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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna
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Indulge in the comforting flavors of our Loaded Veggie White Lasagna, a delightful dish that layers creamy béchamel sauce, vibrant vegetables, and rich cheeses for a satisfying meal. This family-friendly recipe is perfect for busy weeknights or special occasions, offering a wholesome option everyone will love. With its easy preparation and customizable ingredients, you can make this lasagna your own using seasonal veggies or your favorite cheese alternatives. Gather around the table and enjoy this cheesy masterpiece that brings warmth and joy to every bite!

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups béchamel sauce

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a large pot over medium heat, add olive oil and sauté onion and garlic until translucent (about 3 minutes).
  4. Add zucchini, bell pepper, spinach, mushrooms, Italian seasoning, salt, and pepper; cook until veggies are tender (5–7 minutes).
  5. In a bowl, mix ricotta with 1 cup mozzarella and ½ cup Parmesan.
  6. In a baking dish, spread a layer of béchamel sauce; layer with noodles, half of the ricotta mixture, half of the sautéed vegetables, and a third of remaining béchamel. Repeat layers.
  7. Top with remaining noodles and béchamel; sprinkle with leftover 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.

Nutrition

Find it online: https://tastemakerrecipes.com/loaded-veggie-white-lasagna/