Introduction

There’s something incredibly comforting about lasagna, and when you load it with veggies, it becomes not just delicious but nutritious too. I discovered this Loaded Veggie White Lasagna recipe during a weeknight dinner rush, and it has since become a staple in my kitchen. Not only is it a great way to sneak in those greens, but it also makes for a hearty meal that the whole family enjoys. If you’re looking for a cozy dinner idea that brings in vibrant flavors and satisfying textures, you’ve got to give this one a shot!

Why Make This Recipe

This Loaded Veggie White Lasagna stands out for so many reasons. First off, it’s packed with colorful vegetables that not only add nutrition but also excitement to every bite. Whether it’s a busy weeknight or a relaxing weekend gathering, this dish is perfect for any occasion. Plus, it’s surprisingly easy to make, making it a go-to choice for both novice cooks and seasoned chefs alike.

"This lasagna is a game changer! It’s loaded with flavors and the béchamel sauce is simply divine. Everyone in my family loved it, even the picky eaters!" – A satisfied home cook

How to Make Loaded Veggie White Lasagna

Creating this lasagna is an enjoyable journey that beautifully layers flavors and textures. Here’s what you can expect: you’ll begin by sautéing your favorite vegetables, then mixing creamy cheeses, and finally layering everything with luscious béchamel sauce and noodles. It’s a straightforward method that builds up deliciousness in every bite!

Ingredients

Gather these items to whip up your enticing Loaded Veggie White Lasagna:

9 pieces 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
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups béchamel sauce
1/2 cup fresh basil, chopped (for garnish, optional)

Feel free to swap out any of the vegetables or cheeses according to your preference, making this dish versatile to your liking!

Directions

Preheat your oven to 350°F (175°C).
Cook the lasagna noodles as per the package instructions until al dente. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent, about 3 minutes.
Incorporate the diced zucchini, chopped bell pepper, spinach, and sliced mushrooms. Season with Italian seasoning, salt, and pepper, and cook until the vegetables are tender, approximately 5–7 minutes.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Mix until creamy and well blended.
In a prepared 9×13 inch baking dish, spread a layer of béchamel sauce on the bottom.
Layer 3 lasagna noodles on top of the sauce, followed by half of the ricotta mixture, half of the sautéed veggies, and a third of the remaining béchamel sauce.
Repeat the layering: add another 3 noodles, the remaining ricotta mixture, the rest of the veggies, and another third of the béchamel sauce.
Finish with the last 3 noodles, covering them with the remaining béchamel sauce. Top with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Allow to cool for 10 minutes before slicing. Garnish with fresh basil, if desired.

How to Serve Loaded Veggie White Lasagna

For a delightful presentation, serve the lasagna with a fresh garden salad drizzled with olive oil and balsamic vinegar. Garlic bread or crusty rolls also make excellent accompaniments, soaking up the remaining béchamel sauce on your plate. A glass of chilled white wine can elevate the experience too!

How to Store

If you find yourself with leftovers (which is rare!), store any uneaten portions in an airtight container in the fridge for 3 to 5 days. This dish also freezes beautifully; wrap individual slices tightly in plastic wrap, and store them in a freezer-safe bag for up to 2 months. Just make sure to reheat thoroughly before enjoying!

Tips to Make

When layering, ensure the béchamel sauce is evenly spread to keep the noodles from drying out.
If you prefer a bit more zing, consider adding a pinch of red pepper flakes to the sautéed veggies.
Be creative! Swap in seasonal vegetables like asparagus or roasted butternut squash for a unique twist.

Variations

There are countless ways to mix things up with this recipe. Try adding in some cooked ground meat for a heartier option or switch up the cheese; goat cheese can give a tangy kick that complements the vegetables nicely. You could also experiment with different sauces—like a marinara for a traditional touch—if you want to deviate from the creamy theme.

FAQs

How long does it take to prepare this lasagna?
It typically takes about 45 minutes to an hour, especially if you prep the veggies in advance.
Can I substitute the béchamel sauce?
Yes, a store-bought white sauce or even a tomato sauce can be used if you prefer a different base.
Is this lasagna freezer-friendly?
Absolutely! Just make sure to wrap it well to avoid freezer burn, and reheat it thoroughly when you’re ready to eat.

Feel free to delve into this Loaded Veggie White Lasagna recipe that’s not just comforting but also versatile and satisfying. Enjoy each delicious bite!

Loaded Veggie White Lasagna

This Loaded Veggie White Lasagna is a hearty, comforting dish packed with colorful vegetables and creamy cheeses, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Lasagna Components

9 pieces lasagna noodles Cook as per package instructions
3 cups béchamel sauce You can substitute with store-bought white sauce

Sautéed Vegetables

2 tablespoons olive oil For sautéing vegetables
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
Salt and pepper to taste Salt and pepper

Cheese Mixture

2 cups ricotta cheese
2 cups shredded mozzarella cheese Plus more for topping
1 cup grated Parmesan cheese Plus more for layering

For Garnish

1/2 cup fresh basil, chopped Optional garnish

Method

Preparation

Preheat your oven to 350°F (175°C).
Cook the lasagna noodles as per the package instructions until al dente. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent, about 3 minutes.
Incorporate the diced zucchini, chopped bell pepper, spinach, and sliced mushrooms. Season with Italian seasoning, salt, and pepper, and cook until the vegetables are tender, approximately 5–7 minutes.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Mix until creamy and well blended.

Assembly

In a prepared 9×13 inch baking dish, spread a layer of béchamel sauce on the bottom.
Layer 3 lasagna noodles on top of the sauce, followed by half of the ricotta mixture, half of the sautéed veggies, and a third of the remaining béchamel sauce.
Repeat the layering: add another 3 noodles, the remaining ricotta mixture, the rest of the veggies, and another third of the béchamel sauce.
Finish with the last 3 noodles, covering them with the remaining béchamel sauce. Top with the remaining mozzarella and Parmesan cheese.

Baking

Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Allow to cool for 10 minutes before slicing. Garnish with fresh basil, if desired.