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Loaded Veggie White Lasagna

A creamy, veggie-packed white lasagna that's a cozy hug in a dish, perfect for the whole family.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium Zucchini, sliced
  • 2 cups Fresh spinach Packed
  • 1 cup Broccoli florets
  • 1 cup Mushrooms, sliced
Sauce
  • 4 tablespoons Butter For béchamel sauce
  • 1/4 cup Flour For béchamel sauce
  • 2 cups Milk For béchamel sauce
  • 1/4 teaspoon Nutmeg For seasoning
  • 1 teaspoon Salt For seasoning
Cheese
  • 1 cup Ricotta cheese
  • 2 cups Mozzarella cheese, shredded
  • 1/2 cup Grated Parmesan cheese
Pasta and Oil
  • 9 sheets Lasagna noodles Regular or no-boil noodles can be used
  • 2 tablespoons Olive oil For sautéing vegetables
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Sauté the zucchini, spinach, broccoli, and mushrooms until tender. Season with salt and pepper.
  3. In a separate pot, prepare the béchamel sauce by melting butter, stirring in flour, and gradually adding milk until thickened. Season with nutmeg and salt.
Layering
  1. In a baking dish, spread a layer of béchamel sauce on the bottom. Layer lasagna noodles, sautéed veggies, ricotta cheese, and mozzarella cheese; repeat the layers, finishing with noodles and béchamel sauce on top.
  2. Sprinkle with grated Parmesan cheese.
Baking
  1. Cover with aluminum foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 15 minutes or until golden and bubbly.
  3. Let it cool slightly, then serve.

Notes

You can make this lasagna ahead of time and store it in the fridge until you're ready to bake. Slices can be served with a fresh green salad.