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Loaded Veggie White Lasagna

This Loaded Veggie White Lasagna is a wholesome, creamy dish packed with fresh vegetables and layers of cheesy goodness. It's a perfect vegetarian option that delights both the taste buds and the eyes, making it ideal for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 large pot
  • 1 skillet
  • 1 mixing bowl
  • 1 whisk
  • 1 oven

Ingredients
  

  • 12 pieces lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups spinach, chopped
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups ricotta cheese
  • 1 piece egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups béchamel sauce store-bought or homemade

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-5 minutes.
  • Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook for about 5-7 minutes until softened, then stir in the spinach, oregano, basil, salt, and pepper. Cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix well to create a creamy filling.
  • Spread a layer of béchamel sauce in the bottom of the 9x13 inch baking dish.
  • Place 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles, followed by half of the veggie mixture. Sprinkle with a third of the mozzarella and a third of the Parmesan cheese.
  • Repeat the layers: sauce, 3 noodles, remaining ricotta, remaining veggie mixture, and half of remaining mozzarella and Parmesan.
  • Top with the final 3 noodles, remaining béchamel sauce, and the rest of the mozzarella and Parmesan cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown. Let it rest for 10 minutes before serving.

Notes

Feel free to customize the veggie mix by adding your favorites or whatever you have on hand.
You can make the béchamel sauce from scratch for a richer flavor.
For a healthier option, use whole-grain lasagna noodles.
This dish can be prepared ahead of time and stored in the refrigerator before baking. Just adjust the cooking time slightly if baking cold.