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Loaded Veggie White Lasagna Recipe

Loaded Veggie White Lasagna Recipe
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★★★★★

5.3 from 16 reviews

This Loaded Veggie White Lasagna is a creamy, comforting dish packed with sautéed vegetables, rich ricotta and mozzarella cheeses, and a velvety béchamel sauce. Perfect as a hearty vegetarian main course, it combines layers of tender lasagna noodles, flavorful seasoned veggies, and a blend of cheeses baked to golden perfection.

Ingredients

Scale

Lasagna Noodles

  • 9 pieces lasagna noodles (Cook according to package instructions)

Vegetable Sauté

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 piece bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste

Cheese Mixture

  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Sauce

  • 3 cups béchamel sauce (Store-bought or homemade)

Garnish

  • 1/2 cup fresh basil, chopped (Optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the lasagna layers evenly.
  2. Cook Noodles: Cook the lasagna noodles according to package instructions until al dente, then drain them well and set aside to prevent sticking.
  3. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until onions become translucent and fragrant, about 3 minutes.
  4. Cook Vegetables: Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms to the pot. Stir in Italian seasoning and season with salt and pepper to taste. Cook until the vegetables are tender, approximately 5 to 7 minutes, stirring occasionally.
  5. Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. Mix thoroughly to create a creamy cheese layer.
  6. Layer Sauce: Spread a thin layer of béchamel sauce over the bottom of a 9×13 inch baking dish for a creamy base.
  7. First Layer Assembly: Arrange 3 lasagna noodles over the béchamel sauce. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the sautéed vegetables and a third of the remaining béchamel sauce.
  8. Second Layer Assembly: Repeat the layering by placing 3 more noodles, the remaining ricotta mixture, the remaining vegetables, and another third of the béchamel sauce over them.
  9. Top Layer: Add the final 3 noodles, top with the remaining béchamel sauce, and sprinkle the leftover mozzarella and Parmesan cheese over the surface for a golden crust.
  10. Bake Covered: Cover the baking dish with foil and bake for 30 minutes in the preheated oven to allow flavors to meld and cheese to melt.
  11. Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
  12. Rest and Garnish: Let the lasagna cool for 10 minutes before slicing to help it set. Garnish with chopped fresh basil if desired for a pop of color and aroma.

Notes

  • You can make your own béchamel sauce using butter, flour, and milk for a fresher taste.
  • For added flavor, consider adding a pinch of nutmeg to the béchamel sauce.
  • If you prefer a gluten-free version, substitute the lasagna noodles with gluten-free noodles.
  • The lasagna can be assembled a day ahead and refrigerated; just add extra baking time if baking from cold.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Keywords: white lasagna, vegetarian lasagna, baked pasta, vegetable lasagna, ricotta cheese recipe, béchamel sauce lasagna, healthy vegetarian dinner

Find it online: https://todayfoodrecipe.com/loaded-veggie-white-lasagna-recipe/