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Loaded Veggie White Lasagna

This Loaded Veggie White Lasagna is a hearty, comforting dish layered with creamy ricotta, a variety of vegetables, and gooey mozzarella cheese, all enveloped in a luscious white sauce. Perfect for vegetarian diners, this lasagna is packed with flavor and nutrition.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 large mixing bowl
  • 1 medium saucepan
  • 1 whisk
  • 1 cooking spoons
  • 1 oven mitts
  • 1 aluminum foil

Ingredients
  

  • 9 pieces 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 spinach, fresh
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  • ¼ cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups alfredo sauce store-bought or homemade

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a medium saucepan over medium heat, heat the olive oil. Add the diced onion and minced garlic, sautéing for about 3-4 minutes or until the onion becomes translucent.
  • Incorporate the zucchini, bell peppers, and mushrooms. Cook for an additional 5-7 minutes and then stir in the fresh spinach until wilted. Remove from heat and allow to cool slightly.
  • In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, chopped basil, dried oregano, salt, and black pepper.
  • Spread a thin layer of alfredo sauce on the bottom of the baking dish. Place 3 lasagna noodles on top.
  • Spoon half of the ricotta mixture over the noodles, followed by half of the sautéed veggie mixture. Drizzle about ⅓ of the alfredo sauce over the vegetables.
  • Repeat the layering process: another 3 noodles, the remaining ricotta mixture, the rest of the veggie mix, and another ⅓ of the alfredo sauce.
  • Top with the last 3 noodles and the remaining alfredo sauce. Sprinkle the remaining 1 cup of mozzarella cheese on top.
  • Cover the baking dish with aluminum foil (to prevent sticking, use a piece of parchment paper between the foil and the cheese).
  • Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
  • Allow to cool for 10 minutes before slicing and serving.

Notes

For a lighter version, consider using low-fat cheese.
You can add other vegetables according to your preference (e.g., broccoli, kale, or carrots).
Serve with a side salad for a complete meal.