Description
Loaded Veggie White Lasagna is the ultimate comfort food that combines creamy, cheesy goodness with a medley of colorful vegetables. This dish is not only hearty and satisfying but also a fantastic way to sneak in nutrients that both kids and adults will love. Perfect for family gatherings or busy weeknights, this lasagna is easy to prepare and can be made ahead of time. With layers of tender noodles, savory sautéed veggies, and a rich béchamel sauce, each bite is a warm embrace of flavors.
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
- 3 cups béchamel sauce
Instructions
- Preheat oven to 350°F (175°C).
- Cook lasagna noodles according to package instructions; set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add zucchini, bell pepper, spinach, and mushrooms. Season with Italian seasoning, salt, and pepper; cook until veggies are tender.
- In a bowl, mix ricotta cheese with one cup mozzarella and half a cup Parmesan until smooth.
- Spread béchamel sauce on the bottom of a baking dish; layer with three noodles followed by half of the ricotta mixture and sautéed veggies. Repeat layers.
- Top with remaining noodles and béchamel sauce; sprinkle leftover mozzarella and Parmesan on top.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes until golden brown.
- Allow to cool for 10 minutes before slicing. Garnish with fresh basil if desired.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg