Name: Loaded Veggie White Lasagna: A Healthy Twist on Tradition Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 9 pieces lasagna noodles, cooked 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; Salt, to taste; Black pepper, to taste; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese (divided: 1 cup for filling, 1 cup for topping); 1 cup grated Parmesan cheese (divided: ½ cup for filling, ½ cup for topping); 3 cups béchamel sauce (store-bought or homemade); ½ cup fresh basil, chopped (optional garnish)

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Introduction

This Loaded Veggie White Lasagna offers a fresh and healthy twist on a classic favorite. Packed with colorful vegetables and creamy cheeses, it’s a comforting dish perfect for family dinners or special occasions.

A close-up of a thick slice of lasagna with five visible layers on a white plate, placed on a white marbled surface. The bottom layer is a creamy white sauce mixed with green spinach, followed by a pasta layer. The third layer contains a mix of mushrooms and red bell peppers, topped by another pasta layer. The top layer is golden melted cheese, garnished with halved roasted yellow and red cherry tomatoes and sprinkled with chopped herbs. Some melted sauce with herbs spreads slightly on the plate near the lasagna. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Salt, to taste
Pepper, to taste
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups béchamel sauce (store-bought or homemade)
½ cup fresh basil, chopped (optional for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Step 2: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent, about 3 minutes.
Step 3: Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms to the pot. Stir in Italian seasoning, salt, and pepper. Cook until the vegetables are tender, about 5 to 7 minutes.
Step 4: In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan. Mix well.
Step 5: Spread a layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
Step 6: Place 3 lasagna noodles over the sauce. Layer half of the ricotta mixture, half of the sautéed vegetables, and one-third of the remaining béchamel sauce.
Step 7: Repeat the layers with 3 more lasagna noodles, the remaining ricotta mixture, remaining vegetables, and another third of the béchamel sauce.
Step 8: Top with the last 3 noodles, the remaining béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
Step 9: Cover the dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes, until the top is golden and bubbly.
Step 10: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil if desired.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the béchamel sauce before assembling the lasagna.
Use gluten-free lasagna noodles if you prefer a gluten-free version.
Swap spinach for kale or add some artichoke hearts to the vegetable mix for variety.
Make your own béchamel sauce to control the creaminess and reduce preservatives.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. This lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A thick slice of lasagna is shown on a white plate with a white marbled background. The dish has around five layers of flat, light golden pasta sheets. Between each layer, there is a creamy white ricotta cheese mixture spread generously, mixed with cooked green spinach leaves and sliced brown mushrooms. There are small pieces of red bell pepper scattered in the filling. The top layer is covered with roasted cherry tomatoes in red and yellow, slightly blistered, and sprinkled with finely chopped herbs. The edges of the pasta are golden and slightly crisp. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead and refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Is there a way to make this recipe vegan?

To make it vegan, substitute ricotta and cheeses with plant-based alternatives and use a vegan béchamel sauce made with plant milk and vegan butter.