Loaded Veggie White Lasagna (Print Version)
Layers of pasta, creamy béchamel, and fresh vegetables combine in this hearty Italian dish that's both comforting and nutritious.
# Ingredients:
→ Pasta
01 -
9 lasagna noodles, cooked according to package instructions until al dente
→ Vegetables
02 -
2 tablespoons olive oil
03 -
1 medium onion, chopped
04 -
2 cloves garlic, minced
05 -
1 medium zucchini, diced
06 -
1 bell pepper, chopped
07 -
1 cup spinach, chopped
08 -
1 cup mushrooms, sliced
09 -
1 teaspoon Italian seasoning
10 -
Salt to taste
11 -
Pepper to taste
→ Cheese Mixture
12 -
2 cups ricotta cheese
13 -
2 cups shredded mozzarella cheese, divided
14 -
1 cup grated Parmesan cheese, divided
→ Sauce & Garnish
15 -
3 cups béchamel sauce (store-bought or homemade)
16 -
½ cup fresh basil, chopped (for garnish)
# Steps:
01 -
Preheat the oven to 175°C (350°F).
02 -
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
03 -
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3 minutes).
04 -
Add diced zucchini, chopped bell pepper, spinach, and sliced mushrooms to the pot. Stir in Italian seasoning, and season with salt and pepper. Cook until the vegetables are tender (approximately 5-7 minutes).
05 -
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Mix well.
06 -
In a 9x13 inch baking dish, spread a layer of béchamel sauce on the bottom.
07 -
Place 3 lasagna noodles on top of the sauce. Layer half of the ricotta mixture, half of the sautéed vegetables, and a third of the remaining béchamel sauce.
08 -
Repeat the layers: add 3 more lasagna noodles, the remaining ricotta mixture, the remaining vegetables, and another third of the béchamel sauce.
09 -
Top with the last 3 lasagna noodles, the remaining béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
10 -
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
11 -
Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil if desired.
# Notes:
01 -
You can customize the vegetables according to your preference or seasonality.
02 -
This lasagna can be prepared a day in advance and refrigerated; just increase the baking time by 10-15 minutes if baking from cold.
03 -
Consider serving with a side salad or garlic bread for a complete meal.