mix thoroughly to create a smooth cheese mixture.
6. Layer Sauce: Spread a layer of béchamel sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking and add creaminess.
7. First Layer: Place 3 lasagna noodles on top of the béchamel sauce layer. Spread half of the ricotta cheese mixture over the noodles, followed by half of the sautéed vegetables, then add a third of the remaining béchamel sauce on top.
8. Second Layer: Repeat by layering 3 more noodles, the remaining ricotta mixture, the remaining sautéed vegetables, and another third of the béchamel sauce.
9. Final Layer: Add the last 3 noodles and spread the remaining béchamel sauce on top. Sprinkle the remaining shredded mozzarella and grated Parmesan cheeses evenly over the top layer.
10. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and the lasagna to heat through.
11. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and bubbly, indicating it is fully cooked.
12. Cool and Serve: Remove the lasagna from the oven and let it cool for about 10 minutes before slicing. Garnish with fresh chopped basil if desired, then serve and enjoy.

Notes

• Use no-boil noodles to save time, adjusting cooking instructions accordingly.
• Béchamel sauce can be homemade or store-bought for convenience.
• Feel free to add other vegetables like eggplant or carrots based on preference.
• For a richer flavor, use whole milk or cream in béchamel sauce.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Keywords: white lasagna, vegetarian lasagna, veggie lasagna, baked pasta, béchamel lasagna, Italian casserole, cheesy lasagna, healthy vegetarian dinner