Name: Loaded Veggie White Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 9 pieces lasagna noodles; 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium zucchini, diced; 1 piece bell pepper, chopped; 1 cup spinach, chopped; 1 cup mushrooms, sliced; 1 teaspoon Italian seasoning; to taste salt; to taste pepper; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 3 cups béchamel sauce; 1/2 cup fresh basil, chopped (Optional for garnish)

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If you’re looking for a cozy dish that warms the heart and pleases the palate, then this Loaded Veggie White Lasagna is just what you need! It’s a delightful blend of creamy cheeses and hearty vegetables, all nestled between layers of tender pasta. This recipe has become a family favorite around our dinner table because it brings everyone together, whether it’s a busy weeknight or a special gathering with loved ones. Trust me, even the pickiest eaters will fall in love with this comforting meal!

Why You’ll Love This Recipe

Hearty and Satisfying: This Loaded Veggie White Lasagna is packed with wholesome ingredients that make it filling and nutritious.
Family-Friendly: The combination of cheesy goodness and vibrant veggies makes it an appealing choice for kids and adults alike.
Easy to Prepare: With simple steps, you’ll find this recipe straightforward to follow, even if you’re new to cooking.
Make-Ahead Convenience: You can assemble the lasagna in advance and pop it in the oven when you’re ready to eat, saving time on busy nights.
Endless Flavor: Each bite is bursting with flavor from fresh vegetables and creamy cheese, making it a dish you’ll want to make again and again.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this delicious Loaded Veggie White Lasagna. These are easy to find at your local grocery store and will elevate your dish into something truly special.

9 pieces lasagna noodles (Cook according to package instructions.)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, diced
1 piece bell pepper, chopped
1 cup spinach, chopped
1 cup mushrooms, sliced
1 teaspoon Italian seasoning
to taste salt
to taste pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups béchamel sauce (Store-bought or homemade.)
1/2 cup fresh basil, chopped (Optional for garnish.)

Variations

One of the best things about this Loaded Veggie White Lasagna is how flexible it is! You can easily customize it to suit your taste preferences or what you have on hand.

Add more veggies: Feel free to include other vegetables like roasted red peppers or broccoli for extra nutrition.
Experiment with cheeses: Swap out ricotta or mozzarella with your favorite cheeses like goat cheese or provolone for a unique twist.
Make it gluten-free: Use gluten-free lasagna noodles instead of regular ones for a gluten-free option.
Spice it up: Add some red pepper flakes or diced jalapeños if you want to give your lasagna a little kick!

How to Make Loaded Veggie White Lasagna

Step 1: Preheat the Oven

Before we dive into cooking, preheat your oven to 350°F (175°C). This ensures that your lasagna cooks evenly and comes out perfectly bubbly.

Step 2: Cook the Noodles

Cook the lasagna noodles according to package instructions until they’re al dente. Drain them well and set aside. Cooking them just right is crucial because they will continue cooking in the oven!

Step 3: Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent (about 3 minutes). This step brings out their natural sweetness, which adds depth of flavor to our dish.

Step 4: Add More Veggies

Next, toss in the diced zucchini, bell pepper, spinach, and sliced mushrooms. Sprinkle in Italian seasoning along with salt and pepper. Cook these beauties until tender (approximately 5–7 minutes). The colors alone will brighten your kitchen!

Step 5: Combine Cheeses

In a mixing bowl, combine ricotta cheese with one cup of shredded mozzarella and half a cup of grated Parmesan cheese. Mix well—this cheesy mixture will add creaminess between those layers!

Step 6: Layer It Up

In your prepared baking dish (9×13 inches), spread a layer of béchamel sauce at the bottom. Place three lasagna noodles on top followed by half of the ricotta mixture, half of the sautéed veggies, and one-third of the remaining béchamel sauce.

Step 7: Repeat Layers

Repeat these layers: add three more noodles, then the remaining ricotta mixture, remaining veggies, and another third of béchamel sauce. It’s all about building those flavors!

Step 8: Final Touches

Finish up with three last noodles on top; pour over any remaining béchamel sauce. Sprinkle leftover mozzarella and Parmesan cheese generously on top—this is where that golden crust magic happens!

Step 9: Bake It

Cover your baking dish with foil and bake in the preheated oven for about 30 minutes. After that time has passed, remove the foil and bake for an additional 15 minutes until you see that beautiful golden finish.

Step 10: Cool and Serve

Once done, let your Loaded Veggie White Lasagna cool for about ten minutes before slicing into it. If you want an extra touch of freshness, garnish with some freshly chopped basil.

Enjoy every bite of this comforting meal!

Pro Tips for Making Loaded Veggie White Lasagna

Creating the perfect Loaded Veggie White Lasagna can be a breeze with a few helpful tips!

Prep Your Ingredients First: Having all your vegetables chopped and sauces ready before you start assembling saves time and ensures everything flows smoothly in the kitchen.
Use Fresh Veggies: Fresh vegetables not only add better flavor but also enhance the nutritional value of your lasagna. Feel free to mix in any seasonal veggies you have on hand!
Don’t Skip the Cooling Time: Allowing the lasagna to cool for about 10 minutes after baking helps it set up nicely, making it easier to slice and serve without falling apart.
Experiment with Cheese: While ricotta and mozzarella are classic choices, try adding different cheeses like goat cheese or feta for a unique twist on flavor.
Make It Ahead: This lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Just bake it when you’re ready to enjoy a delightful meal!

How to Serve Loaded Veggie White Lasagna

Serving your Loaded Veggie White Lasagna beautifully can make mealtime even more enjoyable! Here are some ideas to elevate your presentation.

Garnishes

Fresh Basil: A sprinkle of freshly chopped basil adds a pop of color and a burst of flavor that complements the creamy layers.
Crushed Red Pepper Flakes: For those who enjoy a little heat, a dash of crushed red pepper flakes sprinkled on top gives an exciting kick.
Parmesan Shavings: Add elegant shavings of Parmesan on top just before serving for an extra touch of sophistication.

Side Dishes

Garlic Bread: The crunchy texture and buttery flavor of garlic bread pair perfectly with lasagna, providing a satisfying contrast.
Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette adds freshness to balance out the richness of the lasagna.
Steamed Broccoli or Green Beans: Steamed veggies offer vibrant color and additional nutrition. Their slight crunch can brighten up each bite.
Roasted Vegetables: A medley of seasonal roasted vegetables enhances the meal with their caramelized sweetness while keeping with the veggie theme.

Now that you have all these serving suggestions, your Loaded Veggie White Lasagna is sure to be a hit at any gathering! Enjoy every cheesy, veggie-packed bite!

Make Ahead and Storage

This Loaded Veggie White Lasagna is perfect for meal prep! You can easily prepare it in advance and store it for later, making it a fantastic option for busy weeknights or gatherings.

Storing Leftovers

Store any leftover lasagna in an airtight container in the refrigerator.
It will keep well for about 3-4 days.
Ensure it’s cooled to room temperature before sealing to avoid condensation.

Freezing

This lasagna can be frozen either before or after baking.
Wrap the assembled (but unbaked) lasagna tightly in plastic wrap and then foil, or place it in a freezer-safe container.
If baked, let it cool completely before wrapping and freezing. It can last up to 3 months in the freezer.

Reheating

Thaw frozen lasagna overnight in the refrigerator before reheating.
To reheat, cover with foil and bake at 350°F (175°C) for about 30 minutes until heated through. Remove the foil during the last 10 minutes to crisp up the top.

FAQs

Here are some common questions you might have about this delightful recipe!

Can I use different vegetables in the Loaded Veggie White Lasagna?

Absolutely! Feel free to substitute your favorite vegetables based on what you have on hand or your personal preferences. Broccoli, carrots, or even artichokes can work beautifully in this dish.

How do I make the Loaded Veggie White Lasagna gluten-free?

For a gluten-free version, simply swap regular lasagna noodles with gluten-free alternatives available at most grocery stores. Everything else remains the same!

Can I prepare the Loaded Veggie White Lasagna ahead of time?

Yes! This recipe is perfect for meal prep. Assemble it ahead of time and refrigerate or freeze for later use.

Final Thoughts

This Loaded Veggie White Lasagna is not just a meal; it’s a warm hug on a plate! Packed with wholesome veggies and creamy goodness, it’s sure to become a family favorite. I hope you enjoy making it as much as I do! Don’t hesitate to share your experience and any variations you try—happy cooking!

Loaded Veggie White Lasagna

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Author: Madison
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 8
Category: Main
Method: Baking
Cuisine: Italian

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Description

Looking for a heartwarming dish that brings comfort and flavor to your table? This Loaded Veggie White Lasagna is the perfect choice! Bursting with creamy cheeses and a colorful medley of fresh vegetables, it’s a family favorite that delights even the pickiest of eaters. As you savor each layer of tender pasta and rich béchamel sauce, you’ll appreciate how easy it is to prepare. Perfect for busy weeknights or special gatherings, this lasagna can be made ahead of time, allowing you to enjoy more quality moments with loved ones. With its deliciously cheesy goodness and wholesome ingredients, this dish is sure to become a staple in your recipe repertoire.

Ingredients

Scale

9 pieces lasagna noodles
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, diced
1 piece bell pepper, chopped
1 cup spinach, chopped
1 cup mushrooms, sliced
1 teaspoon Italian seasoning
to taste salt
to taste pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups béchamel sauce
1/2 cup fresh basil, chopped (Optional for garnish)

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Instructions

Preheat your oven to 350°F (175°C).
Cook lasagna noodles according to package instructions until al dente; drain.
In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
Add diced zucchini, bell pepper, spinach, and sliced mushrooms with Italian seasoning; cook until tender.
In a mixing bowl, combine ricotta cheese, one cup mozzarella, and half a cup Parmesan cheese.
In a baking dish, layer béchamel sauce, three noodles, half of the ricotta mixture, half of the veggies, and one-third of the remaining béchamel sauce. Repeat layers.
Finish with three noodles topped with remaining béchamel and cheeses.
Cover with foil and bake for 30 minutes; uncover and bake an additional 15 minutes until golden.
Let cool for 10 minutes before serving.