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Recipe 08b9061800

Loaded Veggie White Lasagna

This easy weeknight loaded veggie white lasagna is a comforting dish packed with layers of pasta, creamy bechamel sauce, and an array of flavorful veggies, perfectly cooked to warm your heart and please your palate.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course, Pasta
Cuisine Italian, Vegetarian
Servings 6 servings
Calories 350 kcal

Ingredients
  

Lasagna Ingredients

  • 9 pieces Lasagna noodles (no-boil) Use traditional if preferred.
  • 15 oz Ricotta cheese For creamy richness.
  • 12 oz Mozzarella cheese (part-skim) For a healthier option.
  • 8 oz Fresh or frozen spinach Adds color and nutrition.
  • 2 medium Bell peppers Use sweet and colorful varieties.
  • 1 medium Zucchini Thinly sliced.
  • 8 oz Mushrooms Sautéed until golden.
  • 3 cloves Garlic Minced.
  • 1 medium Onion Chopped.

Bechamel Sauce Ingredients

  • 2 tablespoons Butter For sauce base.
  • 2 tablespoons Flour Sifted.
  • 2 cups Milk Whole milk is best for creaminess.
  • 1/4 teaspoon Nutmeg For flavor enhancement.
  • 1/4 teaspoon Black pepper For seasoning.

Instructions
 

Preparation

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat olive oil and sauté chopped onions until caramelized, then add minced garlic and cook until fragrant.
  • Add sliced bell peppers and zucchini to the skillet, sauté until tender, then stir in fresh spinach until wilted.
  • In another saucepan, melt butter over medium heat, whisk in flour to form a paste, and gradually add milk while whisking to avoid clumps.
  • Season the bechamel sauce with nutmeg and black pepper, cooking until creamy.

Assembly

  • In a large baking dish, spread a thin layer of bechamel sauce on the bottom.
  • Layer with lasagna noodles, half of the ricotta, and a third of the sautéed veggie mix.
  • Repeat layers, finishing with noodles topped with sauce and a generous sprinkle of mozzarella cheese.

Baking

  • Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove foil and bake for an additional 15 to 20 minutes until the cheese is bubbly and golden.
  • Let the lasagna rest for 10-15 minutes before slicing to ensure clean cuts.

Notes

For best results, experiment with cheese types and seasonal veggies. Can be made ahead and stored in the fridge or frozen for convenient meals later.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 5gSugar: 3g
Keyword Comfort Food, Easy Dinner, Lasagna, Meal Prep, Veggie
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