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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna

This Loaded Veggie White Lasagna is a hearty, cheesy dish packed with a variety of vegetables. Layered with creamy white sauce and noodles, it offers a comforting meal that's perfect for family dinners or gatherings.
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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 large saucepan
  • 1 whisk
  • 1 mixing bowl
  • 1 cutting board
  • 1 spatula
  • 1 aluminum foil
  • 1 oven

Ingredients
  

  • 9 noodles lasagna noodles Use no-boil noodles for convenience.
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups spinach Fresh or frozen.
  • 1 cup mushrooms Sliced.
  • 1 cup zucchini Diced.
  • 1 cup bell peppers Diced (any color).
  • 2 cloves garlic Minced.
  • 2 cups cream Or combination of milk and heavy cream.
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper To taste.

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add mushrooms, zucchini, and bell peppers to the saucepan. Cook for about 5-7 minutes until tender. Finally, stir in the spinach and cook until wilted. Season with salt, pepper, oregano, and basil.
  • In a mixing bowl, combine ricotta cheese, half of the grated Parmesan, and a pinch of salt and pepper. Mix until smooth.
  • In the baking dish, spread a thin layer of the cream sauce or a little milk on the bottom to prevent sticking.
  • Begin layering: Place three lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.
  • Layer half of the sautéed vegetable mixture over the ricotta. Sprinkle with one-third of the mozzarella cheese.
  • Repeat the layering process: noodles, ricotta, vegetables, and more mozzarella until all ingredients are used, finishing with noodles and the remaining mozzarella and Parmesan on top.
  • Pour the remaining cream sauce over the top layer. Tightly cover with aluminum foil.
  • Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it rest for about 10 minutes before slicing and serving.

Notes

You can substitute or add other favorite vegetables such as carrots or broccoli.
For a vegan version, use plant-based cheeses and a dairy-free cream substitute.
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.