Loaded Veggie White Lasagna Recipe
If you’re on the lookout for a hearty, comforting meal that’s bursting with fresh vegetables and creamy cheeses, you’ve just found your new favorite. This Loaded Veggie White Lasagna is a deliciously satisfying twist on traditional lasagna, swapping out the red sauce for a luscious béchamel and layering in a colorful medley of zucchini, bell pepper, spinach, and mushrooms. Every bite offers a perfect balance of richness and freshness that will make you forget it’s actually packed with wholesome veggies. Trust me, this dish will quickly become a beloved staple in your dinner rotation!
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this lasagna shine. Each component works together to create a dish that’s creamy, flavorful, and packed with vibrant color and texture.
- Lasagna noodles: Cooked al dente, these form the classic, tender layers that hold everything together perfectly.
- Olive oil: Adds a subtle fruity richness and helps sauté the vegetables to tender perfection.
- Onion and garlic: The aromatic base that brings warmth and depth to the veggie filling.
- Zucchini: Adds a gentle crunch and mild flavor that complements the creamy cheeses beautifully.
- Bell pepper: Brings sweetness and vibrant color to brighten the layers.
- Spinach: A tender leafy green that lends earthiness and a lovely pop of green.
- Mushrooms: Offer umami richness and a meaty texture that makes the lasagna feel indulgent.
- Italian seasoning, salt, and pepper: Essential for seasoning and tying all the veggie flavors together.
- Ricotta cheese: Creamy and smooth, it creates luscious pockets of flavor throughout the dish.
- Mozzarella cheese: Melts beautifully, helping the lasagna get that irresistible bubbly top.
- Parmesan cheese: Adds a sharp, nutty kick that elevates every layer.
- Béchamel sauce: The silky white sauce that makes this recipe stand out by enveloping everything in creamy goodness.
- Fresh basil (optional): For a fresh herbal finish and a splash of color when serving.
How to Make Loaded Veggie White Lasagna
Step 1: Preparing the Oven and Noodles
Start by preheating your oven to 350°F (175°C). While that heats up, cook the lasagna noodles according to the package instructions until they’re just al dente. Perfectly cooked noodles are essential because they’ll finish cooking in the oven without turning mushy. Once cooked, drain them carefully and set aside so they don’t stick together.
Step 2: Sautéing the Vegetables
Heat up the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they become fragrant and translucent — about three minutes. Then toss in the diced zucchini, chopped bell pepper, fresh spinach, and sliced mushrooms. Season with the Italian seasoning, salt, and pepper, and cook until the veggies soften and all those lovely flavors come together, about 5 to 7 minutes.
Step 3: Mixing the Cheeses
While the veggies cook, combine the ricotta cheese, one cup of shredded mozzarella, and half a cup of grated Parmesan in a mixing bowl. Stir this mixture well to ensure even creaminess in every bite of your lasagna.
Step 4: Assembling the Layers
Grab a 9×13 inch baking dish and start with a generous layer of béchamel sauce spread evenly at the bottom. Place three lasagna noodles over the sauce. Next, add half the ricotta cheese mixture, followed by half the sautéed vegetables, then pour over a third of the béchamel sauce. Repeat these layers exactly once more, and then top with the final three noodles, the remaining béchamel sauce, and sprinkle the leftover mozzarella and Parmesan cheeses on top. This layering technique ensures every slice is a perfect balance of creamy, cheesy, and veggie-packed goodness.
Step 5: Baking to Golden Perfection
Cover the dish with foil to keep it moist and pop it into your preheated oven for 30 minutes. Then remove the foil and bake it for another 15 minutes to let the top get that irresistible golden and bubbly finish. This step is key for creating a beautifully crisp cheese crust while keeping the inside luxuriously creamy.
Step 6: Resting and Garnishing the Loaded Veggie White Lasagna
After baking, allow the lasagna to rest for about 10 minutes before slicing. This little pause helps the layers to set nicely so you get clean, sturdy cuts. If you like, sprinkle fresh chopped basil over each serving to add a burst of herbal freshness and a splash of vibrant green.
How to Serve Loaded Veggie White Lasagna
Garnishes
Fresh herbs like basil or a sprinkle of extra Parmesan right before serving can lift the dish even higher. A few red pepper flakes or a light drizzle of good-quality olive oil add a subtle kick without overpowering the delicate balance of flavors.
Side Dishes
This loaded veggie masterpiece pairs wonderfully with a crisp mixed green salad or roasted Brussels sprouts for a well-rounded meal. Garlic bread is always a crowd-pleaser and offers a crunchy, buttery contrast that soaks up any luscious béchamel left on your plate.
Creative Ways to Present
For a casual family dinner, slice into squares and serve with a spoonful of extra béchamel on the side. Hosting a party? Try individual lasagna portions baked in small ramekins for an elegant presentation that makes each guest feel special.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Veggie White Lasagna keeps beautifully in the fridge for up to three days. Cover tightly with foil or a lid to maintain moisture and flavor. It’s even better the next day once the flavors have had a chance to meld further.
Freezing
This lasagna freezes wonderfully, making it a perfect make-ahead meal. Wrap the assembled, unbaked dish tightly in plastic wrap and foil before freezing. It can be stored for up to two months; just thaw overnight in the fridge before baking as directed.
Reheating
Reheat individual slices in the microwave or warm the whole dish in the oven at 350°F until heated through and bubbly. Adding a splash of milk or béchamel can help revive any dried-out edges, keeping it creamy and delicious.
FAQs
Can I use a different cheese instead of ricotta?
Absolutely! Cottage cheese is a lighter alternative that works well, though it has a slightly different texture. For a richer flavor, mascarpone can be used, but keep in mind it will make the dish extra creamy.
Is béchamel sauce hard to make from scratch?
Not at all! Béchamel is simply a buttery roux whisked together with milk to create a smooth white sauce. If you’re short on time, store-bought versions are convenient and still delicious in this recipe.
Can I add other vegetables to this Loaded Veggie White Lasagna?
Yes! Feel free to customize with your favorite vegetables such as eggplant, kale, or artichoke hearts. Just be sure to sauté them well to avoid excess moisture, which can make the lasagna watery.
Is this recipe vegetarian?
Yes, this dish is completely vegetarian but not vegan due to the cheeses and béchamel sauce. You can make vegan adjustments by using plant-based cheese alternatives and a dairy-free béchamel.
How do I prevent the lasagna from being too watery?
Make sure to drain and sauté your vegetables thoroughly to reduce moisture before layering, and avoid overcooking the noodles. Also, use thicker béchamel sauce to keep the layers creamy but not runny.
Final Thoughts
I can’t recommend the Loaded Veggie White Lasagna enough if you want the comfort of lasagna but with a fresh and lighter twist. It’s a dish that nourishes both body and soul, delivering creamy, cheesy goodness with a garden-fresh punch. Give it a try, and I promise it will quickly become one of your go-to meals for cozy dinners, weeknight family meals, or special occasions alike!
Print
Loaded Veggie White Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Loaded Veggie White Lasagna is a delicious and healthy twist on traditional lasagna, featuring layers of al dente noodles, sautéed mixed vegetables, creamy ricotta and mozzarella cheeses, all brought together with a rich béchamel sauce. This comforting casserole is perfect for vegetarians seeking a hearty and flavorful meal that balances indulgence with fresh garden flavors.
Ingredients
Lasagna Base
- 9 pieces lasagna noodles (Cook according to package instructions)
Vegetables
- 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
Cheese Mixture
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided: 1 cup for mixture, 1 cup for topping)
- 1 cup grated Parmesan cheese (divided: 1/2 cup for mixture, 1/2 cup for topping)
Sauce
- 3 cups béchamel sauce (Store-bought or homemade)
Garnish
- 1/2 cup fresh basil, chopped (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the lasagna.
- Cook Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent, about 3 minutes, to build flavor.
- Cook Vegetables: 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 vegetables are tender, approximately 5 to 7 minutes.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Mix thoroughly for a smooth, creamy filling.
- Layer Base Sauce: In a 9×13 inch baking dish, spread a layer of béchamel sauce evenly on the bottom to prevent sticking and add creaminess.
- First Layer: Place 3 lasagna noodles over the béchamel sauce. Spread half of the ricotta cheese mixture, then half of the sautéed vegetables, and cover with one-third of the remaining béchamel sauce.
- Second Layer: Repeat the layering process with 3 more noodles, the remaining ricotta mixture, the remaining vegetables, and another one-third of the béchamel sauce.
- Top Layer: Add the last 3 noodles, spread the rest of the béchamel sauce over the top, and sprinkle with the remaining mozzarella and Parmesan cheese evenly.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes or until the top is golden brown and bubbly for a perfect finish.
- Rest and Garnish: Allow the lasagna to cool for 10 minutes before slicing to set the layers. Garnish with chopped fresh basil if desired for added freshness and aroma.
Notes
- For a gluten-free version, use gluten-free lasagna noodles and ensure béchamel sauce is made with gluten-free flour.
- Béchamel sauce can be homemade by whisking butter, flour, and milk until thickened or purchased ready-made for convenience.
- Feel free to add other vegetables like eggplant or carrots for extra nutrition and flavor.
- Use part-skim ricotta and mozzarella to reduce fat content if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 1/8 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
Keywords: white lasagna, veggie lasagna, vegetarian lasagna, béchamel lasagna, healthy lasagna, Italian casserole, baked pasta, ricotta lasagna
