Loaded Veggie White Lasagna for a Creamy, Healthy Delight

Enjoy a delightful twist on lasagna with this Loaded Veggie White Lasagna, packed with vibrant vegetables and creamy goodness.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lasagna

12 oz Lasagna Noodles Use gluten-free for an alternative.
2 tablespoons Olive Oil For sautéing veggies.
1 medium Onion Chopped.
3 cloves Garlic Minced.

For the Vegetables

1 medium Zucchini Diced.
1 medium Bell Pepper Chopped.
2 cups Spinach Fresh.
8 oz Mushrooms Sliced.

For the Seasoning

1 tablespoon Italian Seasoning
to taste Salt & Pepper Essential for flavor.

For the Cheesy Layers

15 oz Ricotta Cheese Or blended tofu for vegan option.
1 cup Shredded Mozzarella Cheese Or vegan cheese.
½ cup Grated Parmesan Cheese Nutritional yeast can be used as a substitute.

For the Sauce

2 cups Béchamel Sauce Homemade or store-bought.

For the Garnish

¼ cup Fresh Basil Chopped.

Equipment

9x13 inch baking dish
large pot
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Prepare the lasagna noodles according to package instructions until al dente, about 8-10 minutes.
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for about 3 minutes until translucent.
Add diced zucchini, bell pepper, mushrooms, spinach, Italian seasoning, salt, and pepper. Cook for 5-7 minutes until veggies are tender.
In a mixing bowl, combine ricotta cheese, 1 cup mozzarella, and ½ cup Parmesan cheese. Mix until smooth.
In a 9x13 inch baking dish, start with a layer of béchamel sauce, then add 3 noodles, half the ricotta mixture, and half the sautéed veggies.
Repeat layering with 3 more noodles, remaining ricotta, sautéed veggies, and more béchamel sauce.
Top with final 3 noodles and cover with remaining béchamel sauce. Sprinkle with remaining mozzarella and Parmesan.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until top is golden.
Allow to cool for about 10 minutes before slicing. Garnish with fresh basil before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 30IUVitamin C: 60mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in the fridge for up to 3 days or freeze unbaked for up to 3 months. Reheat for a quick meal.

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