Description
Indulge in the comforting layers of our Loaded Veggie White Lasagna, a delightful vegetarian dish that combines creamy béchamel sauce with an array of nutritious vegetables. This crowd-pleasing recipe is perfect for family dinners, potlucks, or special occasions. Each bite delivers a rich blend of flavors from fresh zucchini, bell peppers, and spinach, all nestled between layers of tender lasagna noodles and gooey cheeses. Not only is this dish filling and flavorful, but it also makes meal prep a breeze since it can be made ahead and reheated effortlessly. Treat your loved ones to this satisfying comfort food that appeals to both vegetarians and meat-eaters alike.
Ingredients
- 9 pieces lasagna noodles (Cook according to package instructions.)
- 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
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 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 until al dente; drain and set aside.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
- Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms; stir in Italian seasoning with salt and pepper, cooking until tender.
- Mix ricotta cheese with 1 cup mozzarella and ½ cup Parmesan in a bowl until smooth.
- In a baking dish, layer béchamel sauce on the bottom, followed by three lasagna noodles.
- Spread half of the ricotta mixture over the noodles, then half of the sautéed veggies. Pour one-third of the remaining béchamel sauce on top.
- Repeat with more noodles, remaining ricotta mixture, veggies, and another third of béchamel sauce.
- Finish with the last three noodles topped with remaining béchamel sauce and cheeses.
- Cover with foil and bake for 30 minutes; uncover and bake for an additional 15 minutes until golden brown.
- Allow cooling for 10 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Feel free to swap in seasonal vegetables like broccoli or carrots for added flavor. For extra creaminess, use a mix of cottage cheese with ricotta if desired.