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.
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
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.
Notes
Let the lasagna rest before slicing to keep layers intact.
You can freeze unbaked lasagna and bake from frozen with extra time.
Add crushed red pepper or fresh herbs for more flavor depth.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 5g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 60mg
Keywords: white lasagna, vegetarian lasagna, creamy veggie pasta