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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna
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Indulge in the comforting layers of Loaded Veggie White Lasagna, a delightful dish brimming with creamy béchamel sauce, hearty vegetables, and a melty cheese blend. This recipe is perfect for family dinners or meal prep, ensuring everyone enjoys a nutritious meal packed with zucchini, spinach, bell peppers, and mushrooms. With its rich flavors and satisfying textures, this lasagna is easy to customize—perfectly suited to your tastes and dietary needs. Whether you’re feeding kids or impressing guests, this dish is sure to become a favorite in your culinary repertoire!

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 your oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions until they are al dente. Drain them well and set them aside.
  3. In a large pot, heat olive oil over medium heat. Add in your chopped onion and minced garlic, sautéing until they become translucent—about 3 minutes. Next, toss in your diced zucchini, chopped bell pepper, spinach, and sliced mushrooms along with Italian seasoning. Season with salt and pepper as you go along. Cook everything until tender—around 5–7 minutes.
  4. In a mixing bowl, combine ricotta cheese with 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese.
  5. In a prepared 9×13 inch baking dish, spread a layer of béchamel sauce on the bottom. Then lay down 3 lasagna noodles over that sauce. Next, layer half of your ricotta mixture followed by half of your sautéed veggies and a third of the remaining béchamel sauce.
  6. Repeat this process by adding another set of noodles, then layering on the remaining ricotta mixture, remaining veggies, and another third of béchamel sauce.
  7. Top off with your last set of noodles followed by the remaining béchamel sauce. Sprinkle on any leftover mozzarella and Parmesan cheese.
  8. Cover your baking dish with foil and bake in the preheated oven for about 30 minutes. After that time has passed, remove the foil and continue baking for an additional 15 minutes until everything is golden brown and bubbly.
  9. Once done baking, let your lasagna cool for about 10 minutes before slicing into it.

Nutrition

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