Loaded Veggie White Lasagna: Creamy Comfort Food Magic

Discover the comfort of Loaded Veggie White Lasagna, a vibrant vegetarian dish that beautifully combines tender pasta and fresh vegetables.

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Prep Time 30

Cook Time 45

Cooling Time 10

Total Time 1 25

Servings: 6 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lasagna

9 slices Lasagna Noodles Gluten-free noodles or zucchini slices for low-carb options
2 tablespoons Olive Oil Can be swapped with avocado oil

For the Vegetables

1 medium Onion Chopped; shallots can be used
3 cloves Garlic Minced; garlic powder as an alternative
1 cup Zucchini Diced; eggplant or bell pepper can be substituted
1 cup Bell Pepper Sliced; replace with asparagus if desired
2 cups Spinach Fresh; kale or Swiss chard can be used
1 cup Mushrooms Sliced; portobello or shiitake as alternatives

For the Cheese Mixture

1 tablespoon Italian Seasoning Or fresh herbs like basil and oregano
15 ounces Ricotta Cheese Or blended tofu for vegan version
1 cup Shredded Mozzarella Cheese Vegan cheese as substitution
½ cup Grated Parmesan Cheese Nutritional yeast can replace for dairy-free option

For the Béchamel Sauce

2 cups Béchamel Sauce Store-bought or homemade with plant-based milk

For the Garnish

1 cup Fresh Basil Optional for garnish

Equipment

9x13-inch baking dish
large pot
Mixing Bowl

Method

Preparation Steps

Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente.
In a large pot, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
Add diced zucchini, sliced bell pepper, spinach, and mushrooms, stirring and cooking until tender.
In a mixing bowl, combine ricotta cheese, mozzarella, and Parmesan until smooth.
Spread a thin layer of béchamel sauce in the baking dish, place 3 noodles on top, and begin layering cheese and veggies.
Repeat layers with remaining ingredients, finishing with a layer of béchamel sauce and cheeses on top.
Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes.
Allow to cool for 10 minutes before slicing, garnish with fresh basil if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Allow resting periods for better slicing and flavor development. Adjust ingredients according to personal preference for maximum versatility.

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