Loaded Veggie White Lasagna
A comforting and hearty dish showcasing layers of vibrant vegetables and rich cheeses nestled between tender lasagna noodles, perfect for a meatless meal.
Ingredients
For the lasagna layers
- 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 and pepper
For the cheese mixtures
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For the sauce
- 3 cups béchamel sauce Store-bought or homemade.
For garnish
- 1/2 cup fresh basil, chopped Optional for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the lasagna noodles according to the 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 until translucent, about 3 minutes.
- Stir in the diced zucchini, chopped bell pepper, spinach, and sliced mushrooms. Season with Italian seasoning, salt, and pepper. Cook until the vegetables are tender, approximately 5–7 minutes.
Assembly
- In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Mix well until creamy.
- 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. Spread half of the ricotta mixture, half of the sautéed veggies, and a third of the remaining béchamel sauce.
- Repeat the layers: add another 3 lasagna noodles, the remaining ricotta mixture, the rest of the veggies, and another third of the béchamel sauce.
- Finish with the last 3 lasagna noodles, covering them with the remaining béchamel sauce. Sprinkle the remaining mozzarella and Parmesan cheese on top.
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.
Notes
Leftovers store beautifully! Allow them to cool completely, then slice and store in airtight containers in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through.