Why Make This Recipe
Loaded Veggie White Lasagna is a fantastic dish for anyone looking to enjoy a hearty meal that is also full of vegetables. This recipe offers a creamy, rich flavor while packed with nutritious ingredients. It’s perfect for family dinners, gatherings, or even meal prep for the week ahead. Plus, it’s a great way to sneak in some veggies for those who might not usually love them!
How to Make Loaded Veggie White Lasagna
Ingredients
- 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
- 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 (15-ounce) container (425g) ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 9 lasagna noodles
- 3 cups (336g) shredded mozzarella cheese
Directions
-
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 about 5-7 minutes, or until thickened. Stir in the nutmeg, salt, and pepper. Remove from heat and set aside.
-
Prepare the Vegetable Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the bell peppers and zucchini and cook until tender-crisp, about 5-7 minutes. Stir in the spinach, salt, and pepper. Remove from heat and let cool slightly.
-
Combine the Cheese Mixture: In a large bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir in the cooled vegetable mixture.
-
Cook the Lasagna Noodles: Cook the lasagna noodles according to package directions. Drain and rinse with cold water.
-
Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of white sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the vegetable filling over the noodles. Sprinkle with 1 cup (112g) of mozzarella cheese. Repeat the layers: white sauce, noodles, vegetable filling, and 1 cup (112g) mozzarella cheese. Top with the remaining noodles and white sauce. Sprinkle with the remaining 1 cup (112g) of mozzarella cheese.
-
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 and bubbly and the lasagna is heated through.
-
Serve: Let the lasagna stand for 10-15 minutes before serving.
How to Serve Loaded Veggie White Lasagna
Serve warm with a fresh salad and garlic bread. You can also top it with fresh herbs like basil or parsley for extra flavor.
How to Store Loaded Veggie White Lasagna
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in the oven until heated through, or microwave individual portions.
Tips to Make Loaded Veggie White Lasagna
- Make the white sauce a day ahead to save time.
- Feel free to substitute any vegetables you have on hand.
- For a bit more flavor, add herbs like oregano or thyme to the vegetable filling.
Variation
Try adding cooked ground meat, such as chicken or turkey, to the vegetable filling for added protein. Alternatively, use different cheeses like feta or gouda for unique flavors.
FAQs
Can I use gluten-free lasagna noodles?
Yes, gluten-free lasagna noodles work great in this recipe.
Can I freeze Loaded Veggie White Lasagna?
Absolutely! This lasagna freezes well. Just cover it tightly before freezing and bake from frozen when ready to eat.
How long does it take to reheat frozen lasagna?
To reheat frozen lasagna, bake it at 375°F (190°C) for about 60-75 minutes covered, then uncover and bake for an additional 15-20 minutes.
Enjoy making and sharing this delicious dish!
Loaded Veggie White Lasagna
Ingredients
For the White Sauce
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetable Filling
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 package (10-ounce) frozen spinach, thawed and squeezed dry
- 1 container (15-ounce) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembling
- 9 pieces lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
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 about 5-7 minutes, or until thickened. Stir in the nutmeg, salt, and pepper. Remove from heat and set aside.
Prepare the Vegetable Filling
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the bell peppers and zucchini and cook until tender-crisp, about 5-7 minutes. Stir in the spinach, salt, and pepper. Remove from heat and let cool slightly.
Combine the Cheese Mixture
- In a large bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir in the cooled vegetable mixture.
Cook the Lasagna Noodles
- Cook the lasagna noodles according to package directions. Drain and rinse with cold water.
Assemble the Lasagna
- Preheat the oven to 375°F (190°C). Spread a thin layer of white sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the vegetable filling over the noodles. Sprinkle with 1 cup of mozzarella cheese. Repeat the layers: white sauce, noodles, vegetable filling, and another cup of mozzarella cheese. Top with the remaining noodles and white sauce. Sprinkle with the last cup of mozzarella cheese.
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 and bubbly and the lasagna is heated through.
Serve
- Let the lasagna stand for 10-15 minutes before serving.