Loaded Veggie White Lasagna: Easy Comfort Food Delight
Loaded Veggie White Lasagna is a deliciously creamy and cheesy dish packed with nutritious vegetables, perfect for family dinners.
Equipment
- 9x13 inch baking dish
- large pot
- mixing bowl
- whisk
- saucepan
- oven
Ingredients
Noodles
- 9 pieces lasagna noodles Cook according to package instructions.
Vegetables
- 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
Cheeses
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauces & Oils
- 2 tablespoons olive oil
- 3 cups béchamel sauce Store-bought or homemade.
Seasonings
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- ½ cup fresh basil chopped, Optional for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3 minutes).
- Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms to the pot. Stir in Italian seasoning, and season with salt and pepper. Cook until the veggies are tender (approximately 5–7 minutes).
- In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Mix well.
- In the prepared 9x13 inch baking dish, spread a layer of béchamel sauce on the bottom.
- Place 3 lasagna noodles on top of the sauce. Layer half of the ricotta mixture, half of the sautéed veggies, and a third of the remaining béchamel sauce.
- Repeat the layers: add 3 more lasagna noodles, the remaining ricotta mixture, the remaining veggies, and another third of the béchamel sauce.
- Top with the last 3 lasagna noodles, the remaining béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
You can customize the vegetables according to your preference or seasonality. This lasagna can be prepared a day in advance and refrigerated; just increase the baking time by 10-15 minutes if baking from cold. Consider serving with a side salad or garlic bread for a complete meal.
Nutrition
Serving: 1sliceCalories: 350kcal
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