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Loaded Veggie White Lasagna Recipe

Loaded Veggie White Lasagna Recipe
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★★★★★

4.9 from 26 reviews

A hearty and flavorful Loaded Veggie White Lasagna featuring layers of sautéed vegetables, creamy ricotta and béchamel sauce, and melted mozzarella and Parmesan cheeses baked to golden perfection. This comforting vegetarian lasagna blends fresh ingredients and Italian herbs for a satisfying meal perfect for family dinners or special occasions.

Ingredients

Scale

Lasagna Base

  • 9 pieces lasagna noodles (Cook according to package instructions)

Vegetables & Seasoning

  • 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 in cheese mixture, 1 cup for topping)
  • 1 cup grated Parmesan cheese (divided: ½ cup in cheese mixture, ½ cup for topping)

Sauce

  • 3 cups béchamel sauce (store-bought or homemade)

Garnish (Optional)

  • ½ cup fresh basil, chopped

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the lasagna.
  2. Cook Lasagna Noodles: Boil the noodles according to package instructions until al dente, then drain and set aside to cool.
  3. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking 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, season with salt and pepper, and cook until vegetables are tender, 5 to 7 minutes.
  5. Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, and ½ cup grated Parmesan. Mix until well blended.
  6. Assemble First Layer: Spread a layer of béchamel sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
  7. Add Noodles and Fillings: Place 3 cooked lasagna noodles on the sauce. Spread half of the ricotta cheese mixture evenly over noodles, followed by half of the sautéed vegetables and one-third of the béchamel sauce.
  8. Repeat Layers: Add 3 more noodles, the remaining ricotta mixture, remaining vegetables, and another one-third of béchamel sauce.
  9. Top with Final Layers: Place the last 3 noodles on top. Spread the remaining béchamel sauce over, then sprinkle with the remaining 1 cup shredded mozzarella and ½ cup grated Parmesan cheese.
  10. Bake Covered: Cover the dish with foil and bake for 30 minutes in the preheated oven.
  11. Finish Baking Uncovered: Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
  12. Cool and Garnish: Let the lasagna cool for 10 minutes before slicing. Garnish with chopped fresh basil if desired and serve.

Notes

  • For a gluten-free option, substitute regular lasagna noodles with gluten-free noodles.
  • You can make your own béchamel sauce using butter, flour, milk, salt, and nutmeg for extra freshness.
  • Sauté the vegetables until just tender to keep some texture and avoid sogginess in the lasagna.
  • Fresh basil garnish adds a bright herbal note but is optional.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Ensure lasagna has cooled slightly before slicing to keep layers intact.

Nutrition

Keywords: vegetarian lasagna, white lasagna, loaded veg lasagna, creamy lasagna, béchamel lasagna, Italian vegetarian recipe

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