Loaded Veggie White Lasagna
This Loaded Veggie White Lasagna is a hearty, cheesy, and vegetable-packed dish that makes for a perfect comfort food. Layers of tender lasagna noodles are combined with a creamy white sauce and a variety of fresh vegetables, making it both delicious and nutritious. Ideal for serving family or guests, this dish is delightful for any occasion.
Equipment
- 1 baking dish 9x13 inch
- 1 large pot
- 1 skillet
- 2 mixing bowls
- 1 whisk
- 1 spoon or spatula
- 1 aluminum foil
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 piece bell pepper, diced
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 3 cups white sauce (or Alfredo sauce)
- 2 teaspoons dried Italian herbs (basil, oregano)
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, cook lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent.
- Add zucchini, bell pepper, and mushrooms to the skillet; cook for about 5-7 minutes until they are tender. Stir in spinach and cook until wilted. Season with salt, pepper, and Italian herbs.
- In a mixing bowl, combine ricotta and half of the mozzarella cheese. Add a pinch of salt and pepper.
- To assemble the lasagna, spread a layer of white sauce on the bottom of the baking dish. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture, half of the veggie mix, and a layer of white sauce on top. Repeat the layers, ending with a final layer of noodles topped with remaining white sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden.
- Let the lasagna sit for about 10 minutes before slicing and serving.
Notes
Feel free to customize the vegetables based on your preferences or seasonal availability. This dish can be assembled in advance and refrigerated until ready to bake. Just add an extra 10-15 minutes to the cooking time if cooking from cold. You can also substitute the ricotta with cottage cheese for a lighter version.