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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna
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Indulge in the comforting layers of Loaded Veggie White Lasagna, a delightful dish that brings together creamy ricotta, sautéed vegetables, and rich béchamel sauce. This vegetarian lasagna is not only easy to prepare but also perfect for family dinners or meal prepping for busy weeknights. Packed with colorful veggies like zucchini, bell peppers, and spinach, this dish is sure to please even the pickiest eaters. With cheesy layers and a delicious homemade flavor, it’s an impressive yet simple recipe that will have everyone asking for seconds.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups béchamel sauce

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the lasagna noodles until al dente; drain and set aside.
  3. In a large pot over medium heat, sauté onion and garlic in olive oil until translucent.
  4. Add zucchini, bell pepper, spinach, and mushrooms; season with Italian seasoning, salt, and pepper. Cook until tender.
  5. In a bowl, mix ricotta with one cup of mozzarella and half a cup of Parmesan.
  6. In a baking dish, layer béchamel sauce, noodles, ricotta mixture, sautéed veggies, and more béchamel. Repeat layers.
  7. Top with remaining noodles and béchamel; sprinkle with mozzarella and Parmesan.
  8. Cover with foil and bake for 30 minutes; uncover and bake an additional 15 minutes until golden.

Nutrition

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