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Loaded Veggie White Lasagna Recipe

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  • Author: asma
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Loaded Veggie White Lasagna is a creamy, cheesy, and satisfying vegetarian twist on classic lasagna. Packed with zucchini, mushrooms, spinach, and a rich white sauce, it’s layered with ricotta and mozzarella for an irresistibly comforting meal. Perfect for meatless dinners and special occasions!

Ingredients

Units Scale

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
  • 1/2 teaspoon black pepper
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese

For Assembly:

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

Instructions

  1. Cook the Vegetables:

    • In a large skillet, heat olive oil over medium heat.
    • Add onion and garlic, 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:

    • Melt butter in a saucepan over medium heat.
    • Stir in flour and cook for 1 minute, whisking continuously.
    • Gradually whisk in milk and heavy cream, stirring constantly until thickened.
    • Add salt, pepper, Italian seasoning, and Parmesan cheese.
    • Remove from heat.

  3. Prepare the Ricotta Mixture:

    • In a bowl, mix ricotta cheese, egg, and ¼ cup Parmesan cheese.

  4. Assemble the Lasagna:

    • Preheat oven to 375°F (190°C).
    • Spread a thin layer of white sauce in a 9×13-inch baking dish.
    • Add a layer of lasagna noodles.
    • Spread ricotta mixture over the noodles.
    • Add a layer of sautéed vegetables.
    • Sprinkle with mozzarella cheese and more white sauce.
    • Repeat layers, finishing with white sauce and mozzarella on top.

  5. Bake the Lasagna:

    • Cover with foil and bake for 30 minutes.
    • Remove foil and bake another 10-15 minutes until golden and bubbly.

  6. Serve:

    • Let the lasagna rest for 10 minutes before slicing.
    • Garnish with fresh parsley.

Notes

  • For extra flavor, add roasted red peppers or sun-dried tomatoes to the veggie mix.
  • You can use whole wheat or gluten-free noodles for a healthier alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • For a richer sauce, use all heavy cream instead of a mix of milk and cream.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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