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Loaded Veggie White Lasagna

A creamy, comforting lasagna filled with layers of ricotta, mozzarella, Parmesan, and loads of sautéed vegetables, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 9 oz Lasagna noodles Regular or no-boil
  • 2 cups Alfredo or béchamel sauce Store-bought or homemade
Cheeses
  • 15 oz Ricotta cheese Whole-milk ricotta preferred
  • 1 cup Shredded mozzarella cheese Low-moisture preferred
  • 1/2 cup Grated Parmesan cheese Freshly grated is best
Vegetables
  • 2 cups Fresh spinach Or well-drained frozen spinach
  • 1 medium Zucchini Sliced or diced
  • 1 cup Mushrooms Sliced; cremini or button
  • 1 cup Bell peppers Any color, diced
Others
  • 2 tbsp Olive oil
  • 2 cloves Garlic Minced
  • to taste Salt and black pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly oil your baking dish or spray with nonstick spray.
  2. Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add chopped zucchini, mushrooms, and bell peppers. Sauté until softened, about 6–8 minutes. Season with salt and pepper.
  4. Stir in the spinach and cook until wilted. Remove the vegetable mixture from the heat and let cool slightly.
  5. In a mixing bowl, combine ricotta, 1 cup mozzarella, and 1/2 cup Parmesan. Season lightly with salt and pepper; a pinch of nutmeg is optional.
Assembly and Baking
  1. Spread a thin layer of white sauce across the bottom of the baking dish. Lay down the first layer of lasagna noodles.
  2. Spoon some of the veggie mixture, then dollop and spread part of the ricotta-cheese blend. Repeat layers until the dish is filled, finishing with a layer of noodles topped with white sauce.
  3. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
  4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until cheese is bubbly and golden.
  5. Let the lasagna rest for 10–15 minutes before slicing to help it set.

Notes

For gluten-free, use GF lasagna noodles or eggplant slices. For dairy-free, opt for plant-based alternatives. This dish can be served with a side salad or garlic bread.