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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna: Comforting Veggie Bliss Awaits

Enjoy a healthier twist on lasagna with loaded veggies and creamy béchamel in this Loaded Veggie White Lasagna.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 9 sheets Lasagna Noodles Use gluten-free noodles for a gluten-free option.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion, chopped Shallots can be used for sweetness.
  • 2 cloves Garlic, minced Fresh garlic preferred.
  • 1 medium Zucchini, diced Yellow squash can be a substitute.
  • 1 piece Bell Pepper, chopped Any color works.
  • 1 cup Spinach, chopped Kale can be used instead.
  • 1 cup Mushrooms, sliced White, brown, or portobello mushrooms can be used.
  • 1 teaspoon Italian Seasoning Dried herbs mix works as a substitute.
  • Salt & Pepper Adjust to taste.
For the Cheesy Filling
  • 2 cups Ricotta Cheese Blended tofu for a vegan option.
  • 2 cups Mozzarella Cheese, shredded Vegan mozzarella is a substitute.
  • 1 cup Parmesan Cheese, grated Nutritional yeast can be a vegan substitute.
For the Sauce
  • 3 cups Béchamel Sauce Homemade or store-bought.
For Garnish
  • ½ cup Fresh Basil, chopped Optional.

Equipment

  • 9x13-inch baking dish
  • Large pot
  • medium mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Boil a large pot of salted water and cook the lasagna noodles until al dente, about 8-10 minutes. Drain and rinse under cold water.
  3. Heat 2 tablespoons of olive oil in a pot over medium heat. Sauté the chopped onion and minced garlic for 3 minutes until translucent and fragrant.
  4. Add diced zucchini, bell pepper, spinach, and mushrooms. Stir in Italian seasoning, salt, and pepper. Cook for 5-7 minutes until tender.
  5. In a medium bowl, mix ricotta, mozzarella, and Parmesan until creamy.
  6. In a baking dish, layer béchamel sauce, three noodles, half the ricotta mix, half the veggies, one-third of the béchamel. Repeat layers, finishing with noodles and sauce on top.
  7. Spread remaining béchamel over the top, sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake for 30 minutes.
  8. Remove foil and bake for an additional 15 minutes until golden and bubbly.
  9. Let cool for 10 minutes before serving. Garnish with fresh basil if desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

This lasagna can be prepared a day in advance. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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