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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna – Comfort in Every Bite

Experience the joy of Loaded Veggie White Lasagna, a wholesome vegetarian delight bursting with flavors and nutritious veggies.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the White Sauce
  • 0.5 cup Butter Can be substituted with olive oil or a dairy-free option
  • 0.5 cup All-Purpose Flour Gluten-free flour works for a gluten-free version
  • 4 cups Milk Non-dairy milk can be substituted if needed
  • 0.25 teaspoon Nutmeg Enhances flavor
  • 0.75 teaspoon Salt Adjust based on taste
  • 0.5 teaspoon Black Pepper Use freshly ground for best flavor
For the Vegetable Filling
  • 1 tablespoon Olive Oil Can replace with vegetable oil
  • 1 medium Onion Can use shallots instead
  • 2 cloves Garlic Can replace with garlic powder
  • 1 cup Bell Peppers Any color bell pepper works well
  • 1 medium Zucchini Yellow squash is a good alternative
  • 10 ounces Frozen Spinach Can substitute with fresh spinach
For the Cheese Filling
  • 15 ounces Ricotta Cheese Can use cottage cheese or dairy-free ricotta
  • 0.5 cup Parmesan Cheese Nutritional yeast is a vegan substitute
  • 1 large Egg A flax egg can be used for vegan option
For Assembling
  • 12 sheets Lasagna Noodles No-boil noodles can expedite prep
  • 2 cups Mozzarella Cheese Vegan mozzarella can be substituted

Equipment

  • Medium Saucepan
  • Large Skillet
  • Mixing bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt ½ cup of butter over medium heat. Whisk in ½ cup of all-purpose flour, cooking for about 1–2 minutes. Gradually add 4 cups of milk, whisking until thickened, about 5–7 minutes. Season with nutmeg, salt, and black pepper, then set aside.
  2. In a skillet, heat 1 tablespoon of olive oil. Sauté 1 chopped onion for 3–4 minutes, add garlic, bell peppers, zucchini, and spinach, cooking an additional 3 minutes. Season and let cool.
  3. Combine ricotta, Parmesan, and egg in a mixing bowl. Fold in the cooled vegetable mixture.
  4. Prepare lasagna noodles according to package instructions, drain, and rinse them to stop cooking.
  5. In a greased baking dish, spread a layer of white sauce, add noodles, half of the vegetable-cheese filling, and 1 cup of mozzarella. Repeat layers ending with noodles, white sauce, and remaining mozzarella on top.
  6. Preheat oven to 375°F (190°C). Cover lasagna with foil and bake for 25 minutes. Remove foil and bake for another 20–25 minutes until bubbly and golden. Rest for 10–15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For the best texture, drain spinach well and adjust the consistency of the white sauce with additional milk if necessary.

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