Loaded Veggie White Lasagna
This Loaded Veggie White Lasagna is a hearty, comforting dish filled with fresh vegetables and delicious cheese, all layered between tender lasagna noodles. Perfect for a family dinner or meal prep, this recipe is both satisfying and nutritious.
Equipment
- 1 9x13 inch baking dish
- 1 large pot
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 spoon or spatula
- 1 aluminum foil
Ingredients
- 9 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper, diced
- 2 cups fresh spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste none salt
- to taste none pepper
- 2 cups ricotta cheese
- 1 piece egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups Alfredo sauce store-bought or homemade
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a medium saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent.
- Add zucchini, yellow squash, and red bell pepper. Cook for 5-7 minutes, until vegetables are tender. Stir in chopped spinach, oregano, basil, salt, and pepper. Remove from heat.
- In a mixing bowl, combine ricotta cheese and egg, mixing until smooth.
- To assemble the lasagna, spread a thin layer of Alfredo sauce on the bottom of a greased baking dish. Layer 3 lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles, followed by half of the veggie mixture and a third of the mozzarella cheese. Add a layer of Alfredo sauce.
- Repeat the layering: 3 more noodles, the remaining ricotta mixture, remaining veggie mixture, a third of the mozzarella cheese, and another layer of Alfredo sauce.
- Top with the final 3 noodles, the remaining Alfredo sauce, remaining mozzarella cheese, and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
- Allow the lasagna to cool for 10 minutes before slicing and serving.
Notes
You can customize the vegetables according to your preference or seasonal availability.
For a spicier kick, consider adding crushed red pepper flakes to the vegetable mixture.
This lasagna can be made ahead of time and stored in the refrigerator for up to two days before baking, or it can be frozen for later use. Just ensure to add a few more minutes to the cooking time if baking from frozen.