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Loaded Veggie White Lasagna is pictured as a tempting, layered dish, showcasing its creamy sauce and colorful vegetables.

Easy Loaded Veggie White Lasagna

This lasagna recipe elevates the classic white lasagna by loading it with a vibrant mix of fresh vegetables. Pre-cooking the vegetables is key to preventing a soggy lasagna, while a smooth béchamel sauce and the perfect cheese blend ensure a creamy and flavorful dish.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 8 ounces cremini mushrooms, sliced
  • 5 ounces baby spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt to taste
  • Pepper to taste
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 4 cups milk, warmed
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • Pepper to taste
  • 15 ounces ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • 9 lasagna noodles oven-ready
  • 8 ounces low-moisture mozzarella cheese, shredded

Equipment

  • large skillet
  • medium saucepan
  • Medium bowl
  • 9x13-inch baking dish
  • whisk
  • measuring cups and spoons
  • aluminum foil
  • Oven

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
  2. Add bell peppers, zucchini, yellow squash, and mushrooms. Cook until vegetables are tender-crisp, about 8-10 minutes.
  3. Stir in spinach, oregano, basil, salt, and pepper. Cook until spinach is wilted, about 2 minutes. Remove from heat and set aside.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in warm milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
  6. Stir in nutmeg, salt, and pepper. Remove from heat and set aside.
  7. In a medium bowl, combine ricotta cheese, parmesan cheese, egg, parsley, salt, and pepper. Mix well.
  8. Preheat oven to 375°F (190°C).
  9. Spread a thin layer of béchamel sauce in the bottom of a 9x13 inch baking dish.
  10. Arrange 3 lasagna noodles over the sauce.
  11. Spread half of the ricotta cheese mixture over the noodles.
  12. Top with half of the vegetable mixture.
  13. Sprinkle with 1/3 of the mozzarella cheese.
  14. Repeat layers: béchamel sauce, noodles, ricotta cheese mixture, vegetable mixture, mozzarella cheese.
  15. Top with remaining lasagna noodles and remaining béchamel sauce.
  16. Sprinkle with remaining mozzarella cheese.
  17. Cover the baking dish with aluminum foil.
  18. Bake for 30 minutes.
  19. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  20. Let stand for 10-15 minutes before slicing and serving.

Notes

For best results, pre-cook the vegetables to remove excess moisture. Use warm milk when making the béchamel sauce to prevent lumps. Low-moisture mozzarella is recommended to avoid a watery lasagna. Store leftovers in the refrigerator for up to 3 days. You can substitute other vegetables like eggplant, carrots, or kale. For a richer flavor, use a combination of parmesan and asiago cheese.