Name: Loaded Veggie White Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Vegetarian
Ingredients: 12 no-boil lasagna noodles; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 3 cups fresh spinach, chopped; 2 cups sliced zucchini; 1 cup chopped red bell peppers; 1 cup chopped yellow squash; 2 cups fresh tomatoes, sliced (or roasted red peppers); 2 cups béchamel sauce or white sauce; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh basil leaves for garnish

Description

Loaded Veggie White Lasagna is a vibrant, hearty vegetarian dish layered with fresh vegetables, creamy cheeses, and rich white sauce. Perfect for family dinners, this colorful lasagna offers a meat-free alternative packed with flavor and nutrition.

Ingredients

Scale

12 no-boil lasagna noodles
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups fresh spinach, chopped
2 cups sliced zucchini
1 cup chopped red bell peppers
1 cup chopped yellow squash
2 cups fresh tomatoes, sliced (or roasted red peppers)
2 cups béchamel sauce or white sauce
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil leaves for garnish

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Instructions

Wash and slice zucchini, yellow squash, and red bell peppers. Sauté vegetables in olive oil with garlic until tender. Season with salt and pepper.
Prepare the white sauce by melting butter, stirring in flour, then gradually whisking in milk until thickened. Season with salt, pepper, and nutmeg if desired.
Preheat oven to 375°F (190°C). Spread a layer of white sauce in a 9×13 inch dish. Layer noodles, ricotta, vegetables, spinach, mozzarella, and Parmesan. Repeat layers, ending with a top layer of noodles covered with white sauce and cheese. Garnish with basil.
Cover with foil, bake for 25 minutes. Remove foil, bake an additional 10 minutes until bubbly and golden. Rest for 10 minutes before serving.

Notes

Use a high-quality béchamel or white sauce for best flavor.
Feel free to add additional vegetables like eggplant, mushrooms, or kale.
For vegan options, substitute dairy ingredients with plant-based alternatives.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Bake
Cuisine: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 420 kcal Kcal
Sugar: 8 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 7 g
Protein: 18 g
Cholesterol: 55 mg