Loaded Veggie White Lasagna: A Creamy Vegetarian Delight

If you’re looking for a comforting yet nutritious dish, Loaded Veggie White Lasagna is an excellent choice. This creamy and flavorful lasagna layers fresh vegetables, ricotta, and a rich béchamel sauce, making it a hearty meal perfect for any occasion. It brings a delightful twist to traditional lasagna and is sure to impress your family and friends.

Why Make This Recipe?

Loaded Veggie White Lasagna stands out due to its mix of delicious flavors and textures. It is packed with fresh vegetables and creamy cheeses, making it not only tasty but also visually appealing. Whether you’re serving it for a family dinner or a potluck, this dish is a fantastic way to enjoy a vegetarian meal without sacrificing taste. Plus, it’s a great option for those who may want to eat healthier without compromising on comfort food cravings.

How to Make Loaded Veggie White Lasagna

Creating this loaded veggie lasagna is easier than you might think. Here’s a detailed guide to help you through the preparation process.

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
Salt, to taste
Pepper, to taste
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)

Directions

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

How to Serve Loaded Veggie White Lasagna

Once prepared, serve your Loaded Veggie White Lasagna hot from the oven. Cut into square portions and serve alongside a mixed green salad for a complete meal. The creamy texture pairs wonderfully with crusty garlic bread or buttery herb rolls.

How to Store Loaded Veggie White Lasagna

To store your Leftover Loaded Veggie White Lasagna, allow it to cool completely. Cover it tightly with aluminum foil or transfer it to an airtight container. Refrigerate for up to 3–4 days. For longer storage, you can freeze it for up to 2 months. Just ensure it’s well-wrapped to prevent freezer burn.

Tips to Make Loaded Veggie White Lasagna

Fresh Vegetables: Feel free to load up on your favorite vegetables. Broccoli, carrots, or kale can also be great additions.
Make Ahead: You can prepare the lasagna a day in advance. Just cover and refrigerate before baking. It may need a few extra minutes in the oven when you’re ready to bake it.
Homemade Béchamel Sauce: For a richer flavor, try making your own béchamel sauce. It’s simpler than you might think!

Variations

Add Proteins: For added protein, consider mixing in cooked chicken or turkey for a heartier version.
Gluten-Free Option: Substitute regular lasagna noodles with gluten-free varieties or use thinly sliced zucchini as noodles.

FAQs

Can I prepare this lasagna ahead of time?
Yes, you can prepare it the day before, just cover it and refrigerate until you’re ready to bake.
What can I serve with Loaded Veggie White Lasagna?
A fresh garden salad and garlic bread make excellent accompaniments.
Can I freeze Loaded Veggie White Lasagna?
Absolutely! Just wrap it tightly and freeze for up to 2 months. Bake it straight from the freezer or thaw before baking.

Loaded Veggie White Lasagna is an irresistible vegetarian dish that’s perfect for any occasion. With its creamy layers and abundance of vegetables, it’s a delightful meal you can feel good about enjoying!

Loaded Veggie White Lasagna

A creamy and flavorful vegetarian lasagna layered with fresh vegetables, ricotta, and a rich béchamel sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Ingredients

Lasagna Ingredients

9 pieces lasagna noodles Cook according to package instructions.
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
to taste Salt
to taste Pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese Reserve 1 cup for topping.
1 cup grated Parmesan cheese Reserve 1/2 cup for topping.
3 cups béchamel sauce Store-bought or homemade.
1/2 cup fresh basil, chopped Optional for garnish.

Instructions

Preparation

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

Assembly

In a prepared 9x13 inch baking dish, spread a layer of béchamel sauce on the bottom.
Place 3 lasagna noodles on top of the sauce. Layer half of the ricotta mixture, half of the sautéed veggies, and a third of the remaining béchamel sauce.
Repeat the layers: add 3 more lasagna noodles, the remaining ricotta mixture, the remaining veggies, and another third of the béchamel sauce.
Top with the last 3 lasagna noodles, the remaining béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.

Baking

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