Loaded Veggie White Lasagna
A creamy and flavorful vegetarian lasagna layered with fresh vegetables, ricotta, and a rich béchamel sauce, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Can be frozen for up to 2 months. Reheat thoroughly before serving.