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Loaded Veggie White Lasagna Recipe

Loaded Veggie White Lasagna Recipe
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★★★★★

5 from 24 reviews

This Loaded Veggie White Lasagna is a comforting and delicious vegetarian dish layered with sautéed zucchini, bell pepper, spinach, mushrooms, creamy ricotta and mozzarella cheeses, and topped with a rich béchamel sauce. Perfect as a hearty meatless dinner option, it combines wholesome vegetables and creamy cheeses baked to bubbly perfection, garnished with fresh basil for a fragrant finish.

Ingredients

Scale

Lasagna Base

  • 9 pieces lasagna noodles (Cook according to package instructions)
  • 2 tablespoons olive oil

Vegetables

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced

Cheese Mixture

  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided

Other Ingredients

  • 3 cups béchamel sauce (store-bought or homemade)
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup fresh basil, chopped (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna.
  2. Cook Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside to cool slightly.
  3. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for about 3 minutes until translucent and fragrant.
  4. Cook Vegetables: Add diced zucchini, chopped bell pepper, chopped spinach, and sliced mushrooms to the pot. Season with Italian seasoning, salt, and pepper. Cook for 5–7 minutes until the vegetables are tender but still vibrant.
  5. Prepare Cheese Mixture: In a bowl, combine the ricotta cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese. Mix thoroughly to combine all cheeses evenly.
  6. Layer Béchamel Sauce: Spread a thin layer of béchamel sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking and add creaminess.
  7. First Layer: Arrange 3 cooked lasagna noodles over the béchamel sauce. Spread half of the ricotta cheese mixture over the noodles, followed by half of the sautéed vegetables, then pour one third of the remaining béchamel sauce on top.
  8. Second Layer: Add another 3 noodles on top. Spread the remaining ricotta mixture, followed by the remaining vegetables. Pour another one third of the béchamel sauce over this layer.
  9. Final Layer: Top with the last 3 noodles, cover with the last third of béchamel sauce, then sprinkle the remaining shredded mozzarella and grated Parmesan cheese evenly over the top.
  10. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. This helps the cheeses melt and the flavors to meld without drying out.
  11. Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden, bubbly, and slightly crisp.
  12. Cool and Garnish: Let the lasagna cool for about 10 minutes after baking to set. Garnish with chopped fresh basil for a fresh, aromatic touch before serving.

Notes

  • For a gluten-free option, substitute gluten-free lasagna noodles.
  • Use homemade béchamel for best flavor or choose a high-quality store-bought sauce.
  • Feel free to add other vegetables like eggplant or carrots based on preference.
  • Letting the lasagna rest after baking ensures cleaner slices and better texture.
  • This dish can be prepared a day in advance and refrigerated for convenience.

Nutrition

Keywords: vegetarian lasagna, white lasagna, loaded veggie lasagna, zucchini lasagna, creamy lasagna, lasagna with béchamel, meatless dinner

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