Description
Loaded Veggie White Lasagna is a delightful twist on a classic Italian dish, featuring a medley of fresh vegetables, creamy white sauce, and cheesy layers. It’s a comforting and flavorful meal perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 9–12 lasagna noodles
- 2 cups spinach, fresh or frozen
- 1 cup mushrooms, sliced
- 1 cup zucchini, sliced
- 1 cup bell peppers, diced
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cups béchamel sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package directions until al dente. Drain and set aside.
- In a pan over medium heat, sauté mushrooms, zucchini, and bell peppers until tender (5-7 minutes). Add spinach and cook for 2 minutes. Season with garlic powder, onion powder, salt, and pepper.
- In a bowl, combine ricotta cheese with half of the mozzarella and half of the Parmesan cheese.
- Spread a spoonful of béchamel sauce on the bottom of the baking dish. Layer with lasagna noodles.
- Spread half of the ricotta mixture and half of the sautéed vegetables over the noodles. Add a layer of béchamel sauce, followed by remaining mozzarella and Parmesan.
- Add another layer of noodles, followed by the remaining ricotta mixture, vegetables, and béchamel sauce. Top with the last layer of noodles, béchamel sauce, and remaining cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
- Let the lasagna cool for 10-15 minutes before slicing.
- Garnish with fresh basil, if desired.
Notes
- This recipe is easily customizable with your favorite vegetables.
- For a gluten-free option, use gluten-free lasagna noodles or thinly sliced zucchini.
- You can prepare this dish a day in advance.
- Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
- Freeze for up to 3 months, wrapping tightly before freezing. Reheat at 350°F (175°C).
- Prep Time: 30 minutes
- Cook Time: 45-55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1/8 of lasagna)
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 20g
- Cholesterol: N/A