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Loaded Veggie White Lasagna Recipe

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★★★★★

4.5 from 72 reviews

This Loaded Veggie White Lasagna is a deliciously creamy, cheesy casserole layered with tender lasagna noodles, sautéed fresh vegetables, and a rich homemade white sauce. Packed with bell peppers, zucchini, and spinach, combined with ricotta and mozzarella cheeses, this lasagna offers a hearty vegetarian meal perfect for family dinners.

Ingredients

Scale

White Sauce

  • 1/2 cup (113g) butter
  • 1/2 cup (57g) all-purpose flour
  • 4 cups (946ml) milk
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetable Filling

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 (10-ounce) package (283g) frozen spinach, thawed and squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese Mixture

  • 1 (15-ounce) container (425g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, lightly beaten

Other

  • 9 lasagna noodles
  • 3 cups (336g) shredded mozzarella cheese

Instructions

  1. Prepare the White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. Stir in the nutmeg, salt, and pepper. Remove from heat and set aside.
  2. Prepare the Vegetable Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Add the chopped red and yellow bell peppers and zucchini and cook until tender-crisp, about 5-7 minutes. Stir in the thawed and drained spinach with salt and pepper. Remove from heat and let cool slightly.
  3. Mix the Cheese and Vegetables: In a large bowl, combine the ricotta cheese, grated Parmesan, and beaten egg. Stir in the cooled vegetable mixture until well incorporated.
  4. Cook the Lasagna Noodles: Cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  5. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of the prepared white sauce on the bottom of a 9×13 inch baking dish. Layer 3 cooked lasagna noodles over the sauce. Spread half of the vegetable and cheese filling over the noodles, then sprinkle with 1 cup (112g) of shredded mozzarella cheese. Repeat the layers by adding more white sauce, 3 noodles, the remaining vegetable filling, and another 1 cup (112g) of mozzarella. Top with the last 3 noodles, spread the remaining white sauce, and sprinkle the final 1 cup (112g) of mozzarella cheese evenly on top.
  6. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and golden, and the lasagna is heated through.
  7. Rest Before Serving: Allow the lasagna to stand for 10-15 minutes before cutting and serving to let it set for easier slicing and meilleur texture.

Notes

  • Ensure the spinach is well-drained to prevent excess moisture in the lasagna.
  • Use fresh or dried lasagna noodles according to preference; cooking times may vary slightly.
  • For a richer flavor, substitute whole milk with half-and-half or add some shredded cheese into the white sauce.
  • Letting the lasagna rest before serving improves slicing and eating experience.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Keywords: vegetable lasagna, white sauce lasagna, vegetarian lasagna, ricotta lasagna, loaded veggie pasta bake

Find it online: https://yumwithmia.com/loaded-veggie-white-lasagna-recipe/