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Loaded Veggie White Lasagna Recipe

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★★★★★

4.9 from 69 reviews

A delicious and comforting Loaded Veggie White Lasagna featuring a creamy homemade white sauce, sautéed mixed vegetables, ricotta and mozzarella cheeses, all layered with tender lasagna noodles. Perfect for vegetable lovers looking for a hearty meatless Italian-inspired dish.

Ingredients

Scale

White Sauce

  • 1/2 cup (113g) butter
  • 1/2 cup (57g) all-purpose flour
  • 4 cups (946ml) milk
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetable Filling

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 (10-ounce) package (283g) frozen spinach, thawed and squeezed dry

Cheese Mixture

  • 1 (15-ounce) container (425g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Assembly

  • 9 lasagna noodles
  • 3 cups (336g) shredded mozzarella cheese

Instructions

  1. Prepare the White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is smooth and bubbling. Gradually whisk in the milk to prevent lumps. Continue cooking and stirring until the sauce comes to a simmer and thickens, about 5-7 minutes. Remove from heat and stir in the nutmeg, salt, and black pepper. Set aside.
  2. Prepare the Vegetable Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Add chopped red and yellow bell peppers and zucchini, sautéing until tender-crisp, about 5-7 minutes. Stir in the thawed and drained spinach along with salt and black pepper to taste. Remove from heat and allow to cool slightly.
  3. Mix Cheese and Vegetables: In a large bowl, combine ricotta cheese, grated Parmesan, and the lightly beaten egg. Fold in the cooled vegetable filling until well incorporated.
  4. Cook the Lasagna Noodles: Prepare the noodles according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking.
  5. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared white sauce on the bottom of a 9×13 inch baking dish. Place 3 cooked lasagna noodles over the sauce. Spread half of the vegetable and cheese filling evenly on top. Sprinkle 1 cup (112g) shredded mozzarella cheese over the filling. Repeat the layering with another layer of white sauce, noodles, remaining vegetable filling, and another cup of mozzarella. Top with the last 3 noodles, remaining white sauce, and sprinkle the final cup of mozzarella cheese on top.
  6. Bake: Cover the assembled lasagna with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
  7. Rest and Serve: Remove the lasagna from the oven and allow it to stand for 10-15 minutes before cutting and serving. This helps the layers to set and makes serving easier.

Notes

  • Make Ahead: Assemble the lasagna up to 24 hours in advance and store covered in the refrigerator. Bake just before serving for best results.
  • Vegetable Variations: Feel free to add mushrooms, artichoke hearts, or roasted eggplant to the vegetable filling for extra flavor and texture.

Keywords: white sauce lasagna, vegetable lasagna, ricotta lasagna, vegetarian Italian recipe, cheesy lasagna

Find it online: https://mjrecipe.com/loaded-veggie-white-lasagna-recipe/