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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna
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Indulge in a comforting dish that warms the soul with this Loaded Veggie White Lasagna. Bursting with fresh, colorful vegetables and layered with creamy cheeses, this lasagna is not only visually appealing but also a hearty meal that brings the family together. Perfect for busy weeknights or festive gatherings, this recipe allows you to assemble ahead of time and pop it in the oven when ready to enjoy. Each bite delivers a delightful blend of flavors from sautéed veggies and rich cheeses, making it a sure hit for both kids and adults alike.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups béchamel sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions; drain and set aside.
  3. Sauté the onion and garlic in olive oil until translucent. Add zucchini, bell pepper, spinach, mushrooms, Italian seasoning, salt, and pepper; cook until tender.
  4. In a bowl, mix ricotta cheese with one cup of mozzarella and half a cup of Parmesan.
  5. In a baking dish, layer béchamel sauce, noodles, ricotta mixture, sautéed veggies, and remaining béchamel. Repeat layers and finish with noodles topped with more sauce and cheeses.
  6. Cover with foil and bake for 30 minutes; uncover and bake for an additional 15 minutes until golden brown.
  7. Allow to cool for at least 10 minutes before serving.

Nutrition

Find it online: https://cookwithchloe.com/loaded-veggie-white-lasagna/