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Loaded Veggie White Lasagna Recipe

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★★★★★

4.5 from 144 reviews

This Loaded Veggie White Lasagna is a creamy, flavorful vegetarian dish featuring layers of tender lasagna noodles, a rich homemade white sauce, sautéed mixed vegetables including bell peppers, zucchini, and spinach, and a blend of ricotta, Parmesan, and mozzarella cheeses baked to perfection. It’s a perfect comforting meal that is wholesome, satisfying, and packed with vegetable goodness.

Ingredients

Scale

White Sauce

  • 1/2 cup (113g) butter
  • 1/2 cup (57g) all-purpose flour
  • 4 cups (946ml) milk
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetable Filling

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 (10-ounce) package (283g) frozen spinach, thawed and squeezed dry

Cheese Mixture

  • 1 (15-ounce) container (425g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Others

  • 9 lasagna noodles
  • 3 cups (336g) shredded mozzarella cheese

Instructions

  1. Prepare the White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until smooth and lightly bubbling. Gradually add the milk while whisking constantly to avoid lumps. Bring the mixture to a simmer and reduce heat. Let it simmer gently for 5-7 minutes until thickened, stirring frequently. Stir in the nutmeg, salt, and black pepper. Remove from heat and set aside.
  2. Prepare the Vegetable Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Add the chopped red and yellow bell peppers and zucchini, cooking for 5-7 minutes until vegetables are tender-crisp. Stir in the thawed and drained spinach along with salt and pepper. Remove from heat and let cool slightly.
  3. Mix Cheese and Vegetables: In a large bowl, combine ricotta cheese, grated Parmesan cheese, and the beaten egg. Stir in the slightly cooled vegetable mixture until evenly mixed.
  4. Cook the Lasagna Noodles: Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
  5. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of the prepared white sauce in the bottom of a 9×13 inch baking dish. Layer 3 cooked lasagna noodles over the sauce. Spread half of the vegetable and cheese filling evenly over the noodles. Sprinkle with 1 cup (112g) shredded mozzarella cheese. Repeat the layering with white sauce, noodles, the remaining vegetable filling, and another cup of mozzarella cheese. Top with the remaining noodles and white sauce. Finish by sprinkling the last cup of mozzarella cheese evenly on top.
  6. Bake: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake uncovered for another 20-25 minutes until the cheese on top is melted, golden, bubbly, and the lasagna is thoroughly heated.
  7. Rest before serving: Allow the lasagna to stand for 10-15 minutes after baking to set, making it easier to cut and serve.

Notes

  • Make Ahead: You can assemble the lasagna up to 24 hours in advance and store it in the refrigerator until ready to bake.
  • Vegetable Variations: Feel free to add mushrooms, artichoke hearts, or roasted eggplant to the vegetable mixture for additional flavor and texture.

Keywords: vegetable lasagna, white sauce lasagna, vegetarian lasagna, baked lasagna, Italian vegetarian recipe

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