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
Scale
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
