Loaded Veggie White Lasagna Recipe
This Loaded Veggie White Lasagna Recipe is creamy, cheesy and packed with colorful vegetables. It features layers of tender pasta, rich white sauce, fresh vegetables and melted cheese.
Ingredients
For the Vegetables
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red bell pepper chopped
- 2 cups spinach
- 1 cup mushrooms sliced
- 1 small onion chopped
- 3 garlic cloves minced
For the White Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Cheese Layer
- 2 cups ricotta cheese
- 3 cups mozzarella cheese
- 1 cup Parmesan cheese
- 1 egg
Instructions
Cook noodles
- Boil lasagna noodles according to package directions. Drain and set aside.
Cook vegetables
- Heat olive oil in a skillet. Cook onion, garlic, mushrooms, zucchini, squash and peppers until tender.
Add spinach
- Stir spinach into the vegetables until wilted.
Make white sauce
- Melt butter in a saucepan. Whisk in flour, then slowly add milk until smooth.
Season sauce
- Add salt, pepper and Italian seasoning. Cook until thickened.
Prepare cheese mixture
- Mix ricotta cheese with egg and half the Parmesan cheese.
Layer lasagna
- Layer sauce, noodles, vegetables, ricotta mixture and mozzarella in a baking dish.
Bake
- Cover with foil and bake at 375°F for 35 minutes. Remove foil and bake 15 minutes more.
Rest and serve
- Let the lasagna rest for 15 minutes before slicing.
Notes
- Use roasted vegetables for deeper flavor
- Add broccoli or kale
- Use cottage cheese instead of ricotta
- Add red pepper flakes for heat
- Use gluten-free noodles if needed
- Let it rest before slicing
- Freeze leftovers for later