Loaded Veggie White Lasagna (Printable Version)
# What You’ll Need:
→ Vegetables
01 -
1 medium onion, chopped
02 -
2 cloves garlic, minced
03 -
1 medium zucchini, diced
04 -
1 piece bell pepper, chopped
05 -
1 cup spinach, chopped
06 -
1 cup mushrooms, sliced
→ Cheese and Dairy
07 -
2 cups ricotta cheese
08 -
2 cups shredded mozzarella cheese
09 -
1 cup grated Parmesan cheese
→ Pasta and Sauces
10 -
9 pieces lasagna noodles
11 -
3 cups béchamel sauce
→ Seasonings and Others
12 -
2 tablespoons olive oil
13 -
1 teaspoon Italian seasoning
14 -
salt, to taste
15 -
pepper, to taste
16 -
½ cup fresh basil, chopped
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C).
02 -
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
03 -
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3 minutes). Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms. Stir in Italian seasoning, and season with salt and pepper. Cook until the vegetables are tender (approximately 5–7 minutes).
04 -
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Mix well.
05 -
Spread a layer of béchamel sauce on the bottom of a prepared 9x13-inch baking dish. Place 3 lasagna noodles on top of the sauce. Layer half of the ricotta mixture, half of the sautéed veggies, and a third of the remaining béchamel sauce. Repeat layers with the next 3 lasagna noodles, remaining ricotta mixture, remaining vegetables, and another third of béchamel sauce. Top with the last 3 lasagna noodles, remaining béchamel sauce, and sprinkle the remaining shredded mozzarella and Parmesan cheese on top.
06 -
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
07 -
Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil if desired.
# Additional Notes:
01 -
For a quicker option, use store-bought béchamel sauce. Homemade béchamel adds a richer flavor to the dish.