Go Back
Loaded Veggie White Lasagna

Loaded Veggie White Lasagna

This delicious Loaded Veggie White Lasagna is a creamy, cheesy dish packed full of nutritious vegetables, making it a hearty yet light meal option. It's perfect for family dinners and serves as a satisfying meal for meat lovers and vegetarians alike.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 Mixing bowls
  • 1 Large skillet
  • 1 Whisk
  • 1 Cooking spoon
  • 1 Oven mitts

Ingredients
  

  • 12 noodles lasagna
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach, packed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups ricotta cheese
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 2 cups shredded Parmesan cheese
  • 3 cups Alfredo sauce store-bought or homemade

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
  • Add diced zucchini, red bell pepper, and sliced mushrooms to the skillet. Cook for about 5-7 minutes until the vegetables are tender. Stir in the fresh spinach and cook until wilted. Season with oregano, basil, salt, and pepper. Remove from heat.
  • In a mixing bowl, combine ricotta cheese and egg, mixing until well blended.
  • Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
  • Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the vegetable mixture, a third of the mozzarella cheese, and a third of the Parmesan cheese. Repeat the layers again, finishing with a final layer of noodles and the remaining Alfredo sauce on top.
  • Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
  • Allow the lasagna to cool for 10 minutes before slicing and serving.

Notes

You can customize the vegetable selection based on seasonal options or personal preferences.
For a spicier kick, consider adding some red pepper flakes to the vegetable mixture.
Store leftovers covered in the refrigerator for up to 3 days or freeze for later use.