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Loaded Veggie White Lasagna: A Healthy Twist on Tradition Recipe

Loaded Veggie White Lasagna: A Healthy Twist on Tradition Recipe
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★★★★★

4.8 from 15 reviews

Loaded Veggie White Lasagna is a wholesome and delicious twist on traditional lasagna, featuring layers of tender lasagna noodles, sautéed mixed vegetables, creamy ricotta and mozzarella cheeses, and rich béchamel sauce. This comforting Italian-inspired dish is perfect for vegetarians looking for a hearty meal packed with flavor and nutrients.

Ingredients

Scale

Lasagna Noodles

  • 9 pieces lasagna noodles (cooked according to package instructions)

Vegetable Filling

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 piece bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Pepper, to taste

Cheese Mixture

  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese (divided: 1 cup for layers, 1 cup for topping)
  • 1 cup grated Parmesan cheese (divided: 1/2 cup for layers, 1/2 cup for topping)

Sauce and Garnish

  • 3 cups béchamel sauce (store-bought or homemade)
  • 1/2 cup fresh basil, chopped (optional for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna later.
  2. Cook Noodles: Boil the lasagna noodles according to the package instructions until al dente, then drain and set them aside.
  3. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until translucent and fragrant, about 3 minutes.
  4. Cook Vegetables: Add diced zucchini, chopped bell pepper, chopped spinach, and sliced mushrooms to the pot. Stir in Italian seasoning and season with salt and pepper. Cook until vegetables are tender, approximately 5 to 7 minutes.
  5. Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese. Mix well until smooth.
  6. Layer Sauce: Spread a layer of béchamel sauce evenly on the bottom of a 9×13 inch baking dish.
  7. First Layer: Place 3 lasagna noodles over the béchamel sauce. Spread half of the ricotta cheese mixture over the noodles, followed by half of the sautéed vegetables, then top with one-third of the remaining béchamel sauce.
  8. Second Layer: Repeat the layering by adding another 3 noodles, the remaining ricotta mixture, the remaining sautéed vegetables, and another one-third of the béchamel sauce.
  9. Final Layer: Top with the last 3 noodles, spread the remaining béchamel sauce evenly over them, then sprinkle the remaining mozzarella and Parmesan cheeses on top.
  10. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly.
  11. Cool and Garnish: Let the lasagna cool for 10 minutes before slicing. Garnish with chopped fresh basil if desired, and serve warm.

Notes

  • You can prepare the béchamel sauce from scratch using butter, flour, and milk for a fresher taste, or use high-quality store-bought sauce for convenience.
  • For a gluten-free option, substitute the lasagna noodles with gluten-free noodles.
  • If you prefer a spicier flavor, add a pinch of red pepper flakes when cooking the vegetables.
  • Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 1 month.
  • To reheat, cover with foil and bake at 350°F (175°C) until warmed through.

Nutrition

Keywords: white lasagna, vegetarian lasagna, vegetable lasagna, healthy lasagna, Italian recipe, baked pasta, ricotta lasagna, béchamel lasagna

Find it online: https://servedbynora.com/loaded-veggie-white-lasagna-a-healthy-twist-on-tradition-recipe/