Loaded Veggie White Lasagna: Creamy, Cheesy, and Packed with Flavor

Creamy, Cheesy Goodness in Every Bite

Ever tried a white lasagna that’s so rich and loaded with flavor it makes your heart skip a beat? Get ready for a delightful twist on a classic comfort food that’s creamy, cheesy, and truly packed with veggies! Picture layers of roasted veggies and gooey cheese all coming together for a meal that’ll have everyone begging for seconds. This Loaded Veggie White Lasagna is quick to whip up and perfect for those cozy evenings when you want something satisfying without spending all day in the kitchen.

Why Make This Recipe

Let me give you a couple of reasons to dive into this delicious dish:

• Easy Cleanup: You’ll fall in love with how everything cooks in one pan — fewer dishes and more time to relax! Who doesn’t want that?
• Family-Friendly: With all those colorful veggies, even the pickiest eaters won’t be able to resist. Plus, it’s a sneaky way to get in those greens — shh, don’t tell them!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 1/2 cups ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan
• 1/4 teaspoon garlic powder
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon nutmeg
• 9 lasagna noodles, cooked or oven-ready
• 2 cups fresh spinach
• 2 cups shredded mozzarella
• Chopped parsley for garnish

Directions

Ready to create your masterpiece? Follow these simple steps:

1. Preheat your oven to 400°F.
2. Toss the diced zucchini, squash, bell pepper, and mushrooms with olive oil, salt, and pepper. Roasted veggies are a quick 20-minute treat here!
3. In a saucepan, melt butter and whisk in flour. Cook for 1 minute. Slowly whisk in milk and let it simmer for 5–7 minutes until thick. Dress it with salt, pepper, and nutmeg.
4. In a bowl, mix together ricotta, egg, Parmesan, garlic powder, and more salt and pepper.
5. If using regular lasagna noodles, boil them now.
6. In a greased 9×13 baking dish, layer some béchamel sauce, follow it with noodles, half of the ricotta mixture, half of the roasted veggies, spinach, and more béchamel. Repeat those layers!
7. Top with the final noodles, béchamel, and a generous handful of mozzarella.
8. Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for an extra 10–15 minutes to golden perfection.
9. Let it rest for 10 minutes before serving. Garnish with parsley if you’d like!

How to Make Loaded Veggie White Lasagna: Creamy, Cheesy, and Packed with Flavor (Overview)

Now for the fun part — making it! Start by roasting those colorful veggies until they’re tender and caramelized. While that’s happening, whip up a creamy béchamel sauce that takes this dish to the next level. Mix your ricotta and layer everything up, being careful not to skip the layers because we want all those flavors to meld together beautifully. Pro tip: Make sure your béchamel is thick; it adds that lusciousness we all crave! Trust me, you won’t regret this extra step.

How to Serve Loaded Veggie White Lasagna: Creamy, Cheesy, and Packed with Flavor

Here’s where you can get creative! Serve warm straight from the oven, letting the cheese drip and pull apart as you slice into it. Pair with a fresh garden salad for a pop of color and crunch. The aroma wafting through your kitchen will have everyone gathering ’round, eager to dig in. And don’t forget those fresh herbs for garnish — they bring a lovely brightness to the table! 🌿

How to Store Loaded Veggie White Lasagna: Creamy, Cheesy, and Packed with Flavor

Got leftovers? Lucky you! This lasagna keeps well in the fridge for about 3-5 days. You can also freeze it for up to 3 months — just be sure to wrap it tightly. When you’re ready to reheat, pop it in the oven at 350°F until warmed through. It’s even great when you make it ahead; the flavors deepen and become magical. ✨

Tips to Make Loaded Veggie White Lasagna: Creamy, Cheesy, and Packed with Flavor

Looking for some insider tricks? Here you go:

• Sauce Thickness: Keep whisking until your béchamel coats the back of the spoon. This thickness prevents a soupy mess.
• Ingredient Swaps: Feel free to swap out veggies based on your preferences — spinach for kale or add broccoli if that tickles your fancy!
• Make it Vegan: Substitute ricotta with cashew cream and use vegan cheese for a plant-based delight.

Variation

Want to switch things up? Add herbs like basil or thyme for an aromatic twist, or throw in some sun-dried tomatoes for an unexpected surprise. You can also layer in some cooked sausage or chicken for those meat-lovers at the table.

FAQs

• Can I use gluten-free noodles? Absolutely! Just make sure they’re oven-ready or cook according to package instructions.
• What if I don’t have ricotta? No problem! Cottage cheese works as a great substitute.
• Can I make this ahead of time? Definitely! Assemble it the night before, cover, and pop it in the fridge until you’re ready to bake.

There you have it — a deliciously Loaded Veggie White Lasagna that’s easy, quick, and oh-so-satisfying! Trust me, your taste buds will thank you. 📌 Pin this recipe for your next cozy dinner night!

Loaded Veggie White Lasagna

A rich and flavorful twist on classic comfort food, this Loaded Veggie White Lasagna combines layers of roasted veggies and gooey cheese for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Roasted Veggies

• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• to taste Salt and pepper

Cheese Mixture

• 1.5 cups ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan
• 1/4 teaspoon garlic powder

Béchamel Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon nutmeg
• to taste Salt and pepper

Lasagna Assembly

• 9 lasagna noodles, cooked or oven-ready
• 2 cups fresh spinach
• 2 cups shredded mozzarella
• Chopped parsley for garnish

Method

 

Preparation

1. Preheat your oven to 400°F.
2. Toss the diced zucchini, squash, bell pepper, and mushrooms with olive oil, salt, and pepper. Roast veggies in the oven for 20 minutes.
3. In a saucepan, melt butter and whisk in flour. Cook for 1 minute. Slowly whisk in milk and simmer for 5-7 minutes until thick. Season with salt, pepper, and nutmeg.
4. In a bowl, mix together ricotta, egg, Parmesan, garlic powder, and more salt and pepper.
5. If using regular lasagna noodles, boil them now.

Assembly and Baking

1. In a greased 9x13 baking dish, layer some béchamel sauce, followed by noodles, half of the ricotta mixture, half of the roasted veggies, spinach, and more béchamel. Repeat these layers.
2. Top with the final noodles, béchamel, and a generous handful of mozzarella.
3. Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for an extra 10-15 minutes until golden.
4. Let rest for 10 minutes before serving. Garnish with parsley if desired.

Notes

Store leftovers in the fridge for 3-5 days or freeze for up to 3 months. To reheat, bake at 350°F until warmed through.