Description
Loaded Veggie White Lasagna with creamy sauce, spinach, mushrooms, and cheese. Comforting, crowd-pleasing, and vegetarian delight!
Ingredients
Scale
- 2 medium zucchini (about 1 pound/450g), diced into ½-inch pieces
- 2 bell peppers (1 red, 1 yellow), diced
- 8 oz (225g) mushrooms, sliced (cremini or white button work well)
- 1 medium onion (about 8 oz/225g), finely diced
- 3 cloves garlic, minced
- 10 oz (280g) fresh spinach, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 4 tablespoons (55g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 3 cups (720ml) whole milk
- ¼ teaspoon ground nutmeg
- 2 cloves garlic, minced
- 12–15 no-boil lasagna noodles (depending on dish size)
- 16 oz (450g) ricotta cheese
- 3 cups (340g) shredded mozzarella, divided
- 1 cup (100g) grated Parmesan cheese, divided
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the Vegetables Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the diced zucchini and bell peppers with a pinch of salt. Cook for 5-6 minutes until they begin to soften and develop some color. Transfer to a large bowl. In the same skillet, add another tablespoon of oil and sauté the mushrooms until they release their moisture and begin to brown, about 5 minutes. Add the onions and cook until translucent, about 3 minutes more. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the chopped spinach and cook just until wilted, about 2 minutes. Season the vegetable mixture with dried Italian herbs, salt, and pepper, then combine with the reserved zucchini and peppers. Set aside to cool slightly.
- Step 2: Make the White Sauce In a medium saucepan, melt the butter over medium heat. Once bubbling subsides, add flour and whisk continuously for about 2 minutes to create a smooth paste. Gradually add the milk about ½ cup at a time, whisking constantly to prevent lumps. Once all the milk is incorporated, add minced garlic and nutmeg. Bring to a gentle simmer, whisking frequently, and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat, season with salt and pepper to taste, and set aside.
- Step 3: Prepare the Cheese Mixture In a medium bowl, combine the ricotta cheese with half of the Parmesan cheese, 1 cup of mozzarella, chopped fresh herbs, and a pinch of salt and pepper. Mix well until smooth and evenly incorporated.
- Step 4: Assemble the Lasagna Lightly grease a 9×13-inch baking dish. Spread about ½ cup of white sauce across the bottom of the dish. Arrange a layer of lasagna noodles on top, slightly overlapping them. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable mixture. Pour about ¾ cup of the white sauce over the vegetables, spreading evenly. Repeat these layers two more times. Top with a final layer of noodles, the remaining white sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
- Step 5: Bake and Serve Cover the baking dish with aluminum foil, making sure it’s not touching the cheese. Bake for 35 minutes, then remove the foil and bake for another 15 minutes until the top is golden and bubbling. Allow your **Loaded Veggie White Lasagna** to rest for 15-20 minutes before slicing. Garnish with additional fresh herbs just before serving for a burst of color and flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/8 of the lasagna
- Calories: 410 calories per serving
- Sugar: 7 grams
- Sodium: 620 mg
- Fat: 24 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 70 mg