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–+ servings
Loaded Veggie White Lasagna

Loaded Veggie White Lasagna: Creamy Comfort in Every Bite

Indulge in Loaded Veggie White Lasagna, a delightful vegetarian alternative filled with creamy goodness and vibrant veggies.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Can be substituted with gluten-free lasagna noodles
  • 2 tbsp Olive Oil Substitute with vegetable oil if needed
  • 1 Onion (diced) Shallots can be a good alternative
  • 2 cloves Garlic (minced) Fresh garlic is preferred
  • 1 cup Red Bell Pepper (diced) Can substitute with yellow or green bell peppers
  • 1 cup Yellow Bell Pepper (diced) Can also use additional red or green peppers
  • 8 oz Mushrooms (sliced) Any variety works well
  • 1 cup Zucchini (chopped) Eggplant or summer squash can be alternatives
  • 2 cups Spinach (fresh) Kale or Swiss chard can be substituted
For the Cheese Mixture
  • 15 oz Ricotta Cheese Cottage cheese can be used for a similar effect
  • 1 large Egg Flaxseed meal mixed with water can serve as a vegan substitute
  • 12 oz Mozzarella Cheese (shredded) Can substitute with a dairy-free cheese
  • 1 cup Parmesan Cheese (grated) Nutritional yeast can be used for a vegan alternative
For the White Sauce
  • 2 cups Milk For richer sauce, use half-and-half
  • 4 tbsp Unsalted Butter Can substitute with olive oil or a plant-based butter
  • 1/4 cup All-Purpose Flour Gluten-free flour blends can work for gluten-free
  • 1 tsp Salt Can use sea salt or kosher salt
  • 1/2 tsp Black Pepper White pepper is a good alternative
  • 1 tbsp Dried Italian Herbs Fresh herbs can substitute but adjust quantities
  • 1/4 tsp Crushed Red Pepper Flakes (optional) Omit for a milder lasagna
For Garnish
  • 1/4 cup Fresh Basil Leaves Can substitute with parsley

Equipment

  • Large skillet
  • large baking dish
  • Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Prepare the lasagna noodles according to package instructions.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and minced garlic, sautéing until onions are translucent.
  4. Stir in red and yellow bell peppers, mushrooms, and zucchini into the skillet. Cook until tender, then fold in spinach.
  5. In a bowl, combine ricotta cheese, egg, and half of the grated Parmesan until smooth.
  6. In a saucepan, melt unsalted butter, whisk in flour, and gradually add milk until thickened. Season with salt, pepper, herbs, and optional red pepper flakes.
  7. Spread a layer of white sauce in the baking dish, layer with noodles, ricotta mixture, vegetables, and mozzarella.
  8. Repeat the layering process, finishing with remaining noodles, white sauce, mozzarella, and Parmesan.
  9. Cover with foil and bake for 25 minutes, then remove foil and bake for another 15 minutes until cheese is bubbly.
  10. Let it rest for 10 minutes and garnish with fresh basil before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 10mg

Notes

Allowing the lasagna to rest helps the layers set, making slicing neat and tidy.

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