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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna

This Loaded Veggie White Lasagna is a delicious and hearty twist on traditional lasagna, packed with layers of fresh vegetables, creamy ricotta, and a rich béchamel sauce. Perfect for a family dinner or gatherings, this dish is both satisfying and wholesome.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course main dish
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 9x13 inch baking dish
  • 1 mixing bowl
  • 1 whisk
  • 1 spoon or spatula
  • 1 oven

Ingredients
  

  • 12 noodles lasagna
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 medium red bell pepper, diced
  • 2 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste pepper
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 4 cups milk
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.
  • Add zucchini, yellow squash, and red bell pepper to the skillet. Cook for about 5-7 minutes, until softened. Stir in spinach until wilted. Season with Italian seasoning, salt, and pepper. Remove from heat.
  • In a separate pot, melt butter over medium heat. Stir in flour, whisking for 2-3 minutes until golden. Gradually add milk, continuing to whisk until the mixture thickens. Season with salt and pepper.
  • In a mixing bowl, combine ricotta cheese, half of the Parmesan cheese, salt, and pepper.
  • To assemble the lasagna, spread a thin layer of the béchamel sauce on the bottom of the baking dish. Layer 4 lasagna noodles, half of the ricotta mixture, half of the sautéed vegetables, and a third of the mozzarella cheese. Repeat the process, ending with noodles and béchamel sauce. Top with remaining mozzarella and Parmesan cheese.
  • Cover the baking dish with aluminum foil (to prevent sticking, spray the foil with cooking spray). Bake for 25 minutes.
  • Remove the foil and bake for an additional 15 to 20 minutes, until bubbly and golden on top.
  • Let it cool for 10 minutes before slicing and serving.

Notes

Feel free to customize the vegetables according to your preference or seasonal availability.
You can make this dish ahead of time. Just assemble it and store it in the refrigerator before baking. When ready to bake, you may need to increase the cooking time by a few minutes if it's chilled.
For a gluten-free option, use gluten-free lasagna noodles.