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–+ servings
Loaded Veggie White Lasagna

Loaded Veggie White Lasagna for a Cozy, Customizable Feast

This Loaded Veggie White Lasagna is a delightful and healthy twist on comfort food, perfect for customizing with seasonal veggies.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Use gluten-free noodles for a low-carb alternative.
  • 1 tbsp Olive Oil Substitute with avocado oil if desired.
For the Vegetables
  • 1 cup Onion Yellow or green onions work beautifully.
  • 3 cloves Garlic Fresh cloves recommended, or garlic powder.
  • 1 cup Zucchini Substitutes: yellow squash or eggplant.
  • 1 cup Bell Pepper Any color or switch for carrots.
  • 2 cups Spinach Kale is a great alternative.
  • 1 cup Mushrooms Artichokes or asparagus are unique substitutes.
For the Cheese Mixture
  • 15 oz Ricotta Cheese Blended tofu works for a vegan option.
  • 1 cup Mozzarella Cheese Use plant-based cheese for vegan version.
  • ½ cup Parmesan Cheese Nutritional yeast as a dairy-free alternative.
For the Sauce
  • 2 cups Béchamel Sauce Store-bought or homemade.
Seasoning Essentials
  • 1 tbsp Italian Seasoning A mix of dried herbs can be used.
  • to taste Salt
  • to taste Pepper

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mixing Bowl
  • colander

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions until al dente, around 8-10 minutes, then drain.
  3. In a large skillet, heat olive oil, sauté onion and garlic until translucent, about 3 minutes. Add zucchini, bell pepper, spinach, mushrooms, seasoning, and cook for 5-7 minutes.
  4. In a mixing bowl, combine ricotta, mozzarella, and parmesan cheese until mixed well.
  5. In a 9x13 inch baking dish, layer béchamel sauce, lasagna noodles, half of the cheese mixture, half of the sautéed veggies, and repeat layers, finishing with noodles and béchamel.
  6. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until golden brown.
  7. Allow to cool for about 10 minutes before serving. Garnish with fresh basil if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers for up to 3 days in an airtight container, or wrap for freezing up to 3 months. Thaw overnight and reheat before serving.

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