Print

Loaded Veggie White Lasagna: A Delicious and Nutritious Recipe for Everyone

Loaded Veggie White Lasagna
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and nutritious recipe packed with vegetables and creamy white sauce.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups spinach, chopped
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 2 cups white sauce (béchamel)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions; drain and set aside.
  3. In a large bowl, mix ricotta cheese, garlic powder, onion powder, salt, and pepper.
  4. In a separate pan, sauté zucchini, bell pepper, and mushrooms until tender.
  5. In a baking dish, spread a layer of white sauce on the bottom.
  6. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed vegetables, and a layer of spinach.
  7. Repeat the layers, finishing with a layer of noodles topped with white sauce and mozzarella cheese.
  8. Bake for 30-35 minutes until the cheese is bubbly and golden.
  9. Let it cool for a few minutes before serving.

Notes

  • Feel free to add any other vegetables you like.
  • This dish can be made ahead of time and stored in the refrigerator.
  • For a gluten-free version, use gluten-free lasagna noodles.

Nutrition

Find it online: https://www.glutenfreez.com/loaded-veggie-white-lasagna-recipe/