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Loaded Veggie White Lasagna Recipe

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★★★★★

4.2 from 75 reviews

This Loaded Veggie White Lasagna is a creamy, comforting dish packed with vibrant vegetables layered between tender lasagna noodles and rich cheeses. Featuring a béchamel sauce base, it delivers a delicate yet flavorful twist on traditional lasagna, perfect for a hearty vegetarian meal.

Ingredients

Scale

Vegetables and Base

  • 9 pieces lasagna noodles (cooked 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: 1/2 cup for mixture, 1/2 cup for topping)

Sauce and Garnish

  • 3 cups béchamel sauce (store-bought or homemade)
  • 1/2 cup fresh basil, chopped (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna.
  2. Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to cool.
  3. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
  4. Cook Vegetables: Add diced zucchini, chopped bell pepper, chopped spinach, and sliced mushrooms to the pot. Stir in Italian seasoning and season with salt and pepper. Cook until vegetables are tender, about 5–7 minutes.
  5. Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese. Mix well until evenly blended.
  6. Layer Sauce: Spread a layer of béchamel sauce on the bottom of a prepared 9×13 inch baking dish.
  7. First Layer: Place 3 lasagna noodles over the béchamel sauce. Spread half of the ricotta cheese mixture over noodles, then half of the sautéed vegetables. Top with a third of the remaining béchamel sauce.
  8. Second Layer: Add another 3 lasagna noodles, remaining ricotta mixture, remaining vegetables, and another third of the béchamel sauce.
  9. Top Layer: Place last 3 noodles on top, layer with the remaining béchamel sauce. Sprinkle the remaining shredded mozzarella and Parmesan cheeses evenly over the top.
  10. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to meld flavors and heat through.
  11. Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the cheese topping is golden and bubbly.
  12. Cool and Garnish: Allow the lasagna to cool for 10 minutes before slicing to let it set. Garnish with fresh chopped basil if desired and serve warm.

Notes

  • This dish can be made ahead and refrigerated before baking, allowing flavors to develop overnight.
  • Homemade béchamel sauce adds extra creaminess, but store-bought works well for convenience.
  • Feel free to swap in other vegetables like kale or eggplant based on preference.
  • For a gluten-free version, use gluten-free lasagna noodles and ensure béchamel sauce is prepared without flour or with gluten-free flour alternatives.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

Keywords: vegetarian lasagna, white lasagna, veggie lasagna, baked pasta, Italian comfort food, béchamel sauce recipe

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