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For a tasty Loaded Veggie White Lasagna, gather these main ingredients: - 9 lasagna noodles (no-boil or regular) - 2 cups ricotta cheese - 1 ½ cups mozzarella cheese, shredded - 1 cup Parmesan cheese, grated - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 medium zucchini, sliced - 1 red bell pepper, diced - 1 cup baby spinach, roughly chopped - 1 cup mushrooms, sliced - 2 cups kale, chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 3 cups creamy white sauce (store-bought or homemade) These ingredients make a rich and hearty dish. The cheeses blend beautifully with the veggies. Cheese plays a big role in lasagna flavor. I use ricotta for creaminess. It gives a rich texture that contrasts with the noodles. Mozzarella adds stretch and melt, making each bite gooey. Parmesan brings a salty, nutty flavor, which enhances the overall taste. I recommend grating your cheese fresh. It melts better than pre-shredded cheese. This simple step makes a big difference. Using fresh, seasonal veggies boosts flavor and nutrition. I love using zucchini and bell peppers for their crunch. Spinach and kale add vibrant color and nutrients. Mushrooms give an earthy taste that balances the dish. Feel free to swap in your favorite veggies. Asparagus or broccoli can work well too. Just keep the colors bright for a beautiful, appetizing lasagna! {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium heat. Add minced garlic and sauté for about one minute. The garlic should smell nice. Next, toss in sliced zucchini, diced red bell pepper, sliced mushrooms, and chopped kale. Cook these veggies for five to seven minutes. They should become tender but not mushy. Stir in the roughly chopped baby spinach and cook until it wilts. Add dried oregano, dried basil, salt, and pepper to taste. Mix well, then remove from heat and set aside. If you want to make your own white sauce, begin with a saucepan. Melt three tablespoons of butter over medium heat. Once the butter is melted, add three tablespoons of flour. Use a whisk to blend them. Gradually pour in three cups of milk while whisking. Continue to stir until the sauce thickens. This step is crucial for a creamy texture. Season the sauce with salt and pepper to your liking. Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and spread a thin layer of white sauce at the bottom. Place three lasagna noodles over the sauce. Spread half of the ricotta cheese on top, followed by half of the veggie mix. Sprinkle one-third of mozzarella and Parmesan cheese over this layer. Top it off with a layer of white sauce. Now, repeat the layering. Add another three noodles, the rest of the ricotta, the remaining veggie mix, and another third of mozzarella and Parmesan. Pour on another layer of white sauce. Finish with the last three noodles, the remaining white sauce, and the last of the mozzarella and Parmesan on top. Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an extra 15 to 20 minutes. The top should be golden and bubbly. Let the lasagna rest for about ten minutes before you slice it. Enjoy! To get the best cheese layer, mix your cheeses well. I use ricotta, mozzarella, and Parmesan. Each cheese brings a unique flavor. Make sure to season the ricotta with salt and pepper. This adds taste and depth. Spread the ricotta evenly so each bite has cheese. Layering more mozzarella on top gives a nice melt. Cooking your veggies right makes all the difference. Start with olive oil and garlic in a hot skillet. Garlic adds aroma and flavor. Then, add your hard veggies first, like zucchini and bell pepper. Cook them until tender. Spinach wilts quickly, so add it last. This keeps it fresh and bright. Season with oregano and basil for added flavor. To prevent a soggy lasagna, avoid too much sauce. Use just enough to coat the noodles. If using frozen veggies, thaw and drain them first. This helps cut excess moisture. Let the lasagna rest after baking. This helps it set and makes slicing easier. A dry layer between the noodles is key for perfect texture. Pro Tips Tip for Noodle Selection: Use no-boil noodles for a quicker prep time; they soak up moisture during baking and yield a perfectly textured lasagna. Tip for Veggie Variations: Feel free to swap in your favorite vegetables like eggplant or broccoli for a personalized touch; just ensure they are chopped finely. Tip for a Creamier Sauce: Add a splash of cream or a dollop of sour cream to your white sauce for an extra rich and creamy texture. Tip for Serving: Allow the lasagna to rest before slicing to help it hold its shape; this results in cleaner, more appealing portions. {{image_2}} If you want a gluten-free lasagna, you have choices. You can use gluten-free lasagna noodles. Look for brands that fit this need. You might also try zucchini slices. They are a great low-carb option. Just slice them thin. They add flavor and texture. Another option is using rice paper. Soak the rice paper before layering. Each of these options works well with the creamy sauce and veggies. You can change the veggies in this lasagna. Try adding eggplant for a meaty texture. Sweet potatoes also work well. They bring a nice sweetness. Broccoli or cauliflower add crunch and nutrients. Carrots can brighten the dish with their color. Mix and match your favorite veggies. This dish is all about your tastes! To make a vegan version, swap out the cheeses. Use vegan ricotta made from nuts or tofu. Nutritional yeast can replace Parmesan for a cheesy flavor. For mozzarella, find a plant-based cheese that melts well. The creamy white sauce can be made with plant milk. Just use flour and vegan butter. These swaps let you enjoy the same rich taste without any animal products. To store leftover Loaded Veggie White Lasagna, let it cool first. Cover it tightly with plastic wrap or foil. You can also place it in an airtight container. This keeps it fresh and tasty. Store in the fridge for up to four days. If you want to save it longer, freezing is a great option. When you reheat the lasagna, keep it moist. Place a piece of foil over the dish to prevent drying out. Heat it in the oven at 350°F (175°C) for about 20 minutes. If you use the microwave, cover it to keep the steam in. Heat in short bursts, checking often to avoid overcooking. The goal is to warm it through and keep it creamy. For long-term storage, freeze the lasagna. Cut it into single servings to make reheating easier. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. It can stay frozen for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your delicious, home-cooked meal any time! Yes, you can use regular lasagna noodles. Just cook them first. Follow the package directions until they are al dente. This way, they won’t get too soft in the oven. Keep in mind that no-boil noodles soak up the sauce. They make the cooking process easier. You can use cottage cheese as a great substitute. It has a similar texture and taste. You can blend it for a smoother feel. Another option is cream cheese. Just soften it before mixing. For a dairy-free version, use tofu blended with lemon juice and a pinch of salt. This gives a creamy texture too. Loaded Veggie White Lasagna lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. If you want it to last longer, consider freezing it. It can stay good for up to 3 months in the freezer. Just make sure to wrap it well to prevent freezer burn. You learned about making a tasty Loaded Veggie White Lasagna. We covered key ingredients, from fresh veggies to cheese types. I shared step-by-step instructions to help you create layers of goodness. Helpful tips showed you how to keep your lasagna perfect and tasty. You also learned ways to adapt the recipe for gluten-free or vegan needs. Remember, proper storage and reheating will keep it delicious. Enjoy your cooking adventure and make it your own!

Loaded Veggie White Lasagna

A delicious and hearty lasagna packed with veggies and creamy white sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 9 noodle lasagna noodles (no-boil or regular)
  • 2 cup ricotta cheese
  • 1.5 cup mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 tablespoon olive oil
  • 2 clove garlic, minced
  • 1 medium zucchini, sliced
  • 1 red bell pepper diced
  • 1 cup baby spinach, roughly chopped
  • 1 cup mushrooms, sliced
  • 2 cup kale, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 3 cup creamy white sauce (store-bought or homemade)

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add zucchini, red bell pepper, mushrooms, and kale. Cook for 5-7 minutes until the vegetables are tender. Stir in the baby spinach and cook until wilted. Season with oregano, basil, salt, and pepper. Remove from heat and set aside.
  • If making homemade white sauce, combine 3 tablespoons butter, 3 tablespoons flour, and 3 cups of milk in a saucepan. Whisk continuously until thickened. Season with salt and pepper.
  • Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of white sauce at the bottom. Place 3 lasagna noodles over the sauce. Spread half of the ricotta cheese, followed by half of the veggie mixture, and one-third of the mozzarella and Parmesan cheese. Top with a layer of white sauce.
  • Repeat the layering process with another 3 noodles, the remaining ricotta, the remaining veggie mix, another third of mozzarella and Parmesan, and another layer of white sauce. Finish with the last 3 noodles, the remaining white sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
  • Allow the lasagna to rest for about 10 minutes before slicing.

Notes

Serve warm with a fresh green salad on the side and a sprinkle of fresh herbs on top for a pop of color.
Keyword comfort food, lasagna, vegetarian