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Loaded Veggie White Lasagna Recipe

Loaded Veggie White Lasagna Recipe
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★★★★★

5 from 26 reviews

This Loaded Veggie White Lasagna is a delicious, creamy, and hearty vegetarian meal packed with sautéed vegetables, ricotta, mozzarella, Parmesan, and béchamel sauce layered between tender lasagna noodles. Perfect for a comforting dinner or special family gathering, this lasagna combines fresh ingredients with rich cheeses for a satisfying dish that’s bursting with flavor.

Ingredients

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Lasagna Ingredients

  • 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 into 1 cup for mixing and 1 cup for topping)
  • 1 cup grated Parmesan cheese (divided into ½ cup for mixing and ½ cup for topping)

Sauce & Garnish

  • 3 cups béchamel sauce (store-bought or homemade)
  • ½ cup fresh basil, chopped (optional for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the lasagna layers.
  2. Cook Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain well and set aside on a flat surface or parchment paper to prevent sticking.
  3. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until translucent, about 3 minutes. Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms. Stir in Italian seasoning, salt, and pepper, and cook until the vegetables are tender, roughly 5 to 7 minutes. Remove from heat.
  4. Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, and ½ cup grated Parmesan cheese. Mix until smooth and well blended.
  5. Assemble Lasagna – Layer 1: In a 9×13 inch baking dish, spread a thin layer of béchamel sauce on the bottom. Arrange 3 cooked lasagna noodles side by side over the sauce. Spread half the ricotta cheese mixture evenly over the noodles, followed by half the sautéed vegetables. Pour 1 cup (one-third) of the béchamel sauce over the vegetables.
  6. Assemble Lasagna – Layer 2: Repeat the layering with another 3 noodles, the remaining ricotta mixture, the remaining veggies, and another cup (one-third) of béchamel sauce evenly spread on top.
  7. Assemble Lasagna – Layer 3: Place the last 3 noodles over the sauce mixture. Spread the remaining béchamel sauce evenly on top. Sprinkle the remaining 1 cup shredded mozzarella and ½ cup grated Parmesan cheese evenly over the final layer.
  8. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for an additional 15 minutes or until the top is golden brown and bubbly.
  9. Rest and Garnish: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with freshly chopped basil if desired, then serve warm and enjoy!

Notes

  • For a gluten-free version, use gluten-free lasagna noodles and ensure the béchamel sauce is prepared without wheat flour.
  • If you prefer a vegan dish, substitute ricotta and cheeses with plant-based alternatives and use a vegan béchamel sauce.
  • Make homemade béchamel sauce by whisking butter, flour, and milk until thickened for better flavor control.
  • Allowing the lasagna to rest after baking helps it set, making slicing easier and neater.
  • Fresh basil adds a fragrant and colorful garnish but can be omitted if unavailable.
  • Leftover lasagna can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

Keywords: vegetarian lasagna, white lasagna, loaded veggie lasagna, ricotta lasagna, béchamel sauce recipe, vegetarian Italian dinner

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