Loaded Veggie White Lasagna: A Healthy Twist on Tradition Recipe
This Loaded Veggie White Lasagna offers a healthy twist on the classic Italian dish by incorporating a variety of sautéed vegetables and creamy cheeses layered between tender lasagna noodles and rich béchamel sauce. Perfectly baked to golden bubbly perfection, this recipe balances flavor and nutrition, making it an ideal comfort food for vegetarians seeking a wholesome meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna Noodles
- 9 pieces lasagna noodles, cooked according to package instructions
Vegetables & Seasonings
- 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
Cheese Mixture
- 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)
Sauce & Garnish
- 3 cups béchamel sauce (store-bought or homemade)
- ½ cup fresh basil, chopped (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your lasagna.
- Cook Lasagna Noodles: Prepare the lasagna noodles according to the package instructions until they are al dente. Drain them well and set aside to prevent sticking.
- Sauté Vegetables: In a large pot over medium heat, heat the olive oil. Add the chopped onion and minced garlic, sautéing until they become translucent, about 3 minutes. Next, add the diced zucchini, chopped bell pepper, chopped spinach, and sliced mushrooms. Stir in the Italian seasoning and season with salt and pepper to taste. Cook the vegetables until tender, approximately 5–7 minutes.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese with 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese. Mix thoroughly until smooth and well blended.
- Assemble the Lasagna – First Layer: Spread a layer of béchamel sauce evenly on the bottom of a 9×13 inch baking dish. Lay down 3 lasagna noodles over the sauce. Add half of the ricotta cheese mixture on top of the noodles, then spread half of the sautéed vegetable mixture over the cheese. Pour a third of the remaining béchamel sauce over the veggies.
- Assemble the Lasagna – Second Layer: Add another 3 lasagna noodles on top of the first layer. Spread the remaining ricotta mixture evenly, followed by the remaining sautéed vegetables. Pour another third of the béchamel sauce over this layer.
- Assemble the Lasagna – Final Layer: Place the final 3 lasagna noodles on top. Cover with the remaining béchamel sauce. Sprinkle the top with the remaining 1 cup shredded mozzarella and ½ cup grated Parmesan cheese to create a golden crust.
- Bake: Cover the baking dish with foil to keep the moisture in and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 15 minutes or until the top is golden brown and bubbly.
- Rest and Garnish: Allow the lasagna to rest for 10 minutes after baking to set the layers for easier slicing. Garnish with freshly chopped basil, if desired, before serving.
Notes
- For a lighter béchamel sauce, consider using low-fat milk and reducing butter.
- If you prefer, add other vegetables like eggplant or artichokes to increase variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered with foil at 350°F until warmed through to maintain moisture.
- This dish can be made ahead and assembled the day before baking.
Keywords: vegetarian lasagna, white lasagna, loaded veggie lasagna, Italian comfort food, béchamel sauce, healthy lasagna
