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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna
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Loaded Veggie White Lasagna is a delightful and creamy dish packed with colorful vegetables that bring both flavor and nutrition to the table. This vegetarian lasagna features layers of tender noodles, a rich white béchamel sauce, and a medley of sautéed veggies like zucchini, bell peppers, and spinach. Perfect for family dinners or special occasions, this recipe is not only easy to make but also versatile enough to allow for your favorite seasonal ingredients. Serve it alongside a fresh salad or garlic bread for an unforgettable meal.

Ingredients

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  • 9 pieces lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 3 cups béchamel sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste pepper
  • 1/2 cup fresh basil, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook lasagna noodles until al dente; drain and set aside.
  3. In a large pot over medium heat, sauté onion and garlic in olive oil until translucent. Add zucchini, bell pepper, spinach, and mushrooms; cook until tender.
  4. In a mixing bowl, combine ricotta cheese with mozzarella and half of the Parmesan.
  5. In a baking dish, layer béchamel sauce, noodles, cheese mixture, sautéed veggies; repeat layers twice more.
  6. Top with remaining noodles and béchamel; sprinkle remaining cheese.
  7. Cover with foil and bake for 30 minutes; uncover and bake for an additional 15 minutes until golden.

Nutrition

Find it online: https://bestbakingguide.com/loaded-veggie-white-lasagna/