Go Back
–+ servings
Loaded Veggie White Lasagna

Loaded Veggie White Lasagna for a Cozy, Healthy Dinner

A vibrant celebration of vegetables between creamy layers of cheesy goodness in a Loaded Veggie White Lasagna.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 sheets Lasagna Noodles Cook according to package instructions.
  • 2 tablespoons Olive Oil Essential for sautéing vegetables.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced.
For the Veggies
  • 1 medium Zucchini Chopped.
  • 1 medium Bell Pepper Chopped, any color.
  • 2 cups Spinach Fresh.
  • 1 cup Mushrooms Chopped.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Can replace with blended tofu.
  • 1 cup Shredded Mozzarella Cheese Use vegan cheese as an alternative.
  • ½ cup Grated Parmesan Cheese Nutritional yeast works as a vegan substitute.
For the White Sauce
  • 2 cups Béchamel Sauce Homemade or store-bought.
  • 1 teaspoon Italian Seasoning Mix dried herbs for a personalized touch.
For Garnish
  • 1 bunch Fresh Basil Optional for garnish.

Equipment

  • Large pot
  • Baking dish
  • Mixing bowl
  • Colander
  • aluminum foil

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a kitchen towel.
  3. In a large pot, heat olive oil over medium heat. Sauté onion and garlic for about 3 minutes until soft.
  4. Add zucchini, bell pepper, spinach, and mushrooms. Cook for 5-7 minutes until tender, adding Italian seasoning, salt, and pepper.
  5. In a mixing bowl, combine ricotta, 1 cup mozzarella, and ½ cup Parmesan. Mix until creamy.
  6. In a baking dish, spread a thin layer of béchamel sauce, layer noodles, half the ricotta mixture, and half the sautéed veggies. Repeat and finish with noodles and béchamel.
  7. Top with remaining mozzarella and Parmesan.
  8. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly.
  9. Let cool for about 10 minutes before serving. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Use seasonal vegetables for best flavor. Prepare a day in advance and refrigerate for a hassle-free dinner.

Tried this recipe?

Let us know how it was!