Loaded Veggie White Lasagna Recipe
If you’re searching for a crowd-pleasing, veggie-packed meal that’s hearty, creamy, and irresistibly cheesy, look no further than Loaded Veggie White Lasagna. This dish layers tender noodles, vibrant vegetables, and a dreamy béchamel sauce into one spectacular casserole, making it the ultimate comfort food that’ll have everybody coming back for seconds. Whether you’re feeding your family or impressing guests, this lasagna is sure to become a go-to favorite for cozy dinners and special occasions alike.
Ingredients You’ll Need
Gather these simple but essential ingredients — each one brings something special to the table, from creamy richness to pops of color and savory flavor. Don’t skip any: every element matters in building the luscious layers that transform this Loaded Veggie White Lasagna into pure magic.
- Lasagna noodles (9 pieces): For structured, satisfying layers that soak up all that creamy sauce—cook until just al dente for best results!
- Olive oil (2 tablespoons): Adds richness and helps sauté the veggies into sweet, golden tenderness.
- Onion (1 medium, chopped): The flavor base that brings subtle sweetness and depth to the veggie filling.
- Garlic (2 cloves, minced): Infuses the whole lasagna with aromatic, almost nutty undertones.
- Zucchini (1 medium, diced): Delicate, juicy, and a great way to sneak in extra nutrients while adding texture.
- Bell pepper (1 piece, chopped): Bursts of color and a sweet crunch make every forkful lively.
- Spinach (1 cup, chopped): Wilts down beautifully for a pop of green and earthy goodness.
- Mushrooms (1 cup, sliced): Bring meatiness and umami depth that makes your white lasagna extra satisfying.
- Italian seasoning (1 teaspoon): The classic blend of herbs ties the veggie flavors together perfectly.
- Salt & Pepper (to taste): Don’t forget to season! Taste as you go and adjust to your liking.
- Ricotta cheese (2 cups): Creamy and subtly sweet, it creates that dreamy lasagna filling everybody loves.
- Mozzarella cheese (2 cups, shredded): The melty, stretchy cheese factor that makes every bite irresistible.
- Parmesan cheese (1 cup, grated): Adds salty, nutty notes and golden color to the top.
- Béchamel sauce (3 cups): The lush, creamy glue holding everything together—homemade or store-bought both work great.
- Fresh basil (½ cup, chopped, optional): For a fragrant, fresh finish that looks as good as it tastes.
How to Make Loaded Veggie White Lasagna
Step 1: Preheat and Get Set
Crank up your oven to 350°F (175°C) and get your baking dish out. While the oven’s heating, you’ll have time to cook your lasagna noodles and prep everything else. Trust me, you’ll want your oven all ready to go so your Loaded Veggie White Lasagna can bake up hot and bubbly without delay.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions, aiming for perfect al dente. Drain them gently and set aside—if you toss them with a splash of olive oil, they won’t stick together while you prep the other layers.
Step 3: Sauté the Aromatics
Add olive oil to a big pot over medium heat. Toss in the chopped onion and garlic, stirring until the onions turn soft and translucent. This creates a savory, aromatic base that starts all the delicious flavors off on the right foot.
Step 4: Cook the Veggies
Add your zucchini, bell pepper, spinach, and mushrooms to the pot. Sprinkle in the Italian seasoning, salt, and pepper. Sauté for 5 to 7 minutes, stirring occasionally, until everything is tender and the colors pop. Don’t rush—those veggies soak up so much flavor here!
Step 5: Mix the Cheeses
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and ½ cup grated Parmesan. Stir until smooth and creamy. This luscious cheese mixture is critical—it melts into the noodles and veggies, creating the signature comfort and creaminess of Loaded Veggie White Lasagna.
Step 6: Start Layering with Sauce
Pour a generous layer of béchamel sauce on the bottom of your 9×13 baking dish. This prevents sticking and keeps the bottom noodles extra moist.
Step 7: Build the First Layer
Lay down 3 noodles. Spread half of your cheese mixture, then half of the sautéed veggie mix, and drizzle about a third of the remaining béchamel over the top. Don’t worry about perfection—rustic layers add charm (and flavor)!
Step 8: Add the Second Layer
Repeat the process: add 3 more noodles, the remaining cheese mixture, the rest of the veggies, and another third of the béchamel. You’re building epic height and flavor here.
Step 9: Top it Off
Finish with the last 3 noodles and the rest of the béchamel sauce. Finally, scatter the remaining mozzarella and Parmesan cheese across the top so it’ll bake into a golden, bubbling crust.
Step 10: Bake to Perfection
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for 15 more minutes, until the cheese is gloriously golden and bubbly. This final step brings all the layers together in a molten, irresistible fashion.
Step 11: Rest and Garnish
Let the Loaded Veggie White Lasagna cool for 10 minutes—this helps the layers set for perfect slicing. Finish with a generous sprinkle of fresh basil for extra color and a fragrant, summery touch.
How to Serve Loaded Veggie White Lasagna
Garnishes
Just before serving, crown each slice with a handful of chopped fresh basil. A grating of extra Parmesan or a drizzle of good olive oil can take the presentation (and flavor) over the top. Basil’s bright aroma really wakes up the creamy flavors in the Loaded Veggie White Lasagna, making every forkful feel absolutely special.
Side Dishes
This lasagna is the star of the table, but it loves some simple sides! A crisp green salad with lemony vinaigrette or roasted asparagus brings refreshing contrast to the rich, cheesy layers. Garlic bread is a classic pairing for mopping up every bit of sauce—don’t be shy.
Creative Ways to Present
Try serving Loaded Veggie White Lasagna as elegant individual squares on wide dinner plates with a tangle of arugula salad on the side. For casual gatherings, bake it in smaller ramekins or muffin tins for personal, handheld portions. Feeling festive? Top with toasted pine nuts or colorful microgreens for a gourmet twist that’ll thrill your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover lasagna tightly with foil or transfer to an airtight container. It will keep beautifully in the fridge for up to four days. The flavors actually deepen and meld together, making next-day slices even more crave-worthy!
Freezing
Yes, Loaded Veggie White Lasagna freezes like a dream! Wrap individual portions or the whole pan (tightly covered with plastic wrap and foil). It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, place slices in an oven-safe dish, cover loosely with foil, and warm at 350°F (175°C) until heated through (about 20–30 minutes). For a speedier lunch, use the microwave in one-minute bursts. If the lasagna seems a bit dry, sprinkle a little extra béchamel or water before reheating.
FAQs
Can I make Loaded Veggie White Lasagna gluten-free?
Absolutely! Just swap out regular lasagna noodles for your favorite gluten-free variety. All other ingredients are naturally gluten-free, so you can enjoy every creamy, cheesy bite worry-free.
Can I add other vegetables?
Definitely. Feel free to toss in roasted eggplant, shredded carrots, or even artichoke hearts. This recipe is a veggie playground—customize it with what’s in season or what you have on hand.
What’s the best way to keep the lasagna from being watery?
Be sure to sauté your veggies until they’ve released most of their moisture before layering, and don’t overdo the sauce between each layer. Letting it rest before slicing also helps everything set beautifully.
Is it possible to make this lasagna ahead of time?
Yes! Assemble the entire Loaded Veggie White Lasagna in advance, cover, and chill in the refrigerator for up to 24 hours before baking. It actually gives the flavors more time to mingle together!
Can I use store-bought béchamel sauce?
Of course! Store-bought béchamel works wonderfully here, saving you time without sacrificing flavor. If you have the time and feel adventurous, homemade is always a bonus, but either way, the lasagna will be creamy and delicious.
Final Thoughts
There’s nothing quite like sharing a bubbling pan of Loaded Veggie White Lasagna with people you love. Loaded with veggies, luscious sauce, and layers of cheese, it’s comfort food at its finest. Gather your ingredients, roll up your sleeves, and treat yourself to homemade goodness tonight—you’ll be hooked after your very first bite!
Print
Loaded Veggie White Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Loaded Veggie White Lasagna is a delicious twist on the classic Italian dish, packed with colorful vegetables and creamy cheeses, all layered between tender lasagna noodles and a rich béchamel sauce.
Ingredients
Lasagna Noodles:
9 pieces lasagna noodles (Cook according to package instructions.)
Vegetable Mixture:
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), 1 teaspoon Italian seasoning, salt and pepper to taste
Cheese Mixture:
2 cups ricotta cheese, 2 cups shredded mozzarella cheese, 1 cup grated Parmesan cheese
Béchamel Sauce:
3 cups béchamel sauce (Store-bought or homemade.)
Garnish:
1/2 cup fresh basil (chopped, optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add zucchini, bell pepper, spinach, and mushrooms. Season with Italian seasoning, salt, and pepper. Cook until tender.
- Prepare the cheese mixture: In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, and 1/2 cup of Parmesan cheese. Mix well.
- Assemble the lasagna: Layer béchamel sauce, noodles, ricotta mixture, sautéed veggies, and repeat. Top with remaining cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
- Rest and serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- You can customize the vegetable fillings based on your preferences.
- Feel free to add more herbs or spices to the cheese mixture for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: Veggie Lasagna, White Lasagna, Vegetable Lasagna, Comfort Food
