Go Back
–+ servings
Black Milkshake

Loaded Veggie White Lasagna for a Creamy Comfort Twist

No ratings yet
This Loaded Veggie White Lasagna redefines comfort food with wholesome vegetables, creamy béchamel, and layers of tender noodles, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Use gluten-free noodles or slices of zucchini for low-carb version.
  • 2 tbsp Olive Oil Can be swapped with vegetable oil.
For the Vegetable Filling
  • 1 medium Onion Shallots can be used for milder taste.
  • 2 cloves Garlic Fresh is preferred, garlic powder can be a substitute.
  • 1 medium Zucchini Substitute with yellow squash if desired.
  • 1 medium Bell Pepper Any color works, or try roasted red peppers.
  • 4 cups Spinach Swiss chard or kale can be used instead.
  • 8 oz Mushrooms Substitute with eggplant for different texture.
  • 2 tbsp Italian Seasoning Use individual dried herbs if not available.
For the Cheese Mixture
  • 1 cup Ricotta Cheese Tofu blended with nutritional yeast can serve as a vegan alternative.
  • 1 cup Mozzarella Cheese Vegan cheese can be used for dairy-free version.
  • ½ cup Parmesan Cheese Omit for vegan versions or use plant-based cheese.
For the Béchamel Sauce
  • 2 cups Béchamel Sauce Store-bought or homemade; use dairy-free for vegan.
For Garnish
  • ¼ cup Fresh Basil Omit or use parsley if not available.

Equipment

  • large pot
  • Large skillet
  • Mixing Bowl
  • 9x13-inch baking dish
  • Aluminum Foil

Method
 

Step-by-Step Instructions for Loaded Veggie White Lasagna
  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, around 8-10 minutes. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté for 3 minutes until fragrant. Stir in zucchini, bell pepper, spinach, and mushrooms with Italian seasoning; cook for another 5-7 minutes.
  4. In a mixing bowl, combine ricotta, mozzarella, and Parmesan. Stir until well blended.
  5. In a baking dish, spread a layer of béchamel sauce. Layer noodles, half of the cheese mixture, half of the vegetables, and a portion of béchamel. Repeat layers and finish with noodles topped with remaining béchamel and cheeses.
  6. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbling.
  7. Allow to cool for 10 minutes before slicing. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

For the best results, ensure the veggies are well sautéed to control moisture and prevent a watery lasagna.

Tried this recipe?

Let us know how it was!