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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna: Comfort Food with a Healthy Twist

Enjoy this Loaded Veggie White Lasagna, a comforting dish that's packed with vibrant vegetables and creamy flavors.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: PASTA
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 9 lasagna noodles lasagna noodles Consider using gluten-free noodles for a lighter option.
  • 2 tablespoons olive oil For sautéing vegetables.
  • 1 medium onion Adds sweetness and depth.
  • 2 cloves garlic Elevates flavor profile.
For the Veggies
  • 1 medium zucchini Provides moisture and texture.
  • 1 medium bell pepper Adds crunch and sweetness.
  • 2 cups spinach A nutrient-rich green.
  • 8 ounces mushrooms Brings umami flavor.
For Seasoning
  • 1 tablespoon Italian seasoning Enhances overall flavor.
  • 1 teaspoon salt Essential seasoning.
  • 1 teaspoon pepper Essential seasoning.
For the Cheesy Layers
  • 15 ounces ricotta cheese Creates a creamy filling.
  • 1 cup shredded mozzarella cheese Adds gooey texture.
  • ½ cup grated Parmesan cheese Provides a sharp flavor boost.
For the Sauce
  • 2 cups béchamel sauce A creamy layer that binds everything.
  • ½ cup fresh basil Optional for garnish.

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • pot
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles until al dente, usually around 8-10 minutes; drain and set aside.
  3. Sauté onion and garlic in olive oil over medium heat until translucent, approximately 3-5 minutes.
  4. Add zucchini, bell pepper, spinach, and mushrooms to the pot. Season with Italian seasoning, salt, and pepper, then cook until the vegetables are tender, about 5-7 minutes.
  5. Blend ricotta cheese with 1 cup of shredded mozzarella and ½ cup of grated Parmesan in a mixing bowl until smooth.
  6. Layer in a 9x13 inch baking dish: start with béchamel sauce, followed by noodles, ricotta mixture, sautéed veggies, and more béchamel, repeating until all ingredients are used.
  7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
  8. Cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 25IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

Serve with a sprinkle of extra Parmesan on top for additional cheesy goodness.

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