Loaded Veggie White Lasagna Recipe
If you’re searching for a show-stopping, feel-good meal that packs in both nutrition and comfort, the Loaded Veggie White Lasagna truly delivers on every front. This dish is a vibrant celebration of tender veggies, stretchy melted cheese, and creamy béchamel sauce, all layered between hearty lasagna noodles. Whether you’re feeding a crowd or simply treating yourself, you’ll love how every bite bursts with color, flavor, and that irresistible gooeyness that only a well-made lasagna can promise. The Loaded Veggie White Lasagna just might become your new favorite way to make vegetables the star of your table!
Ingredients You’ll Need
Don’t be intimidated by the ingredient list — each item plays a simple but essential role, layering flavor and texture into every slice. Gather these kitchen staples, and get ready for a lasagna that’s every bit as easy as it is deeply satisfying.
- Lasagna noodles: Use 9 sheets and cook them until just al dente for the perfect lasagna texture.
- Olive oil: A couple of tablespoons brings richness and helps the veggies caramelize beautifully.
- Onion: Medium and chopped; it’s the aromatic base that makes the veggie flavors pop.
- Garlic: Two cloves, minced, will add warmth and depth to your sautéed vegetables.
- Zucchini: Dice it up for gentle crunch and subtle, fresh flavor in every layer.
- Bell pepper: Any color works — chopped for a sweet, juicy pop throughout the lasagna.
- Spinach: One cup, roughly chopped, will wilt into the other veggies and add lovely color.
- Mushrooms: Sliced so they lend earthiness and a meaty bite to the dish.
- Italian seasoning: Just a teaspoon pulls all the veggie flavors together with classic Italian flair.
- Salt and pepper: To taste, these little seasonings are what balance and elevate every bite.
- Ricotta cheese: A creamy layer that makes this white lasagna feel extra indulgent.
- Shredded mozzarella cheese: Melty, stretchy, and essential for that classic cheese pull.
- Grated Parmesan cheese: Adds a nutty, salty edge to offset all the creamy elements.
- Béchamel sauce: Use three cups (store bought or homemade) for a smooth, velvety blanketing of each layer.
- Fresh basil: Optional, chopped for garnish, but it brings freshness and color to the finished Loaded Veggie White Lasagna.
How to Make Loaded Veggie White Lasagna
Step 1: Prep and Preheat
Start by heating your oven to 350°F (175°C), so it’s nice and hot when your lasagna is ready for baking. Boil your lasagna noodles according to the package instructions until just al dente. Drain and set them aside on a towel so they don’t stick together while you prep the other layers.
Step 2: Sauté the Vegetables
In a large pot, heat up the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until they become fragrant and slightly translucent. Toss in the zucchini, bell pepper, spinach, and mushrooms. Sprinkle in the Italian seasoning, a pinch of salt, and freshly ground pepper. Cook, stirring occasionally, until the veggies are just tender and all the colors deepen, usually about 5–7 minutes. This veggie medley is going to give your Loaded Veggie White Lasagna so much flavor and color.
Step 3: Mix the Cheese Layer
In a mixing bowl, combine the creamy ricotta, one cup of shredded mozzarella, and half a cup of Parmesan. Stir until you have a uniform, irresistible cheese mixture. This blend will add that essential creamy element that makes every bite of your Loaded Veggie White Lasagna feel truly decadent.
Step 4: Begin Layering
In your 9×13 inch baking dish, spoon a generous layer of béchamel sauce across the bottom. This helps keep the noodles from sticking and ensures every forkful is luxuriously creamy.
Step 5: Build the Lasagna Layers
Lay three noodles side by side on the sauce. Top with half the ricotta cheese mixture, spreading it evenly. Scatter half of the sautéed veggies over the cheese, then ladle a third of the remaining béchamel sauce over the vegetables. This layering process guarantees every bite is stuffed with both cheesy goodness and nutrient-packed fillings — hence “Loaded Veggie White Lasagna!”
Step 6: Repeat the Layers
Add another set of three lasagna noodles, spread over the remaining ricotta mixture, the last of the veggie filling, and another portion of béchamel sauce. Every layer deepens the flavor and builds up that signature lasagna heartiness.
Step 7: Top and Finish
Place the final layer of three noodles on top. Pour over any remaining béchamel sauce, then finish with the rest of your mozzarella and Parmesan cheese, making sure the surface is well covered. This final cheesy blanket will bubble up and turn golden during baking, crowning your Loaded Veggie White Lasagna with irresistible appeal.
Step 8: Bake and Rest
Cover your dish with foil and slide it into the oven for 30 minutes. Remove the foil and bake for another 15 minutes, until the top is nicely golden and the edges are bubbling. Let your lasagna cool for about 10 minutes before slicing — this resting time makes it easier to serve those perfect layers!
Step 9: Final Touches
If you’re feeling fancy, sprinkle freshly chopped basil over the top for a burst of color and herby aroma. Take a step back and admire your gorgeous, golden Loaded Veggie White Lasagna masterpiece!
How to Serve Loaded Veggie White Lasagna
Garnishes
A handful of chopped fresh basil scattered over the lasagna adds brightness and a wonderful aroma. For extra flair, a shave or two of additional Parmesan or a sprinkle of red pepper flakes can really make flavors pop. You can even drizzle a little olive oil on top for that Italian restaurant touch.
Side Dishes
Since Loaded Veggie White Lasagna is rich and satisfying, serve it alongside something fresh and crisp. Think a zesty arugula salad, lemony green beans, or simple roasted asparagus. A crusty loaf of garlic bread on the side turns dinner into a family feast and is perfect for mopping up sauces.
Creative Ways to Present
You can cut the lasagna into squares and serve stacked on small plates for a fun dinner party twist. For packed lunches or picnics, let the lasagna cool completely and wrap individual slices in parchment. Or, dish out warm slices into shallow bowls for an extra-cozy, rustic meal feel — it’s a delicious surprise every time someone digs in!
Make Ahead and Storage
Storing Leftovers
Let any remaining Loaded Veggie White Lasagna cool before transferring to an airtight container or wrapping well in plastic wrap. Stored in the fridge, it keeps beautifully for up to four days, and flavors often deepen over time for even tastier leftovers.
Freezing
This lasagna is very freezer-friendly! Wrap individual slices (or the whole tray) tightly in foil and place in a freezer-safe bag. It will stay fresh for up to two months. When freezing, consider labeling with the date for quick, organized meal planning.
Reheating
For best results, reheat refrigerated Loaded Veggie White Lasagna in the oven at 350°F until heated through, loosely covered to retain moisture. Microwaving works in a pinch for single slices, just add a splash of water and cover lightly to prevent drying out.
FAQs
Can I substitute other vegetables in the Loaded Veggie White Lasagna?
Yes! This dish is incredibly flexible. Use what you have on hand — try roasted eggplant, butternut squash, shredded carrots, or even kale. Just be sure to cook down any watery veggies so your lasagna doesn’t get soggy.
Is there a way to make Loaded Veggie White Lasagna gluten-free?
Absolutely; just swap traditional lasagna noodles for your favorite gluten-free variety. Make sure your béchamel sauce is thickened with gluten-free flour or cornstarch for the same creamy results.
Can I use a different cheese blend?
Feel free to get creative! A mix of provolone, fontina, or even a bit of smoked gouda mixed in with the mozzarella can bring a fun new flavor profile to your Loaded Veggie White Lasagna.
How do I make homemade béchamel sauce?
Whisk together equal parts butter and flour to make a roux, then gradually add milk, whisking constantly. Cook until thickened, seasoning with salt, pepper, and a pinch of nutmeg. See a classic béchamel recipe for exact ratios.
Can I assemble Loaded Veggie White Lasagna ahead of time?
Definitely! Assemble it up to a day ahead, cover, and refrigerate until ready to bake. You might need to add a few extra minutes to the baking time if it’s going into the oven straight from the fridge.
Final Thoughts
The Loaded Veggie White Lasagna is one of those meals that brings everyone to the table with anticipation. It’s creamy, hearty, and packed with vibrant veg in every bite. Try it for your next family dinner or a cozy weekend cook-up — and don’t be surprised when it earns a spot in your regular rotation!
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Loaded Veggie White Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Loaded Veggie White Lasagna is a delightful twist on the traditional dish, packed with colorful vegetables and creamy cheeses, all layered between tender lasagna noodles and a rich béchamel sauce.
Ingredients
Lasagna Noodles:
- 9 pieces lasagna noodles (Cook according to package instructions.)
Vegetable Mixture:
- 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
- to taste salt
- to taste pepper
Cheese Layers:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Additional:
- 3 cups béchamel sauce (Store-bought or homemade.)
- 1/2 cup fresh basil, chopped (Optional for garnish.)
Instructions
- 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 1/2 cup of grated Parmesan cheese. Mix well.
- In the prepared 9×13 inch baking dish, spread a layer of béchamel sauce on the bottom.
- Layer the lasagna: 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 the lasagna: 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 vegetable selection based on your preferences or seasonal availability.
- Feel free to add extra herbs or spices to enhance the flavor profile of the dish.
- This lasagna can be prepared in advance and stored in the refrigerator before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg
Keywords: Loaded Veggie White Lasagna, Vegetable Lasagna Recipe, Vegetarian Lasagna, Healthy Lasagna
