Description
Loaded Veggie White Lasagna is a creamy, cheesy, vegetable-packed twist on the classic Italian favorite. With layers of tender noodles, a rich white béchamel sauce, and a colorful assortment of vegetables, this dish delivers comfort, balance, and flavor in every bite. Perfect for family dinners, gatherings, or meal prep, it’s a hearty yet wholesome vegetarian recipe that everyone will love.
Ingredients
For the Lasagna Layers
12 lasagna noodles (regular or oven-ready)
1 tablespoon olive oil
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
1 cup mushrooms, sliced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium carrot, shredded
2 cups fresh spinach, chopped
1 cup broccoli florets, chopped
Salt and freshly ground black pepper, to taste
For the White Sauce (Béchamel)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
1 cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon ground nutmeg
Salt and pepper, to taste
For the Cheese Mixture
1 ½ cups ricotta cheese
1 large egg
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
For Topping
1 cup shredded mozzarella
¼ cup grated Parmesan
A sprinkle of red chili flakes (optional)
Instructions
Prepare the Vegetables
Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add zucchini, squash, mushrooms, and bell peppers. Sauté for 5–6 minutes. Add carrot, spinach, and broccoli; cook 2–3 more minutes. Season with salt and pepper, then set aside to cool slightly.
Make the White Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add warm milk, whisking constantly until smooth. Simmer until thickened (5–7 minutes). Stir in Parmesan, garlic powder, nutmeg, salt, and pepper. Remove from heat.
Prepare the Cheese Mixture
In a bowl, mix ricotta, egg, mozzarella, Parmesan, basil, and parsley until smooth.
Assemble the Lasagna
Grease a 9×13-inch baking dish. Spread a thin layer of white sauce at the bottom. Add:
3 noodles
Ricotta mixture
Sautéed vegetables
White sauce
Repeat layers twice more. Top with noodles, remaining white sauce, mozzarella, and Parmesan. Add chili flakes if desired.
Bake the Lasagna
Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more, until golden and bubbling. Let rest 10 minutes before serving.
Notes
Pat vegetables dry before layering to prevent sogginess.
Taste and slightly over-season the white sauce for balance.
Let lasagna rest before slicing to maintain structure.
Can be made ahead and refrigerated overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/8 of pan)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg
Keywords: Loaded Veggie White Lasagna, vegetarian lasagna, creamy veggie lasagna, white sauce lasagna, cheesy vegetable lasagna