Loaded Veggie White Lasagna Recipe

This loaded veggie white lasagna is a delicious and creamy twist on the classic dish. Packed with sautéed zucchini, mushrooms, and spinach, layered with a rich white sauce and creamy ricotta, this lasagna is the perfect vegetarian comfort food. With a golden, bubbly cheese topping, it is a great dish for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

• Rich and Creamy – A velvety white sauce replaces traditional tomato sauce for a luxurious flavor.
• Packed with Vegetables – Zucchini, mushrooms, and spinach add flavor, texture, and nutrients.
• Perfect for Vegetarians – A meatless lasagna that is just as hearty and satisfying.
• Make-Ahead Friendly – Assemble it in advance for easy meal prep.
• Customizable – Swap in your favorite vegetables or adjust the cheese to your liking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Vegetable Filling:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup mushrooms, chopped
• 2 cups fresh spinach, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)

For the White Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ½ cup grated Parmesan cheese

For Assembly:

• 12 lasagna noodles, cooked and drained
• 1 ½ cups ricotta cheese
• 1 egg
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Directions

1. Cook the Vegetables – In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, then sauté until fragrant. Stir in zucchini, mushrooms, and spinach. Season with salt, black pepper, and red pepper flakes. Cook until tender, then remove from heat.
2. Make the White Sauce – In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, whisking constantly. Gradually add milk and heavy cream, stirring continuously until the mixture thickens. Stir in salt, black pepper, Italian seasoning, and Parmesan cheese. Remove from heat.
3. Prepare the Ricotta Mixture – In a bowl, mix ricotta cheese, egg, and ¼ cup grated Parmesan cheese until well combined.
4. Assemble the Lasagna
   • Spread a thin layer of white sauce in a 9×13-inch baking dish.
   • Add a layer of cooked lasagna noodles.
   • Spread a portion of the ricotta mixture over the noodles.
   • Add a layer of sautéed vegetables.
   • Sprinkle with shredded mozzarella cheese and more white sauce.
   • Repeat layers, finishing with white sauce and mozzarella cheese on top.
5. Bake – Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the top is golden and bubbly.
6. Serve – Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley before serving.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Variations

• Add More Vegetables – Try adding bell peppers, carrots, or eggplant for extra texture and flavor.
• Use Different Cheeses – Swap mozzarella for provolone or fontina for a different taste.
• Make It Spicy – Increase the red pepper flakes or add diced jalapeños for a bit of heat.
• Gluten-Free Option – Use gluten-free lasagna noodles and a gluten-free flour alternative for the sauce.
• Lighter Version – Use low-fat milk and part-skim ricotta and mozzarella to reduce the calorie count.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm in a 350°F oven for 20 minutes or microwave in 1-minute intervals until heated through.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble it up to 24 hours in advance and refrigerate it before baking.

How do I prevent the lasagna from becoming watery?

Make sure to cook the vegetables until most of their moisture has evaporated and allow the lasagna to rest before slicing.

Can I use no-boil lasagna noodles?

Yes, no-boil noodles work, but you may need to add a little extra liquid to the white sauce to help them cook properly.

What can I serve with white lasagna?

Garlic bread, a fresh green salad, or roasted vegetables pair well with this dish.

How do I make this lasagna cheesier?

Increase the mozzarella and Parmesan cheese layers or add extra cheese to the white sauce.

Can I substitute cottage cheese for ricotta?

Yes, cottage cheese can be used instead of ricotta for a slightly different texture.

Can I make this dairy-free?

Yes, use dairy-free butter, plant-based milk, and vegan cheese alternatives.

How do I prevent the lasagna from falling apart when serving?

Let it rest for at least 10 minutes before slicing to allow the layers to set properly.

Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw and squeeze out excess moisture before adding it to the filling.

What’s the best way to freeze lasagna?

Freeze individual portions or the entire dish wrapped tightly in foil. Reheat in the oven for best results.

Conclusion

Loaded veggie white lasagna is a rich, creamy, and satisfying dish perfect for vegetarians and anyone who loves a flavorful, cheesy meal. Packed with fresh vegetables and a homemade white sauce, this lasagna is a delicious alternative to traditional tomato-based versions. Whether enjoyed fresh or as leftovers, it is sure to be a hit at the dinner table.