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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna
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Experience the joy of comfort food with this Loaded Veggie White Lasagna, a delightful dish that’s both creamy and nutritious. Packed with vibrant vegetables like zucchini, bell peppers, and spinach, this lasagna is a feast for the eyes as well as the palate. The rich layers of ricotta and mozzarella cheese meld beautifully with a velvety béchamel sauce, making it an irresistible choice for family dinners or gatherings. Easy to prepare and full of flavor, this recipe is sure to become a favorite at your table. Whether you’re a novice cook or a seasoned chef, you’ll love how simple it is to create this delicious meal that brings smiles all around.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • salt to taste
  • pepper to taste
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups béchamel sauce
  • 1/2 cup fresh basil, chopped (optional for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions; drain and set aside.
  3. In a pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
  4. Add diced zucchini, bell pepper, spinach, mushrooms, Italian seasoning, salt, and pepper; cook until tender.
  5. In a bowl, mix ricotta cheese with one cup of mozzarella and half a cup of Parmesan until smooth.
  6. In a baking dish, layer béchamel sauce, noodles, ricotta mixture, sautéed veggies, and repeat until all ingredients are used.
  7. Finish with noodles topped with remaining béchamel sauce and cheeses.
  8. Bake covered for 30 minutes; uncover and bake another 15 minutes until golden.
  9. Cool for 10 minutes before slicing.

Nutrition

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