Description
Loaded Veggie White Lasagna is a creamy, comforting vegetarian dish layered with tender lasagna noodles, sautéed vegetables, ricotta cheese, and rich alfredo sauce, all topped with melted mozzarella. Each bite delivers a satisfying mix of cheesy richness and flavorful vegetables.
Ingredients
- 9 lasagna noodles, uncooked
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups alfredo sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a medium saucepan over medium heat. Add diced onion and minced garlic and sauté for 3–4 minutes until softened and translucent.
- Add zucchini, bell peppers, and mushrooms. Cook for 5–7 minutes, stirring occasionally. Add spinach and cook until wilted, then remove from heat and let cool slightly.
- In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, chopped basil, dried oregano, salt, and black pepper until smooth and well combined.
- Spread a thin layer of alfredo sauce on the bottom of a 9×13 inch baking dish. Place three lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables. Drizzle about one third of the alfredo sauce on top.
- Repeat layering with three more noodles, the remaining ricotta mixture, the rest of the vegetables, and another third of the alfredo sauce.
- Place the final three noodles on top and cover with the remaining alfredo sauce. Sprinkle the remaining 1 cup mozzarella evenly over the top.
- Cover the baking dish with foil, placing parchment paper between the foil and cheese to prevent sticking.
- Bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until the cheese is bubbly and golden brown.
- Allow the lasagna to rest for about 10 minutes before slicing and serving.
Notes
- You can substitute vegetables such as broccoli, kale, shredded carrots, or roasted eggplant for variety.
- Use low-fat ricotta and mozzarella for a lighter version of the dish.
- Add a pinch of red pepper flakes to the ricotta mixture for a mild spicy kick.
- Mix provolone or fontina cheese with mozzarella for a deeper cheese flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 75 mg