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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna for a Cozy Family Dinner

This Loaded Veggie White Lasagna is a comforting blend of creamy sauce, vibrant veggies, and melted cheese, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Main Dish
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the White Sauce
  • 4 tablespoons Butter Adds richness; swap for margarine to make it lactose-free.
  • ¼ cup All-Purpose Flour Thickens the sauce; gluten-free flour works if preferred.
  • 2 cups Milk Creamy base of the sauce; almond milk can be used for a dairy-free version.
  • 1 pinch Nutmeg Enhances the flavor; omitting it won't compromise the dish.
  • to taste Salt Balances flavors; adjust according to your taste.
  • to taste Black Pepper Adds mild heat; white pepper is a nice alternative.
For the Veggie Filling
  • 2 tablespoons Olive Oil Used for sautéing; vegetable oil can substitute.
  • 1 Onion Adds sweetness; yellow or sweet onions are the best choices.
  • 2 cloves Garlic Provides aromatic flavor; fresh garlic is ideal but powder may be used.
  • 1 Red Bell Pepper Brings sweetness and color; mix with other bell pepper varieties as desired.
  • 1 Yellow Bell Pepper Additional color and sweetness; green peppers offer a sharper taste.
  • 1 Zucchini Adds moisture and texture; summer squash can replace it.
  • 1 cup Frozen Spinach Nutrient-packed; ensure it's well-drained if using fresh.
For the Cheese Mixture
  • 1 cup Ricotta Cheese Contributes creaminess; cottage cheese is a lower-fat option.
  • ½ cup Grated Parmesan Cheese Adds depth; nutritional yeast is great for a vegan switch.
  • 1 Egg Binds the mixture together; flaxseed meal can be a vegan substitute.
For Assembling
  • 12 Lasagna Noodles The base of this dish; opt for no-boil varieties to save time.
  • 2 cups Shredded Mozzarella Cheese Offers delicious melting goodness; vegan mozzarella can substitute.

Equipment

  • Medium saucepan
  • Large Skillet
  • large mixing bowl
  • pot for boiling
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of all-purpose flour, cooking for 1-2 minutes until bubbly, then gradually add 2 cups of milk while whisking continuously. Simmer this mixture for 5-7 minutes until it thickens into a creamy sauce. Finally, season with a pinch of nutmeg, salt, and pepper. Set the white sauce aside for layering.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until softened. Stir in 2 minced garlic cloves, 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 diced zucchini, cooking for another 5-7 minutes until the vegetables are tender. Mix in 1 cup of well-drained frozen spinach, seasoning with salt and pepper. Let this flavorful veggie mix cool slightly before using it.
  3. In a large mixing bowl, combine 1 cup of ricotta cheese, ½ cup of grated Parmesan cheese, and 1 beaten egg. Stir thoroughly to create a creamy filling. Once your sautéed vegetables have cooled, gently fold them into the cheese mixture until well combined.
  4. Bring a large pot of salted water to a rolling boil. Add 12 lasagna noodles and cook according to the package instructions, typically 8-10 minutes, until al dente. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process.
  5. Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the prepared white sauce on the bottom. Layer 3 lasagna noodles on top, followed by a third of the veggie filling, and a sprinkle of shredded mozzarella cheese. Repeat the layers—sauce, noodles, filling, and cheese—until all ingredients are used, finishing with noodles, a final layer of white sauce, and remaining mozzarella on top.
  6. Cover the assembled Loaded Veggie White Lasagna with aluminum foil and bake for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden and bubbly. Allow the lasagna to rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 34gProtein: 16gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Ensure spinach is well-drained before mixing to prevent a soggy lasagna. You can assemble the lasagna up to 24 hours in advance and store it in the fridge.

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