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Loaded Veggie White Lasagna Recipe

Loaded Veggie White Lasagna Recipe
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★★★★★

5.3 from 18 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna later.
  2. Cook Noodles: Boil the lasagna noodles according to the package instructions until they are al dente. Drain them well and set aside.
  3. 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.
  4. 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.
  5. Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, and ½ cup grated Parmesan cheese. Stir until well blended.
  6. Assemble Lasagna – First Layer: Spread a layer of béchamel sauce evenly on the bottom of a 9×13 inch baking dish.
  7. 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.
  8. 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.
  9. 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.
  10. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
  11. Brown the Top: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
  12. 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

Keywords: white lasagna recipe, vegetarian lasagna, loaded veggie pasta bake, ricotta lasagna, creamy vegetable lasagna, Italian vegetarian dish

Find it online: https://zarameals.com/loaded-veggie-white-lasagna-recipe/