Print

Loaded Veggie White Lasagna

Loaded Veggie White Lasagna
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of Loaded Veggie White Lasagna, a creamy and vibrant twist on a classic dish. Packed with layers of tender lasagna noodles, a rich béchamel sauce, and an abundance of colorful vegetables, this recipe is perfect for busy weeknights or cozy family gatherings. Not only is it easy to prepare, but it’s also versatile enough to accommodate your favorite seasonal veggies. Each bite offers a delightful combination of cheesy goodness and wholesome nutrition that will impress your loved ones while nourishing their appetites.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 3 cups béchamel sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook lasagna noodles according to package instructions until al dente; drain and set aside.
  3. In a large pot over medium heat, sauté onion and garlic in olive oil until translucent. Add zucchini, bell pepper, spinach, and mushrooms; season with Italian seasoning, salt, and pepper. Cook until veggies are tender (about 5–7 minutes).
  4. In a bowl, mix ricotta with 1 cup mozzarella and half the Parmesan for the cheese filling.
  5. In a baking dish, layer béchamel sauce, noodles, half the ricotta mixture, veggies, and more béchamel; repeat layers until all ingredients are used.
  6. Finish with remaining noodles and béchamel; top with remaining mozzarella and Parmesan.
  7. Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes until bubbling.
  8. Let cool for about 10 minutes before serving.

Nutrition

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