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
Scale
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
