Name: Loaded Veggie White Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 9 sheets oven-ready lasagna noodles; 2 tablespoons olive oil; 1 medium zucchini, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 cup chopped mushrooms; 1 small red onion, diced; 3 cups fresh spinach, roughly chopped; 2 cups ricotta cheese; 1 egg; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups white sauce (Béchamel or Alfredo); Salt and pepper to taste; 1 teaspoon Italian seasoning

There’s something truly magical about a creamy, cheese-laden veggie lasagna, and this Loaded Veggie White Lasagna is comfort food at its finest. A symphony of roasted vegetables, velvety white sauce, and gooey cheese, all layered between sheets of pasta, it’s the kind of meal that feels indulgent while still packing in plenty of nutritious goodness.

Whether you’re cooking for a meatless Monday, hosting vegetarian guests, or simply craving something rich and satisfying without the heaviness of a traditional red sauce lasagna, this dish checks all the boxes. It’s customizable, freezer-friendly, and makes for excellent leftovers that only get better the next day.

What Kind of White Sauce Should I Use?

A classic Béchamel works beautifully here, especially when enriched with garlic, Parmesan, and a hint of nutmeg. You can also opt for an Alfredo-style sauce for an even creamier twist. If you’re going dairy-free, a cashew-based white sauce is a great plant-based alternative.

Ingredients for the Loaded Veggie White Lasagna

9 sheets oven-ready lasagna noodles
2 tablespoons olive oil
1 medium zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped mushrooms
1 small red onion, diced
3 cups fresh spinach, roughly chopped
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups white sauce (Béchamel or Alfredo)
Salt and pepper to taste
1 teaspoon Italian seasoning

How To Make the Loaded Veggie White Lasagna

Step 1: Roast the Veggies

Preheat your oven to 400°F. Toss the zucchini, bell peppers, mushrooms, and onion with olive oil, salt, pepper, and Italian seasoning. Spread on a baking sheet and roast for 20-25 minutes until tender.

Step 2: Make the Ricotta Mixture

In a bowl, combine ricotta cheese with the egg and a pinch of salt. Mix well until smooth and set aside.

Step 3: Sauté the Spinach

Heat a skillet over medium heat. Add a drizzle of olive oil and cook the spinach until wilted. Let cool slightly and stir into the ricotta mixture.

Step 4: Assemble the Lasagna

In a 9×13-inch baking dish, spread a thin layer of white sauce. Add a layer of noodles, followed by roasted vegetables, ricotta-spinach mix, mozzarella, and a drizzle of white sauce. Repeat layers until ingredients are used up, ending with white sauce and a sprinkle of Parmesan on top.

Step 5: Bake Until Bubbly

Cover the dish with foil and bake at 375°F for 25 minutes. Remove foil and bake for another 10-15 minutes until the top is golden and bubbling. Let it rest 10 minutes before serving.

How to Serve and Store Loaded Veggie White Lasagna

Serve this lasagna hot with a side salad or garlic bread for a hearty meal. It pairs beautifully with a chilled glass of white wine or sparkling water with lemon. For storing, let the lasagna cool completely before refrigerating. Store in an airtight container for up to 4 days, or freeze in individual portions for up to 3 months.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, just make sure to thaw and drain them well to avoid excess moisture in the lasagna.

Is it okay to make this ahead of time?

Definitely! You can assemble the lasagna a day in advance, refrigerate it, and then bake when ready.

What’s a good dairy-free alternative?

Try using dairy-free ricotta and mozzarella along with a plant-based white sauce like cashew cream.

Can I add protein to this recipe?

Sure! Add cooked chicken, turkey, or tofu between the layers if you want to boost the protein.

How do I reheat it without drying out?

Cover with foil and bake at 350°F for 15-20 minutes or microwave individual slices with a splash of water.

Want More Vegetarian Dinner Ideas?

If this white lasagna has won you over, you might fall in love with these other delicious dishes too:

Giant Zucchini Parmesan — a crispy and cheesy veggie dinner.
Cheesy Mexican Rice Casserole — for a Tex-Mex twist.
Creamy Garlic Chicken Breasts if you’re not strictly vegetarian but love creamy dinners.
Sour Cream Beef Noodle Casserole for a comforting alternative.
White Sauce Zucchini Spinach Lasagna — another lasagna favorite with a veggie spin.

📌 Save this recipe to your Pinterest board so you can revisit it when comfort food cravings strike: Nina Dishes on Pinterest

Tried it? I’d love to hear what veggies you used or how you customized it. Did you go full dairy or mix in a plant-based twist?

Leave a comment and let’s swap tips and ideas!

Loaded Veggie White Lasagna

Author: Nina Klatten
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

This Loaded Veggie White Lasagna layers oven-roasted vegetables, creamy ricotta-spinach filling, and a garlicky white sauce between sheets of lasagna for a cozy, satisfying meal. Perfect for meatless dinners, meal prep, or a comforting vegetarian main.

Instructions

1. Preheat oven to 400°F. Toss zucchini, bell peppers, mushrooms, and onion with olive oil, salt, pepper, and Italian seasoning. Roast for 20–25 minutes until tender.

2. In a bowl, mix ricotta with the egg and a pinch of salt until smooth.

3. In a skillet, sauté the spinach in a little olive oil until wilted. Let cool and mix into the ricotta.

4. Spread a thin layer of white sauce in a 9×13 baking dish. Add a layer of noodles, roasted veggies, ricotta-spinach mix, mozzarella, and more white sauce. Repeat layers, finishing with sauce and Parmesan.

5. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake another 10–15 minutes until bubbling and golden. Rest 10 minutes before serving.