Description
This Loaded Veggie White Lasagna is a comforting, creamy pasta dish packed with a variety of fresh vegetables and layered with a rich white sauce, ricotta, and mozzarella cheeses. Perfect for vegetarians seeking a hearty, satisfying meal, this recipe combines tender lasagna noodles with flavorful sautéed veggies and a luscious béchamel sauce baked to golden perfection.
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 Ingredients:
- 9 lasagna noodles
- 3 cups (336g) shredded mozzarella cheese
Instructions
- Prepare the White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until smooth to form a roux. Gradually whisk in the milk ensuring no lumps form. Bring the mixture to a simmer while stirring constantly. Reduce heat and let it simmer for 5-7 minutes until thickened. Stir in nutmeg, salt, and black pepper. Remove from heat and set aside.
- Prepare the Vegetable Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute. Add chopped red and yellow bell peppers and zucchini, cooking until tender-crisp, about 5-7 minutes. Stir in the thawed, squeezed-dry spinach along with salt and black pepper. Remove from heat and allow to cool slightly.
- Mix Cheese and Vegetables: In a large bowl, combine ricotta cheese, grated Parmesan cheese, and lightly beaten egg. Add the cooled vegetable mixture and stir to combine evenly.
- Cook the Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain them and rinse with cold water to prevent sticking. Set aside.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of prepared white sauce on the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the vegetable and cheese filling over the noodles. Sprinkle 1 cup (112g) shredded mozzarella cheese on top. Repeat the layering: white sauce, noodles, remaining vegetable filling, and another 1 cup (112g) mozzarella cheese. Top with the remaining noodles, cover with the last of the white sauce, and sprinkle the final 1 cup (112g) mozzarella cheese on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the cheese is melted, bubbly, and slightly golden, and the lasagna is heated through.
- Rest Before Serving: Allow the lasagna to stand for 10-15 minutes after baking to set before slicing and serving.
Notes
- Make Ahead: This lasagna can be assembled up to 24 hours in advance and stored in the refrigerator. Bake as directed when ready to serve.
- Vegetable Variations: Feel free to add mushrooms, artichoke hearts, or roasted eggplant to the vegetable filling for added flavor and texture.
Keywords: vegetarian lasagna, white sauce lasagna, vegetable lasagna, baked pasta, ricotta lasagna, easy lasagna recipe